Description

This Crockpot Chicken and Gravy recipe is a comforting and easy slow-cooked dish featuring tender boneless chicken breasts or thighs simmered in a flavorful homemade gravy made with chicken broth, onion soup mix, and cream of chicken soup. Perfect for a hearty family meal, it requires minimal preparation and cooks gently in a crockpot, resulting in juicy, shred-able chicken bathed in rich, savory gravy. Optional additions like paprika and sour cream enrich the flavor and texture, making it an ideal dish to serve over mashed potatoes, rice, or biscuits.

Ingredients

Scale

Chicken

2 lbs boneless, skinless chicken breasts or thighs

Gravy

2 cups chicken broth
1 packet (1 oz) onion soup mix
1 can (10.5 oz) cream of chicken soup (or homemade substitute)
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp paprika (optional)

Optional

1/4 cup sour cream (optional, for creamier gravy)
Fresh parsley for garnish (optional)

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Instructions

Prepare the Crockpot: Ensure your crockpot is clean and ready to use. Place the boneless, skinless chicken breasts or thighs at the bottom of the crockpot in an even layer.
Mix the Gravy: In a separate bowl, combine the chicken broth, onion soup mix, cream of chicken soup, garlic powder, black pepper, and optional paprika. Whisk until smooth and well incorporated.
Pour Over Chicken: Pour the prepared gravy mixture evenly over the chicken in the crockpot, making sure the chicken is well covered.
Cook: Cover the crockpot with its lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. The chicken should be tender and easily shreddable when done.
Shred the Chicken: Using two forks, shred the chicken directly inside the crockpot, mixing it thoroughly into the gravy for an even distribution of flavors.
Optional Creamy Finish: For a richer, creamier gravy, stir in 1/4 cup of sour cream at this stage and mix well until combined.
Serve: Serve the shredded chicken and gravy hot, spooned over mashed potatoes, rice, or biscuits. Garnish with fresh parsley if desired to add a pop of color and freshness.

Notes

You can substitute cream of chicken soup with a homemade version for a fresher taste and to control ingredients.
Using chicken thighs instead of breasts will yield moister, more flavorful results.
If you prefer thicker gravy, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Adding sour cream is optional but recommended for a creamier texture and tangy flavor.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.