I first made this Crock Pot Chicken & Gravy on one of those chaotic days when I needed something comforting but had zero energy to fuss with dinner, and the moment I lifted the lid hours later, my whole kitchen filled with the cozy aroma of chicken, garlic, and savory gravy that instantly calmed my nerves. It felt like the kind of meal that hugs you back. The chicken practically fell apart when I touched it with a spoon, and I knew immediately that this simple recipe was going to become a staple in my home.
Why You’ll Love This Recipe
You’re going to love this recipe because it tastes like a Sunday dinner your grandmother simmered all day, yet all you have to do is dump everything in the crock pot and walk away. I’ve made it on busy workdays, slow weekends, and even during family visits, and everyone always assumes I spent hours making it—so you get maximum flavor for minimal effort, and honestly, who doesn’t need more recipes like that?
Ingredients
- 4 large chicken breasts
- 1 can cream of chicken soup
- 1 packet chicken gravy mix
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 to 1 1/2 cups water
- 1/2 tablespoon Better Than Bouillon (Chicken Flavor)
- Green onions (for topping)
I’ve tested this recipe with both canned cream soups and homemade, and the canned version holds up best in the slow cooker without separating. The Better Than Bouillon is optional but adds such a rich depth of flavor that I always include it now. If you want a thicker gravy, use the smaller amount of water; for a thinner, pourable gravy, use the full cup and a half. Chicken thighs also work beautifully if you prefer juicier meat.
Equipment Needed
- Crock pot or slow cooker
- Measuring cups and spoons
- Small whisk or spoon
- Cutting board and knife (for slicing green onions)
I’ve used both a 4-quart and a 6-quart slow cooker for this recipe, and both work perfectly—just avoid using a tiny one or the sauce won’t circulate evenly. A whisk helps dissolve the gravy mix and bouillon into the water, but a spoon absolutely works if that’s what you have. And while the green onions are optional, I always pull out a cutting board to slice a few because that pop of color makes such a difference.
Step-by-Step Instructions
Whenever I make this, I start by placing the chicken breasts right at the bottom of my crock pot, arranging them in a single layer so the gravy can coat everything evenly. I used to toss them in randomly, but putting them neatly actually helps them cook more consistently. Then I whisk together the cream of chicken soup, gravy mix, seasonings, water, and bouillon until the mixture looks smooth and creamy—I’m always surprised at how quickly it comes together.
Next, I pour that rich mixture right over the chicken, and this is the moment where it feels like magic because the crock pot truly takes over from here. I usually cook it on low for about six hours, although I’ve done it on high for four when I’m short on time. The smell starts filling the house around the three-hour mark, and every time, someone wanders into the kitchen asking what amazing thing is cooking.
When the chicken is finally done, it becomes so tender that I can shred it with the back of a spoon. Sometimes I take two forks and gently pull it apart right in the pot, letting it soak back into the gravy. Other times I remove the chicken, shred it on a cutting board, and return it—both methods work, but shredding in the pot saves a dish, and I’m all about fewer dishes.(See the next page below to continue…)