Few dishes embody comfort quite like chicken and gravy. It’s the kind of meal that wraps around you like a warm blanket—familiar, satisfying, and deeply flavorful. In this recipe, we’re bringing together fall-apart tender chicken and a rich, velvety gravy that’s made right in the slow cooker. It’s a hands-off, low-effort, high-reward kind of dish that’s perfect for busy weeknights or lazy Sundays alike.
Whether you serve it over fluffy mashed potatoes, buttery rice, or a pile of warm biscuits, this slow cooker chicken and gravy is destined to be a staple in your meal rotation. Let’s dive into every detail so you can confidently master this homestyle favorite.
Choosing the Right Chicken: Thighs vs. Breasts
The key to juicy slow cooker chicken starts with your cut of meat. For this recipe, boneless, skinless chicken thighs are ideal. They have more fat and connective tissue than breasts, which means they hold up better during long cooking times and stay moist and tender.
That said, you can absolutely use chicken breasts if you prefer leaner meat. Just be mindful that breasts cook faster and can dry out more easily in the slow cooker. If using breasts, consider shortening the cook time by 30–60 minutes, especially if your slow cooker runs hot.
If you’re feeling adventurous, bone-in thighs also work beautifully and add even more flavor to the gravy, though you’ll need to remove the bones before serving.
Gravy That Makes Itself
One of the standout features of this dish is that the gravy is created as the chicken cooks. Instead of preparing it separately, you mix together cream of chicken soup, chicken broth, and seasonings before pouring it over the chicken. As everything simmers together low and slow, the juices from the chicken enrich the gravy, giving it incredible depth and savoriness.
For those avoiding canned soup, I’ll include a simple homemade alternative in the substitutions section below.
Equipment Tips for Easy Cooking
All you need for this recipe is a 4- to 6-quart slow cooker, a mixing bowl, and a fork for shredding the chicken at the end. If you’re prepping ahead of time, you might also want a container to store your gravy mixture overnight.
Pro tip: If your slow cooker has a “keep warm” function, use it. This dish holds exceptionally well on warm for up to 2 hours without drying out or separating, which makes it perfect for serving at different times or bringing to potlucks.
Smart Substitutions: Dairy-Free and Gluten-Free Options
Here’s how to adapt this recipe to suit different dietary needs:
- Gluten-Free: Use a gluten-free cream of chicken soup (or make your own) and double-check that your chicken broth is certified gluten-free.
- Dairy-Free: Use a dairy-free cream of chicken substitute (such as a coconut milk-based version) or make your own with olive oil, flour, and a neutral non-dairy milk.
- Low-Sodium: Use low-sodium chicken broth and a reduced-salt cream of chicken soup, then season to taste at the end.
Time-Saving Prep Strategy
This recipe is truly a dump-and-go wonder, but a little planning can make it even smoother. Here’s how to shave off time during a busy week:
- Mix the gravy base the night before and store it in the fridge.
- Trim and portion the chicken ahead of time so it’s ready to add to the slow cooker.
- Make a big batch and portion out leftovers into meal prep containers with mashed potatoes or rice.
If you’re looking to double the recipe, you can easily do so as long as your slow cooker has the capacity.
Flavor Boosters and Finishing Touches
Want to take things to the next level? Try these optional upgrades:
- Add sautéed onions and garlic to the bottom of the slow cooker before adding the chicken. This adds a deep savory note that complements the gravy.
- Stir in fresh herbs like thyme or rosemary in the last hour of cooking.
- Finish with a splash of cream or a tablespoon of butter right before serving to enrich the gravy.
- Add mushrooms for an earthier flavor twist.
Don’t forget the black pepper—this dish benefits from a generous grind at the finish.
Troubleshooting Tips: Avoiding Bland or Dry Results
- If your gravy tastes flat, add a splash of Worcestershire sauce, a squeeze of lemon juice, or a pinch of onion powder to balance it.
- If your chicken is dry, your slow cooker may run hot. Next time, reduce the cooking time by 30 minutes and check early.
- If the gravy seems too thin, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the gravy 15 minutes before serving. Let it cook uncovered until thickened.
Ingredients
For the Chicken and Gravy
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 (10.5-ounce) can cream of chicken soup (see substitution below)
- 1 cup low-sodium chicken broth
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Optional Garnishes and Serving
- Fresh chopped parsley
- Mashed potatoes, rice, or biscuits for serving
Instructions
- Prepare the Gravy Mixture
In a mixing bowl, whisk together the cream of chicken soup, chicken broth, onion powder, garlic powder, thyme (if using), salt, and pepper until smooth and fully combined. - Add Chicken to Slow Cooker
Place the chicken thighs or breasts in the bottom of the slow cooker in a single layer. Pour the gravy mixture evenly over the top, making sure all the chicken is coated. - Cook Low and Slow
Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and easily pulls apart with a fork. - Shred and Stir
Once the chicken is cooked, use two forks to gently shred it directly in the slow cooker. Stir the shredded chicken into the gravy to evenly distribute. - Adjust Seasoning
Taste and adjust seasoning as needed. If the gravy is too thin, mix together cornstarch and cold water (1 tbsp to 2 tbsp ratio), stir it in, and cook on high for another 15–20 minutes until thickened. - Serve and Garnish
Serve hot over mashed potatoes, rice, or biscuits. Sprinkle with fresh parsley for a pop of color and freshness.
Homemade Cream of Chicken Soup Substitute (Optional)
Whisk together the following in a small saucepan over medium heat until thickened (5–7 minutes):
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Let cool before using in place of canned soup.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze in a sealed container for up to 3 months.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the gravy.
Serving Suggestions
This chicken and gravy is ultra-versatile. Here are some favorite pairings:
- Mashed potatoes: Classic and cozy.
- Buttered rice: Great for soaking up all that rich gravy.
- Biscuits or Texas toast: For scooping and sopping.
- Roasted vegetables or green beans: Add brightness and texture to the plate.
Variations and Comparisons
- Chicken and Gravy vs. Chicken Pot Pie: This dish skips the crust but offers the same hearty satisfaction. Add frozen mixed veggies for a similar vibe.
- Chicken and Gravy vs. Chicken Stew: Stew is usually thinner and brothier, with more veggies. This dish leans heavier on richness and simplicity.
- Chicken and Gravy vs. Chicken à la King: Similar base but without the cream or wine sauce.
For a creamier variation, stir in sour cream or cream cheese at the end of cooking.
This Slow Cooker Chicken and Gravy is a reliable, comforting, and deeply flavorful meal that practically makes itself. Once you try it, it’s bound to become a repeat favorite in your home.