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!
Servings: 8 servings
Calories: 355kcal
Ingredients
Chicken and Gravy
- 1 1/2 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
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-2 1/2 pounds boneless skinless chicken breasts or thighs
- 8 ounces 1/3-less fat cream cheese cubed
Stuffing
- 4 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped mushrooms
- 2 cups chicken broth
- 1/2 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
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- 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.
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- 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.
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- If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
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- 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.
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- If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
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- 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.
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- 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.
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- Fold in the cooked chicken. Once heated through, serve over your desired side dish.
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- 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.
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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