Slow Cooked Chicken & Gravy
Slow cooker chicken recipes are a lifesaver for busy families on a budget. This simple version feeds a crowd and reheats easily for lunch the next day. You can even make it without canned soup using the easy roux tip included. Whether you are meal prepping for the week or need a stress-free Sunday dinner, this protein-packed dish keeps everyone full and happy.
Ingredients
- 2 ½ pounds boneless skinless chicken breasts or thighs
- 2 packets chicken gravy mix about 0.87 oz each
- 1 can 10.5 oz cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper plus more to taste
- ¼ teaspoon dried thyme optional
- 2 tablespoons butter optional, for finishing
- Optional thickener if needed:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Add chicken to a 6-quart slow cooker in an even layer.
- Whisk gravy mix, cream of chicken soup, broth, onion powder, garlic powder, pepper, and thyme (optional). Pour over chicken.
- Cook on LOW 5–6 hours or HIGH 3–4 hours, until chicken is tender.
- Remove chicken, shred or slice, then return it to the slow cooker and stir.
- If gravy is too thin, whisk cornstarch + cold water and stir it in. Cook on HIGH 10–15 minutes until thickened.
- Stir in butter (optional). Taste and adjust seasoning. Serve hot.
Notes
For the most tender chicken, cook on LOW.
If gravy thickens in the fridge, loosen with broth while reheating.
Thighs shred beautifully and stay juicy even if held on warm longer.
Tried this recipe?Let us know how it was!