Slow Cooker Chicken and Gravy

Slow Cooker Chicken Breasts and Gravy is the ultimate comfort food. Easy crockpot recipe for tender chicken and yummy gravy made with cream of chicken soup.

Hearty, comfort food like Slow Cooker Creamy Lemon Chicken and Smothered Pork Chops are the kind of Dinner Recipes that never go out of style. This southern classic is sure to warm your belly and heart.

Cooked Crockpot Chicken Breasts with Gravy


This easy slow cooker meal is sure to be one of your new go-to recipes that your whole family will love. Fork tender chicken and thick flavorful gravy served with mashed potatoes is the ultimate comfort food. It’s a holiday dinner that you can make easily all year round.

This yummy Crockpot Chicken and Gravy comes together in just minutes and cooks long and slow. Throw everything into the slow cooker first thing in the morning and the only thing you’ll have to worry about are sides. 

For sides, I suggest an easy veggie like Green Beans. Spoon your chicken and gravy over Mashed PotatoesWhite Rice or even a thick piece of Texas Toast. A batch of fresh French Rolls would taste delicious (and soak up any extra gravy).

If you’ve been a longtime reader, or are have seen some of my other Slow Cooker Chicken Recipes, you know I’m not usually a fan of putting boneless, skinless chicken breasts into a crockpot. In many previous posts, I’ve cautioned to stick to bone-in chicken thighs.

The nice thing about saucy recipes like this Crockpot Chicken and Gravy is that you can use your boneless skinless breasts and expect tender chicken every time. The creamy soup keeps your meat from drying out and makes it easy to shred.

For this Crockpot Chicken and Gravy, I used my own Cream of Chicken Soup recipe. If you want to use a canned version, substitute one 10.5 ounce can of condensed cream of chicken soup. You can easily make chicken gravy mix from scratch with my quick recipe down below.



  • Mix the gravy ingredients: Just a few ingredients, mixing them ahead in a bowl or in the insert is just a few seconds of effort.
  • Add chicken in whole: This will keep as much moisture as we can given the meat is so low in fat. Cutting in into chunks ahead of time will make the end result drier.
  • Shred minimally: When shredding or cutting you don’t have to shred the chicken too small or it’ll be like a filling versus a meal.

Raw Chicken Breast with Gravy Ingredients Mixed


  • Meat: This simple dinner is great for whatever boneless, skinless meat you have on hand. You can easily substitute pork chops, turkey breasts, or chicken thighs for the chicken breasts.
  • Mushroom: Cream of Mushroom Soup is a tasty substitute for the chicken soup. For more of that earthy flavor, add diced brown mushrooms during the last 2 hours of cooking.
  • Broth: Give your gravy more chicken flavor and use chicken broth instead of water. You can also use beef broth to make more of a brown gravy.
  • Veggies: The last hour of cooking, stir in your favorite frozen veggies like peas and carrots to make this dish heartier and well rounded.
  • Gravy Mix: Instead of chicken gravy packets, use 4 tablespoons of the Chicken Gravy Mix below to make it completely homemade.

Cooked Chicken in Gravy

Homemade Chicken Gravy Mix:

  • 3 tablespoons chicken bouillon granules
  • 3/4 cup plus 1 tablespoon flour
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons poultry seasoning
  • Blend bouillon and seasonings in a food processor until fine. Sift into flour until well combined. Store in an airtight container in a cool dry place for up to 6 months. 


  • Place chicken and water into Instant Pot. 
  • Cover with gravy mix, seasonings, and chicken soup. Do not stir. 
  • Cover and set valve on sealing. Set for 15 minutes on manual high pressure. 
  • Let pressure release naturally for 5-10 minutes, then turn valve to venting. 
  • You may need to add a cornstarch slurry to thicken gravy since Instant Pots tend to release more liquid. 



  • Serve: This will stay good in the slow cooker on warm for up 4 hours. If at room temperature, store after no more than 2 hours.
  • Store: Transfer Chicken and Gravy to an airtight container and store for up to 4 days in the fridge.
  • Freeze: Freeze this dish for up to 3 months. Cool completely and seal tightly. Allow to thaw in the refrigerator overnight before reheating.

Crockpot Chicken Breasts with Chicken Gravy

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Slow Cooker Chicken Breast with Gravy
5 from 13 votes

Slow Cooker Chicken Breast with Gravy

Slow Cooker Chicken Breasts with Gravy is the ultimate comfort food. Easy crockpot recipe for tender chicken and easy gravy made with cream of chicken soup.

Course Dinner
Cuisine American
Keyword Slow Cooker Chicken and Gravy
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 5 servings
Calories 205 kcal
Author Sabrina Snyder


  • 1 1/2 cups water
  • 2 packets chicken gravy mix
  • 1 1/4 cup Condensed Chicken Soup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon coarse ground black pepper
  • 3 whole chicken breasts , boneless skinless (about a pound)
  • 1/2 cup sour cream


  1. Season chicken breasts with garlic powder, black pepper and salt.

  2. In slow cooker, whisk together the water, gravy packets, condensed chicken soup, garlic powder, salt, paprika and pepper until smooth

  3. Add the chicken breasts to the slow cooker and flip on both sides to coat well.

  4. Cover and cook on low for 4-5 hours.

  5. When done, carefully remove chicken, shred or cut as desired.

  6. Whisk the sour cream into the slow cooker until smooth and serve over chicken.

Nutrition Facts
Slow Cooker Chicken Breast with Gravy
Amount Per Serving
Calories 205 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 75mg25%
Sodium 572mg25%
Potassium 399mg11%
Carbohydrates 5g2%
Sugar 1g1%
Protein 21g42%
Vitamin A 285IU6%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Crockpot Chicken and Gravy collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Would I be able to substitute the chicken gravy packeys for chicken bouillion cubes? If so how many??

    Thanks and Happy Holidays!!

  2. Right now, I have skin-on, bone-in chicken breasts in my freezer. Once thawed, will they still work in this recipe?


  3. This was delicious! Only changes were using bone Broth in place of water and Better than Bouillon for gravy mix. Will make again. Thank you!

  4. I Used 1 can of condensed mushroom soup. 4 Tbls chicken gravy granules. 1 low sodium stock cube and a knorr stock pot. Super easy. I added diced potatoes and some chunky carrots. Had to put it on high to cook potatoes. Didn’t use sour cream. Plenty of sauce!! Could use on chops or pasta. Delicious!

  5. This was so good! I added mushrooms as I had some on hand and it was a great addition. Such a tasty meal that doesn’t dirty up a ton of dishes.

  6. I want to make this but I need to use The Who chicken I have in my freezer. Can I use a whole chicken and pull the meat off instead of chicken breasts?

    1. Yes absolutely. The extra fat of the whole chicken will be an issue so if you can remove as much of it as possible that would reduce the grease in the final product. Happy Thanksgiving!

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