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Crock Pot Chicken and Gravy
This recipe for Crock Pot Chicken and Gravy is a family favorite. Chicken, gravy mix, cream of chicken, sour cream and seasoning. Deliciously easy!
AN EASY FAMILY-FAVORITE CROCK POT RECIPE
This slow cooker meal is one of my favorites because it is one of those meals where you pretty much just pop all the ingredients in the crock pot, put the lid on, set it and go. I’ve been making this for well over 30 years and it is one that I always come back to when I am stumped on what to make for dinner. It’s also one of those meals my whole family likes and it doesn’t take a lot of ingredients. This is definitely up there in favorites along with my Crock Pot Pork Chops and Gravy!
FREQUENTLY ASKED QUESTIONS:
What do I serve with Crock Pot Chicken and Gravy? My favorite way to serve this is over rice but we really like it with my Million Dollar Mashed Potatoes or some Honey Glazed Sweet Potatoes and some Butter Swim Biscuits. Either way, it is scrumptious! For a real delicious twist, we had a reader who shared they made this and served over thick and fluffy waffles to make like a Chicken and Waffles meal- talk about a DELICIOUS idea! What if I don’t like sour cream? Sour cream adds a great creaminess to this so I definitely recommend adding it in! Thick, plain Greek yogurt or some softened cream cheese can be substituted for the sour cream if it’s not something you care for. You can even use heavy cream just keep in mind heavy cream isn’t as thick as sour cream so the gravy may not be as thick as you’d like but it will still taste amazing! What else can I add to this? This is a simple dish as it is, but I think it would be tasty with some frozen veggies added in. I would think adding sliced mushrooms or bacon pieces would also be yummy. This is a very forgiving recipe so you can definitely play around with it. Can I cook Crock Pot Chicken and Gravy on high? You can but I do want to say that I would prefer to cook the chicken on low and slow since it helps the chicken get nice and tender and it will be super easy to shred! If you absolutely must cook it on high, you can do it for 3-4 hours. Can I double this recipe? As long as it fits in your crock pot, I don’t see why you can’t double this recipe! Can I use frozen chicken breasts? Yes, I have had many readers commented that they used frozen chicken, just be sure to check on the internal temp and make sure it’s cooked all the way. Chicken should reach 165F internally to be considered safe to eat. Also, frozen chicken tends to release some extra liquid, so the gravy may be a little watery and will need to be thickened. Just whisk together 3 Tablespoons cornstarch with 3 Tablespoons of water and pour into crock pot and turn the heat on high and it should thicken up some. Can I make this using a different cooking method? I’ve had readers ask about using an Instant Pot, in the oven, or on the stove and I personally haven’t tested any of those other methods. A reader who made it on the stove said that “I just made this recipe on stovetop and used medium high heat. I seared the chicken first. It came out moist and tender. The gravy did not burn on the bottom of the pan at all.” So, it sounds like using the stovetop method is viable. Using an Instant Pot was also mentioned by a reader, she said she made it in 10 minutes. But since I haven’t tested this yet myself, I can’t verify this or give you any other suggestions. I would also try to add a little water when making it in the Instant Pot so it will come up to pressure. I have not tried this in the oven yet but if you do, please comment below on how it went for you! How to store leftovers? Any leftovers should be transferred to an airtight container and kept in the fridge for up to 4 days. You can freeze leftovers in the freezer for up to 3 months. The texture may change over time once thawed and reheated though because of the gravy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
chicken gravy mix– if you have a low sodium or no sodium version, you can use it. If you only have the canned gravy, I’ve had readers use that instead, although I haven’t tried it myself. You just have to watch the salt because when you make substitutions, you might unintentionally make this more salty than you want.
cream of chicken soup– grab a can of cream of chicken soup, or make your own Homemade Cream of Chicken Soup. If you only have Cream of Mushroom soup, go ahead and use that if you’re in a pinch and don’t have what it needs to make your own Cream of Chicken.
water– you could use no sodium chicken stock or chicken broth if desired. I really suggest sticking to a no sodium version as there is already a decent amount of salt in the gravy mix.
boneless skinless chicken breasts– boneless chicken thighs could also be used or chicken tenderloins.
garlic powder, salt and black pepper – you can use whatever seasoning mix you prefer. Lemon pepper, blackened chicken seasoning and cajun seasoning also work great!
sour cream– plain Greek yogurt could be substituted or even some heavy cream.
HOW TO MAKE CROCK POT CHICKEN AND GRAVY
Season chicken breasts with garlic powder, black pepper and just a tad bit of salt on both sides. Note: the chicken gravy and cream of chicken soup already have salt in them so don’t go overboard on seasoning with salt (about a teaspoon should work.) In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water. I just whisk until it is mostly smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy. Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork. Stir in sour cream.
Serve over rice, mashed potatoes or noodles.
CRAVING MORE RECIPES?
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Originally published: May 2014Updated photos & republished: September 2024
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Crock Pot Chicken and Gravy
This recipe for Crock Pot Chicken and Gravy is a family favorite. Chicken, gravy mix, cream of chicken, sour cream and seasoning. Deliciously easy!
Course Main CourseCuisine American
Prep Time 10 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 10 minutes minutes
Servings 4
Calories 331kcal
Author Brandie @ The Country Cook
Equipment5-quart slow cooker
Ingredients1 pound boneless, skinless chicken breastsgarlic powder, salt, black pepper (to taste)2 packets chicken gravy mix10.5 ounce can cream of chicken soup2 cups water½ cup sour creamsliced green onions (for topping)
InstructionsSeason both sides of 1 pound boneless, skinless chicken breasts with garlic powder, salt, black pepper. In your slow cooker, whisk together 2 packets chicken gravy mix, 10.5 ounce can cream of chicken soup and 2 cups water until smooth. Add the seasoned chicken breasts. Be sure to get them covered in gravy. Cover and cook on low for about 6-8 hours. Once cooked, break chicken up into chunks using a fork. Stir in 1/2 cup sour cream. Serve over rice or mashed potatoes and top with sliced green onions (optional)
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 331kcal | Carbohydrates: 12g | Protein: 26g | Fat: 18g | Sodium: 1203mg | Sugar: 3g