This Crockpot Chicken and Gravy is just a few simple ingredients and takes 10 minutes to prep. It’s incredible served over stuffing or mashed potatoes!
Prep Time10 minutesmins
Cook Time5 hourshrs
Total Time5 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken, crockpot
Servings: 8servings
Calories: 355kcal
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Ingredients
Chicken and Gravy
1 ½cupwater or chicken broth
1.67ouncepacket chicken gravy mix
10.5ouncecan condensed cream of chicken soupor homemade - see tips and substitutions
1teaspoongarlic powder
½teaspoonpaprika
¼teaspoonsalt
¼teaspoonblack pepper
2-2 ½poundsboneless skinless chicken breasts or thighs
8ounces⅓-less fat cream cheesecubed
Stuffing
4tablespoonsbutter
1cupchopped onion
1cupchopped mushrooms
2cupschicken broth
½cupwater
12ouncesherb 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
Tips and Substitutions
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