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Crockpot Chicken and Gravy

A bowl of creamy mashed potatoes topped with shredded crockpot chicken and gravy, seasoned with herbs.
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A simple dump-and-go slow cooker chicken recipe with creamy gravy, perfect for a comforting weeknight meal served over potatoes, rice, or biscuits.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken thighs
  • 1 (1 ounce) packet dry onion soup mix
  • 1 (1 ounce) packet dry brown gravy mix
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup water
  • 1/2 cup milk
  • 2 tablespoons cornstarch (optional, for thicker gravy)
  • Salt and black pepper to taste

Instructions

  1. Place chicken thighs in the bottom of your slow cooker.
  2. In a medium bowl, whisk together the dry onion soup mix, dry brown gravy mix, condensed cream of chicken soup, and water until well combined.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  5. About 30 minutes before serving, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. If you prefer a thicker gravy, whisk together the milk and cornstarch in a small bowl until smooth. Stir this mixture into the slow cooker.
  7. Stir the shredded chicken into the gravy. Cover and cook on high for another 30 minutes, or until the gravy has thickened.
  8. Season with salt and black pepper to your preference.
  9. Serve hot over mashed potatoes, rice, or biscuits.

Notes

  • For an extra rich flavor, you can add a splash of heavy cream in the last 30 minutes of cooking.
  • If you don’t have condensed cream of chicken soup, you can substitute with condensed cream of mushroom soup.
  • This recipe is a great base for meal planning; leftovers can be used in sandwiches or casseroles.

Nutrition

Find it online: https://gourmetgaze.com/crockpot-chicken-and-gravy/