This is the ultimate comfort food recipe. It is incredibly easy (literally two main ingredients, plus a simple homemade gravy option) and results in chicken so tender it falls apart, smothered in a rich, savory gravy. It’s perfect for serving over mashed potatoes, rice, or egg noodles.
Here are two ways to make it: the super easy “shortcut” version and the slightly healthier “from scratch” version.
Option 1: The 2-Ingredient Shortcut Version
This is the classic version that goes viral for a reason. It’s creamy, salty, and delicious.
Ingredients:
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4 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs – thighs are more forgiving and juicier)
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2 packets (0.87 oz each) brown gravy mix (like McCormick)
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1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
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1/2 cup water or chicken broth
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Optional: 1/2 tsp garlic powder, 1/2 tsp onion powder, or a crack of black pepper for depth.
Instructions:
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Whisk the gravy: In a medium bowl, whisk together the gravy packets, cream of chicken soup, water (or broth), and any optional seasonings until smooth.
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Add chicken to crockpot: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker.
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Pour and cover: Pour the gravy mixture over the chicken, making sure all pieces are coated.
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Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. (Cooking times vary by crockpot; chicken is done when it shreds easily and is 165°F internally).
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Shred (optional): About 30 minutes before serving, you can gently shred the chicken with two forks right in the crockpot and stir it into the gravy. Let it sit for the last 30 minutes to soak up the flavor.
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Serve: Spoon the chicken and gravy over mashed potatoes or noodles.
Option 2: The “From Scratch” Healthier Version
This version avoids the processed packets and canned soup, using real chicken drippings and herbs. It has a cleaner, fresher taste.
Ingredients:
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4 boneless, skinless chicken breasts or thighs
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2 tablespoons butter
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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2 cups low-sodium chicken broth
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1 can (10.5 oz) condensed cream of chicken soup (Optional for texture, or sub with 1 cup heavy cream mixed with 1 tbsp cornstarch for slurry)
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1 packet (0.87 oz) brown gravy mix (Optional: adds color and traditional flavor)
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1 teaspoon dried thyme
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1 teaspoon onion powder
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Salt and pepper to taste
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2 tablespoons cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
Instructions:
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Sauté (for depth): In a skillet over medium heat, melt the butter. Add the diced onion and cook until soft (about 4 minutes). Add the garlic and cook for 30 seconds until fragrant.
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Transfer to crockpot: Pour the onion/garlic mixture into the slow cooker. Add the chicken broth, cream of chicken soup (or cream), thyme, onion powder, and a generous pinch of salt and pepper. Whisk to combine.
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Add chicken: Nestle the chicken into the liquid.
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Cook: Cover and cook on LOW for 6 hours.
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Thicken: About 30 minutes before serving, remove the chicken to a plate (be careful, it will be tender). Whisk the cornstarch slurry into the hot liquid in the crockpot. Turn the heat to HIGH, replace the lid, and let it cook for 20-30 minutes until the gravy thickens.
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Combine: Shred the chicken and return it to the thickened gravy, or serve the gravy over the whole chicken breasts.
Tips for the BEST Crockpot Chicken and Gravy
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Chicken Choice: Boneless, skinless chicken thighs are harder to dry out than breasts and tend to be more flavorful. If using breasts, try to get even-sized ones and check them early to avoid overcooking.
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Don’t Peek: Every time you lift the lid, you add 20-30 minutes to the cooking time. Keep the lid on!
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Make it a Meal: Serve over:
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Mashed Potatoes (the classic choice)
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Buttered Egg Noodles
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White Rice
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Stuffing (for a Thanksgiving-style dinner)
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Add Veggies: Toss some baby carrots or sliced mushrooms into the crockpot during the last hour of cooking for a complete one-pot meal.
Enjoy your warm, comforting dinner