This Crockpot Chicken and Gravy has less than 10 ingredients and takes 10 minutes to prep. It’s incredible served over stuffing or mashed potatoes!
Crockpot recipes enter the weekly rotation once, if not twice, when the fall and winter months arrive. They're the wholesome, hearty, simple meals you want when the temperature starts to drop and you want comfort food vibes.
This meal is quick to prep with just 6 basic ingredients. What you serve it over and with is up to you! We love having ours with stuffing because it gives the feels and flavors of the holidays.
Along with my viral Crockpot Chicken and Noodles, this Chicken and Gravy is another savory poultry dinner is sure to be a hit with your family! Once you give this dish a try, be sure to check out my Crockpot Tomato Basil Chicken, Easy Crockpot Teriyaki Chicken, and Crockpot Honey Garlic Chicken!
Table of Contents
Why You'll Love this Recipe
- Simple and Quick: This chicken and gravy is just a few simple ingredients and takes less than 10 minutes prep before it spends the day becoming thick, juicy, and delicious.
- Versatile Side Options: Chicken and gravy pair perfectly with the stuffing noted in this recipe. However, it's also incredible over mashed potatoes, light bread, or rice.
- Leftovers to Look Forward To: Like many crockpot meals, this dish tastes even better the next day as the flavors have had more time to meld together. So, you can look forward to delicious leftovers.
- Comfort Food: There's something inherently comforting about a hot, hearty meal like chicken and gravy. It's the kind of dish that warms you up from the inside, making it perfect for cold weather or when you're in need of some comfort.
Ingredients for Slow Cooker Chicken and Gravy
Scroll down for specific ingredient amounts in the recipe card.
- Chicken Gravy Mix: Serves as a thickening agent and creates a rich and smooth texture for the gravy.
- Condensed Cream of Chicken Soup: Acts as a base for the gravy. Its thick consistency helps in thickening the sauce, providing body and a smooth texture to the gravy.
- Seasonings: Garlic Powder, Paprika, Salt, Black Pepper: Enhances the flavor of the chicken and gravy.
- Boneless Skinless Chicken Breasts or Thighs: This slow cooker creamy chicken is perfect with the savory flavors of the seasonings and is a hearty dose of protein.
- Cream Cheese: Helps to thicken the gravy, adds a silky texture and richer flavor.
- Butter: Enhances the flavors by caramelizing the vegetables and adds a richness to the overall stuffing.
- Onion: Adds a sweet and savory flavor to the stuffing and a pleasant texture.
- Mushrooms: Brings an earthy, umami flavor to the stuffing and adds a unique texture, slightly chewy and meaty, making the stuffing more substantial.
- Chicken Broth: Provides moisture and savoriness to the stuffing. If used in the chicken and gravy, it adds an extra dose of savoriness and flavor.
- Herb Seasoned Stuffing: Pre-seasoned dried bread crumbs that provides structure and texture to the stuffing. It absorbs the flavors of the liquids and vegetables.
Tools You'll Need
How to make Crockpot Chicken and Gravy
Chicken and Gravy
- To a Crockpot, combine water or chicken broth, gravy mix, condensed cream of chicken soup, garlic powder, paprika, salt, and pepper.
- Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7.
- Remove the chicken and split into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes, then whisk until blended well. Gently fold the chicken back into the gravy.
- Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top.
Stuffing (Optional)
- Melt butter in a large saucepan on medium-high. Add chopped onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.
- Add chicken broth and water, and bring to a boil.
- Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.
Tips and Variations
- You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.
- You can use any boneless, skinless chicken cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.
- If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
- For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut.
- Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken.
- Add the cream cheese. After 10 minutes, whisk until blended.
- Fold in the cooked chicken. Once heated through, serve over your desired side dish.
- If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
- 1 cup All-Purpose Flour
- ¼ cup Chicken Bouillon Powder
- ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage
Storage and Freezing
After cooking, allow the chicken and gravy to cool down to room temperature before storing it in the refrigerator or freezer. Store in an airtight container in the refrigerator up to 3-4 days.
This recipe can be stored in the freezer up to 2-3 months. Add the cooled leftovers or portioned out quantities in freezer-safe containers.
When you're ready to enjoy the dish again, thaw in the refrigerator overnight. Reheat in a saucepan on the stove over low to medium heat or in the microwave until it reaches an internal temperature of at least 165°F.
What to serve with Crockpot Chicken
Along with your Chicken and Gravy and stuffing, mashed potatoes, or noodles, a vegetable side dish is an excellent addition! Some great options to include are:
- Crispy Green Beans
- Garlic Broccoli and Mushrooms
- Gremolata Green Beans
- Simple Side Salad
- Whole Roasted Honey Carrots
Frequently Asked Questions
It's generally safer to partially thaw the frozen chicken before putting it in the crockpot. However, If you decide to cook frozen chicken directly in the crockpot, it's advisable to use smaller chicken pieces or boneless, skinless chicken breasts or thighs. The time may need to be extended slight to ensure doneness and overall tenderness.
Yes, you can put raw chicken breast in a slow cooker. Just make sure to season it and add any desired liquids or sauces, then cook it on the appropriate setting and time for your recipe. Cooking times can vary, but typically chicken breast can be cooked on low for 4-6 hours or on high for 2-3 hours in a slow cooker until it reaches a safe internal temperature of 165°F
The chicken will release its own juices as it cooks, and this, along with the moisture from other ingredients, can be sufficient to keep the dish moist.
Browning the chicken before adding it to the crockpot is optional but can add a depth of flavor. Searing the chicken in a hot skillet with a little oil for a few minutes on each side can enhance the overall taste.
Use a technique called a slurry to thicken the gravy. Simply mix equal parts cornstarch with water or another liquid and whisk into the crockpot. Allow the gravy to come to a simmer to thicken.
To thin the gravy, simply whisk in milk, half-&-half, heavy cream, or chicken broth.
Yes, you can use any boneless, skinless chicken cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.
Yes, you can make it dairy-free by omitting the cream cheese and replacing with a dairy-free alternatives available, such as coconut cream or almond milk. Adjust the thickness of the gravy with a cornstarch water slurry as noted above.
More Crockpot Recipes
- Crockpot Barbecue Beef
- Crockpot Sweet and Spicy Chicken
- Crockpot Pork Roast
- Crockpot Chicken Gnocchi Soup
Crockpot Chicken and Gravy
Ingredients
Chicken and Gravy
- 1 ½ cup water or chicken broth
- 1.67 ounce packet chicken gravy mix
- 10.5 ounce can condensed cream of chicken soup or homemade - see tips and substitutions
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2-2 ½ pounds boneless skinless chicken breasts or thighs
- 8 ounces ⅓-less fat cream cheese cubed
Stuffing
- 4 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped mushrooms
- 2 cups chicken broth
- ½ cup water
- 12 ounces herb seasoned stuffing
Instructions
Chicken and Gravy
- To a Crockpot, combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper.
- Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7.
- Remove the chicken and cut into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes. Once cooked, whisk until blended well. Gently fold the chicken back into the gravy.
- Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top.
Stuffing
- Melt butter in a large saucepan on medium-high. Add onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.
- Add chicken broth and water, and bring to a boil. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.
Video
Notes
-
- You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.
-
- You can use any boneless, skinless chicken cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.
-
- If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
-
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
-
- If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
-
- For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut.
-
- Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken.
- Add the cream cheese. After 10 minutes, whisk until blended.
-
- Fold in the cooked chicken. Once heated through, serve over your desired side dish.
-
- If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
- 1 cup All-Purpose Flour
- ¼ cup Chicken Bouillon Powder
- ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage
- For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut.
Kevin
I made the smothered pork chops with mushroom gravy sauce which was awesome and last week I made the crockpot stuffing meatloaf and no complaints awesome recipes. I already looking for next weeks meal
Laura Ashley
This makes my heart so happy to hear, Kevin!! Thank you SO much! I’m so happy you’re making my recipes and liking them too. Thank you for your kind comment! I hope you love many more!
Cele Schaffer
Do you put the seasoning packet from the box of stuffing into the stuffing?
Laura Ashley
Yes, you add the seasoning packet as well 😁
carol p johnson
What size crockpot did you use? Looks good.
Laura Ashley
Thank you so much! I linked the model of Crockpot that I have under the “Tools You’ll Need.” I hope you love it!
Heather
All of your recipes always look so delicious. I have made a couple of them and I am looking forward to making many more. My question for this recipe though is do you have to use low fat cream cheese? Could I just use regular cream cheese?
Laura Ashley
Yes, you can use regular cream cheese. Also, thank you so much for making my recipes and it makes my heart so happy to hear that you like them as well!
Jim
Made this dish the other night and it was delicious, but I added a couple of things that I like.
* Pioneer Roasted Chicken Gravy Mix, 1.67 oz, it was the one I had on hand.
* McCormick Perfect Pinch Rotisserie Chicken Seasoning, just a couple of dashes.
* Wyler's Instant Bouillon Chicken Flavored Cubes, just one to the mixture in the pot.
Severed it over the boxed chicken stuffing mix and it was a huge hit with my family.
Laura Ashley
Oh, Jim! This makes my heart so happy to hear! Thank you for sharing your things that you did too. Those all sound great! I like that rotisserie chicken seasoning! Great idea! Thank you again for making it, for your review, and your 5 star rating!
Yvette Irene Sanville
Recipe for Crockpot Chicken and Gravy is de-lish! I have a question about the cream cheese. It curdled the first-time I added it, even though at room temp. The second time I made it I added the cream cheese at the beginning and let it cook with the chicken. The cream cheese is lumpy and did not melt into the recipe and it will not blend. Any thoughts/suggestions? It has now become known as Lumpy Gravy chicken, and we love it.
Laura Ashley
LOL~ Well I'm happy you've liked it, lumps in all! What I do for it to be cohesive is add the cream cheese to the gravy in the crockpot while the chicken is outside the crockpot. After 2-3 minutes, it's usually hot enough that when I whisk it pretty vigorously, it will completely dissolve. If that doesn't work, give it 5 minutes then whisk. 🙂 Add the shredded chicken once it's dissolved.
Ashley W
I got this recipe with the holiday recipe card set which was beautiful. This one was very easy and so good. Even my picky son liked it.
Laura Ashley
OH that is wonderful, Ashley! Thank you SO much!!
Emily Williams
This is a staple at our house. Even my pickiest eater loves this!
Laura Ashley
Aww!! That is wonderful! THANK YOU!!