Slow Cooker Chicken and Gravy
Tender, fall-apart chicken cooked in rich, creamy gravy that's perfect for busy weeknights. This comfort food recipe requires less than 10 minutes to prep and cooks itself in your slow cooker!
Equipment
- 6-Quart Slow Cooker
- Mixing Bowl
- Wire Whisk
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet chicken gravy mix 1 oz packet
- 1 can cream of chicken soup 10.5 oz can
- 1 cup water
- 1 packet ranch dressing mix 1 oz packet
Optional Additions
- 2 tablespoons cornstarch for thickening if desired
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Season the boneless chicken breasts with salt and pepper, then place them in your 6-quart slow cooker. If your chicken breasts are really large, cut them in half for more even cooking.
- In a separate mixing bowl, whisk together the cream of chicken soup, water, gravy mix, and ranch dressing mix until smooth and well combined.
- Pour the gravy mixture over the chicken in the crockpot, making sure the chicken is well covered.
- Cover and cook on low for 4-6 hours until the chicken is tender and easily shreds with a fork.
- Optional: If you want thicker gravy, mix cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking.
- Serve hot over mashed potatoes, rice, or biscuits. Garnish with fresh parsley if desired.
Notes
This recipe works great with chicken thighs for even more flavor! You can also add frozen vegetables like carrots and peas during the last hour of cooking. For extra richness, stir in 1/2 cup sour cream during the final 30 minutes. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.