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A fork going in for a bite of chicken and stuffing.
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5 from 7 votes

Crockpot Chicken and Gravy

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 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, crockpot
Servings: 8 servings
Calories: 355kcal

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

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

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 18g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 926mg | Potassium: 852mg | Fiber: 2g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
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