EASY Crockpot Chicken & Gravy
All you need is 3 ingredients, a crockpot, and some spices, and you’re gonna have the most creamiest delicious pot of chicken and gravy! This is what I made probably once a week when my kids were little and I went to work at the palm beach county school board as a teacher and reading specialist!
If you really want to make this easy you can just grab yourself some easy heat and serve mashed potatoes, or if you want to put a little effort into it, but not too much, you can make my easy weeknight mash (you don’t even need to peel the potatoes) or if you have some russet potatoes laying around, you should make my Grandmothers mashed potatoes.
Or You can simply boil a pot of water, throw some butter and white rice in there, steam it… and pour the Chicken and gravy over some buttery and fluffy white rice. Either way; this is gonna take you 5 minutes to prepare, but it’s gonna give you the BEST dinner!
Melissa Jo’s Tips!!
• Use chicken breasts that are close to the same size so they cook evenly.
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• Cook this recipe on low for the most tender, juicy chicken.
• The gravy will thicken as it cooks. Add a splash of water or chicken broth at the end if you prefer it thinner.
• Taste the gravy before adding extra salt because the gravy packets, onion salt, and condensed soup already have plenty of seasoning.
• You can leave the chicken breasts whole or shred them directly into the gravy. Shredding them makes sure every bite is coated in that creamy gravy.
• Serve it over mashed potatoes, buttery white rice, egg noodles, or biscuits.
Want extra gravy?
Whisk together 1 cup hot water, Better Than Bouillon (I usually use the beef base for a richer flavor, but chicken base works too), and 1 tablespoon cornstarch until smooth. Stir it into the crockpot after shredding the chicken and let it cook for a few minutes until thickened. It’s an easy way to make the recipe extra saucy!
🤔 Common Questions
Can I do this with chicken thighs?
Yes! Boneless, skinless chicken thighs work beautifully and stay extra tender in the crockpot. The cooking time may vary slightly depending on their size.
What if I need extra gravy?
Whisk together 1 cup hot water, Better Than Bouillon (I usually use the beef base for a richer flavor, but chicken base works too), and 1 tablespoon cornstarch until smooth. Stir it into the crockpot after shredding the chicken and let it cook for a few minutes until thickened. It’s an easy way to make the recipe extra saucy!
What can I use instead of cream of celery soup?
Cream of chicken or cream of mushroom soup can be substituted. The flavor will change slightly, but the gravy will still be creamy and delicious.
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EASY Crockpot Chicken & Gravy
Ingredients
Method
- Place the seasoned chicken breasts in a single layer along the bottom of the crockpot.
- Bring the chicken breasts to room temperature and pat them dry. Season both sides with the garlic powder, onion salt, celery salt, and cracked black pepper.
- In a medium bowl, whisk together the cream of celery soup, chicken gravy packet, turkey gravy packet, and ½ cup of water until everything is well combined.
- Pour the gravy mixture evenly over the chicken breasts, making sure each piece is completely covered.
- Cover the crockpot and cook on low for 5–6 hours, or until the chicken is tender and cooked through.
- Shred the chicken directly in the crockpot using two forks, then stir it into that creamy gravy. Garnish with dried parsley and serve over mashed potatoes or fluffy white rice.
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Nutrition
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Made this? Tap a star to rate it – it only takes a second and it means the world!How to store
Allow the chicken and gravy to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
To reheat, place it in a saucepan over medium-low heat or microwave individual portions until warmed through. Add a small splash of water or chicken broth if the gravy has thickened in the refrigerator.
You can also freeze the cooled chicken and gravy in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
