Why You’ll Love Slow Cooker Chicken and Gravy Recipe

You just whisk, layer, and set — then forget it until dinnertime
The chicken stays moist and juicy, bathed in a creamy gravy that’s satisfying and hearty
Simple ingredients you may already have — cream soup, gravy mix, broth, spices, sour cream
Great for family dinners or leftovers — serves about six and reheats well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream of chicken soup (condensed)
Dry chicken gravy mix
Water or chicken broth
Garlic powder
Ground black pepper
Boneless, skinless chicken breasts
Butter (in pats)
Sour cream
Fresh parsley (for garnish)

Directions

In your slow cooker, whisk together the cream of chicken soup, dry gravy mix, water or broth, garlic powder, and pepper.
Add the chicken breasts and stir gently to coat them in the gravy mixture.
Place pats of butter on top of each chicken breast.
Cover and cook on low for 4–6 hours, or until the chicken reaches 165 °F (74 °C) and is tender.
About 30 minutes before serving, stir in the sour cream.
Remove the chicken, let it rest briefly, then shred it into bite-sized pieces. Return it to the slow cooker and stir to combine with the gravy.
Serve hot over mashed potatoes, buttered noodles, biscuits, or rice. Garnish with parsley if desired.

Servings and timing

Servings: 6 servings
Prep time: 10 minutes
Cook time: 4–6 hours on low
Total time: 4 hours 10 minutes (minimum)

Variations

Use cream of mushroom or cream of celery instead of cream of chicken
Substitute turkey or beef gravy mix for a different flavor
Use boneless chicken thighs for a juicier texture
Add vegetables like peas, carrots, or green beans in the last hour of cooking
For a lighter version, skip the sour cream or swap in milk or broth

Storage/Reheating

To store: Let the dish cool, then store in an airtight container in the refrigerator for up to 4 days
To reheat: Microwave or warm gently on the stovetop, stirring occasionally. Add broth if needed to loosen the gravy
To freeze: Freeze in airtight containers (without garnish) for up to 3 months. Thaw overnight in the fridge before reheating

FAQs

Can I cook this on high instead of low?

Low heat is best to keep the chicken tender, but you can use high for about 2–3 hours. Just watch closely to avoid overcooking.

Can I omit the sour cream?

Yes, though the dish will be less creamy. You can also replace it with a dairy-free option or light sour cream.

Will the gravy be too thick or thin?

You can thin it with extra broth or water, or thicken by cooking uncovered near the end.

Can I use leftover cooked chicken instead?

Yes, but add it in the last hour so it doesn’t become dry or overcooked.

Is it safe to shred the chicken in the slow cooker?

Yes, but letting it rest a few minutes first improves texture and safety.

Can I use bone-in chicken?

Yes, but adjust cooking time and ensure it’s fully cooked near the bone before shredding.

What else can I serve this with?

Great options include mashed potatoes, egg noodles, biscuits, rice, or roasted vegetables.

How do I keep the chicken from drying out?

Avoid overcooking and be sure the chicken is well coated in the gravy. The butter helps retain moisture.

Can I make this dairy-free?

Yes, omit the sour cream and substitute with a non-dairy creamy option like coconut milk or cashew cream.

Can I add herbs or spices?

Absolutely. Thyme, rosemary, onion powder, or parsley can enhance the flavor. Add them to the gravy mix.

Conclusion

Slow Cooker Chicken and Gravy is a reliable, fuss-free meal that delivers rich, comforting flavor with little effort. It’s perfect for busy days when you need a warm, filling dish the whole family can enjoy. Serve it over your favorite base, and enjoy the ease of a slow cooker classic.