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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
