This crock pot chicken and gravy is a hands-off dinner that comes together with minimal effort. You combine a few pantry staples in the slow cooker and let the appliance do the heavy lifting. The chicken cooks gently in a savory liquid until it becomes tender enough to pull apart.
Shredding the chicken at the end allows the meat to absorb the rich gravy. Stirring in a little sour cream just before serving adds a mild tang and thickens the sauce. It makes a warm meal when served over your favorite starch.
Why will you love Crock Pot Chicken and Gravy?
Cooking the chicken on a low setting for several hours breaks down the meat so it shreds without resistance.
Whisking the soup and gravy mixes directly in the slow cooker insert reduces the number of dishes you need to wash.
Adding the sour cream at the very end prevents the dairy from separating during the long cooking time.
Crock Pot Chicken and Gravy Ingredients
• Chicken breasts: Boneless and skinless breasts work well here. You can also use boneless skinless chicken thighs if you prefer dark meat.
• Cream of chicken soup: This acts as a thick base for the sauce. Cream of mushroom or cream of celery will function the same way if you need a substitute.
• Chicken gravy mix: Look for standard dry seasoning packets in the spice or baking aisle. Brown gravy mix or turkey gravy mix can work in a pinch.
• Sour cream: Use full-fat sour cream for a smoother texture. Plain Greek yogurt is a viable alternative if you want a slightly sharper flavor.
• Water: Tap water is fine. You can use chicken broth for a saltier flavor profile.
Exact quantities are in the recipe card below.
How to Make Crock Pot Chicken and Gravy
Step 1: Prepare the gravy base
Start by whisking the water, cream of chicken soup, and dry gravy mix directly in your slow cooker. Stir until the powder dissolves and the liquid looks mostly smooth.
Step 2: Season and cook the chicken
Sprinkle the chicken breasts with black pepper and garlic powder. Submerge them in the gravy mixture. Cover the pot and let it cook on low for 6 to 8 hours until the meat is very tender.
Step 3: Shred and finish the sauce
Take the cooked chicken out and shred it with two forks. Put the shredded meat back into the slow cooker along with the sour cream. Let everything warm together for a few minutes before serving.
How to Store and Freeze Crock Pot Chicken and Gravy
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the cooled chicken and gravy in a freezer-safe bag for up to 3 months. Reheat gently in a saucepan over medium-low heat or in the microwave until it reaches 165°F (74°C), adding a splash of water if the gravy becomes too thick.
Expert Tips for Crock Pot Chicken and Gravy
Check the internal temperature of the chicken using a meat thermometer to ensure it reaches a safe 165°F (74°C).
Full-fat sour cream resists curdling better than low-fat varieties when stirred into the warm gravy.
You can swap the water for low-sodium chicken broth if you want a stronger chicken flavor.
What to Serve with Crock Pot Chicken and Gravy?
Serve this chicken and gravy over warm mashed potatoes, white rice, or wide egg noodles. A side of steamed green beans or roasted carrots rounds out the meal.
Crock Pot Chicken and Gravy Recipe FAQs
Can I cook this on the high setting?
Yes. You can cook the chicken on high for 3 to 4 hours. Low heat usually yields more tender chicken, but the high setting works when you are short on time.
Can I put frozen chicken in the slow cooker?
It is not recommended. The USDA advises thawing meat completely before cooking it in a slow cooker to ensure it reaches a safe temperature quickly enough.
Why did my sour cream curdle?
Dairy can separate if it gets too hot. Adding the sour cream at the end of cooking and allowing it to gently warm helps keep the gravy smooth.
Crock Pot Chicken and Gravy
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts 680 g
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups water 360 ml
- 1 can cream of chicken soup 10.5 ounces / 298 g
- 2 packets chicken gravy mix 0.87 ounces / 25 g each
- 1/2 cup sour cream 115 g
Instructions
- Season the chicken breasts on all sides with the black pepper and garlic powder.
- Whisk the water, cream of chicken soup, and chicken gravy mix together in the bottom of your slow cooker until smooth.
- Place the seasoned chicken breasts into the slow cooker. Spoon the gravy mixture over the chicken so it is fully covered.
- Cover the slow cooker and cook on low for 6 to 8 hours. The chicken is done when it shreds easily with a fork and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the slow cooker and place it on a cutting board. Shred the meat into bite-sized pieces using two forks.
- Return the shredded chicken to the slow cooker. Stir in the sour cream until it blends into the gravy.
- Cover and let the mixture warm on low for an additional 15 minutes before serving.
Notes
