Get ready to meet your new weeknight hero: Slow Cooker Chicken and Gravy. This comforting classic delivers tender, juicy chicken smothered in a rich, savory gravy—made almost effortlessly in your trusty slow cooker. With minimal prep and just a handful of pantry staples, it’s perfect for days when you want an amazing home-cooked meal with almost zero hands-on time. Seriously, let your slow cooker do the heavy lifting while you get on with life. When you sit down to eat, you’ll be greeted with melt-in-your-mouth chicken and a luscious, seasoned gravy that makes every bite irresistible. Warm, hearty, and deeply satisfying, this is the kind of recipe that brings everyone to the table.

Why You’ll Love This Recipe

  • Ridiculously Simple: Toss everything in the slow cooker and walk away. Minimal work, big payoff.
  • Comfort Food Perfection: Think tender chicken coated in silky, aromatic gravy—serious cozy vibes.
  • Budget-Friendly: Uses basic, affordable ingredients and transforms them into something special.
  • Customizable for Busy Schedules: Set it up before work and return to an amazing dinner.
  • Family-Approved: Kids and adults alike will be asking for seconds (and maybe thirds).

Ingredients You’ll Need

Here’s what you’ll want to gather for maximum flavor and minimal fuss:

  • Boneless Skinless Chicken Breasts: The hearty star of the dish, staying tender and juicy with slow cooking. Chicken thighs work fabulously too for extra richness.
  • Chicken Broth: Forms the base of the gravy, bringing depth and moisture. Use reduced sodium to control saltiness.
  • Cream of Chicken Soup: This shortcut brings irresistible creaminess and body to the gravy.
  • Dry Onion Soup Mix: Don’t skip this—major flavor boost!
  • Diced Onion: Sweetness and texture. White or yellow both work—use what you have.
  • Garlic: Plenty of finely minced cloves for savory buttery goodness.
  • Dried Parsley & Dried Basil: These herbs add freshness and complexity.
  • Paprika: Lends gentle warmth and color.
  • Salt & Black Pepper: Essential to bring everything together.
  • Cornstarch Slurry: Thickens the gravy to silky perfection. Adjust as needed for your preferred consistency.
  • Fresh Parsley (Optional): For a pop of color and brightness at serving.

Tip: The ingredient list is forgiving—so don’t hesitate to make swaps based on what you love or have handy!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Shake things up to fit your tastes or pantry:

  • Protein Swap: Try boneless thighs for a slightly richer flavor, or go half and half for variety.
  • Creamier Gravy: Stir in a splash of heavy cream or a spoonful of sour cream at the end.
  • Vegetable Boost: Add sliced mushrooms, carrots, or even baby potatoes right to the slow cooker.
  • Herb Choices: Fresh thyme, rosemary, or even dill play beautifully here.
  • Zesty Kick: A sprinkling of crushed red pepper flakes or a squeeze of lemon can brighten things up.

How to Make Slow Cooker Chicken and Gravy

Step 1: Build the Flavor Base

Whisk together the chicken broth, condensed soup, and dry onion soup mix in a bowl. No need to stress over perfection—the slow cooker will work the magic.

Step 2: Season the Chicken

Mix your dried parsley, basil, paprika, salt, and pepper in a small bowl. Rub this seasoning mix all over the chicken so every bite is loaded with flavor.

Step 3: Layer in the Slow Cooker

Scatter your diced onion evenly in the bottom of the insert and top with minced garlic. Place seasoned chicken on top. Pour your soup mixture all over, making sure every bit gets a little cozy under the sauce.

Step 4: Let the Slow Cooker Work

Put on the lid and cook—choose HIGH for 3–4 hours, or LOW for 6–7 hours. Don’t peek! The steam is helping this all come together.

Step 5: Thicken to Perfection

Transfer the cooked chicken to a board. While it rests, make a quick cornstarch slurry (equal parts water and cornstarch) and whisk it into the hot gravy in the slow cooker. Give it a minute or two to thicken up.

Step 6: Shred & Serve

Shred chicken with forks or leave it in pieces, whatever you like. Return chicken to the gravy, toss well, and taste for final seasoning. A sprinkle of fresh parsley is the perfect final touch.

Pro Tips for Making the Recipe

  • Don’t Overcook the Chicken: Check doneness with a thermometer (165°F is perfect). It keeps the chicken moist, not dry.
  • Wait to Thicken: Add the cornstarch slurry after cooking is done; it thickens the gravy fast, and won’t break down under long heat.
  • Customize Thickness: If the gravy isn’t as thick as you like, don’t panic. Just add another quick slurry—easy fix.
  • Layer for Best Flavor: Onions and garlic under the chicken infuse everything with flavor as they cook.

How to Serve

When dinner’s ready, the possibilities are deliciously endless:

  • Over Mashed Potatoes: The classic—let that rich gravy soak right in. Ultimate comfort.
  • With Rice or Egg Noodles: Great for soaking up every last drop of sauce.
  • Open-Faced Sandwiches: Spoon everything over toasted bread for a diner-style treat.
  • Steamed Veggies: Broccoli, green beans, or peas on the side are perfect for balancing the meal.
  • Garnish: Finish with fresh parsley or even a crack of pepper for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers tightly covered in the refrigerator for up to 5 days. The flavors get even better after sitting overnight!

Freezing

Want to plan ahead? Freeze chicken and gravy together in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

Reheat gently in the microwave or in a covered saucepan over low heat, adding a splash of water or broth if needed to loosen the gravy.

FAQs

  1. Can I use frozen chicken?

    It’s best to use thawed chicken for food safety and even cooking. If you’re starting with frozen, thaw it overnight in the fridge first.

  2. What if my gravy is too thin or too thick?

    If it’s too thin, add more cornstarch slurry and stir. Too thick? Simply splash in more broth and stir well—you’re in control!

  3. Can I assemble this the night before?

    Absolutely! Layer the ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, set it in the slow cooker and start cooking.

  4. Is this recipe gluten-free?

    Traditional cream of chicken soup and dry onion soup mix often contain gluten. Use certified gluten-free versions to make this recipe safe for gluten-free diets.

Final Thoughts

There’s nothing quite like coming home to the comforting aroma of Slow Cooker Chicken and Gravy, ready to greet you with warmth and flavor. Whether you’re looking for an easy weeknight dinner with minimal fuss, or a recipe to impress the whole family, this dish is all about big taste with little effort. It’s your turn to give it a try—relax, get creative, and enjoy every bite!

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Slow Cooker Chicken and Gravy Recipe

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  • Author: Jaden Christner
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Slow Cooker Chicken and Gravy recipe combines tender, seasoned chicken breasts with a creamy, savory homemade gravy, all cooked together for hours to maximize flavor and easy preparation. Perfect for a comforting main course, this dish uses readily available pantry staples and comes together with minimal effort using your slow cooker. Serve it over mashed potatoes, rice, or alongside your favorite vegetables for a hearty, satisfying meal.

Ingredients

Units Scale

Chicken

  • 4 boneless skinless chicken breasts (about 2 pounds total, or use boneless skinless chicken thighs if desired)

Herb & Spice Rub

  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Gravy Base

  • 1 cup chicken broth (use reduced sodium if preferred)
  • 10.5 ounce can cream of chicken condensed soup
  • 1 ounce packet dry onion soup mix

Vegetables & Aromatics

  • 1 medium onion, diced small (white or yellow)
  • 3 cloves garlic, finely minced

Cornstarch Slurry (for thickening)

  • 1 to 2 tablespoons cornstarch
  • 1 to 2 tablespoons water

Garnish (optional)

  • Fresh parsley, finely minced

Instructions

  1. Prepare the Gravy Mixture – In a medium bowl, combine the chicken broth, cream of chicken condensed soup, and dry onion soup mix. Whisk until mostly smooth (some lumps are fine). Set aside.
  2. Season the Chicken – In a small bowl, mix together the dried parsley, basil, paprika, salt, and black pepper. Rub this mixture evenly over the chicken breasts, coating all sides thoroughly. Set the chicken aside.
  3. Layer Vegetables in Slow Cooker – Scatter the diced onion evenly across the bottom of the slow cooker insert, then sprinkle the minced garlic over the onion. Toss lightly with a spatula to combine them.
  4. Add Chicken and Gravy Base – Place the seasoned chicken breasts on top of the onion and garlic layer. Pour the prepared soup and broth mixture evenly over the chicken.
  5. Slow Cook – Cover with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours. Cooking times may vary by slow cooker, so check that the chicken is fully cooked (internal temp should reach 165°F). Do not remove the lid excessively during cooking to prevent heat and steam loss.
  6. Shred Chicken – Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces (or leave whole if preferred). Set aside temporarily.
  7. Thicken the Gravy – In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Stir this slurry into the cooking liquid in the slow cooker to thicken the gravy. If the gravy needs more thickening, repeat with another tablespoon each of cornstarch and water. Stir well; the gravy will thicken in a few minutes and continue to thicken as it cools.
  8. Combine Chicken and Gravy – Return the shredded (or whole) chicken to the slow cooker. Mix well to coat the chicken with the gravy, allowing it to rewarm for a few minutes. Taste and adjust seasoning if needed.
  9. Garnish and Serve – Garnish with chopped fresh parsley if desired and serve hot over mashed potatoes, rice, or your favorite side.

Notes

  • Leftovers store well: Keep airtight in the fridge for up to 5 days or freeze for up to 3 months.
  • Reheat leftovers gently in the microwave or on the stovetop, adding a splash of broth if needed to loosen the gravy.
  • The gravy thickens as it cools, so don’t worry if it seems thin at first.
  • Boneless chicken thighs can be substituted for breasts if a juicier texture is desired.
  • For a richer flavor, add a splash of heavy cream or a pat of butter to the gravy after cooking.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 340
  • Sugar: 3g
  • Sodium: 1400mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 46g
  • Cholesterol: 117mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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