Crockpot Chicken & Gravy
A zero-stress, 5-ingredient comfort meal featuring tender shredded chicken in a rich, velvety gravy. Perfect for busy weeknights when you need a homestyle dinner with almost no effort.
Ingredients
- 3-4 pieces boneless skinless chicken breasts About 1.5 to 2 pounds total weight
- 1 10.5-oz can Unsalted Cream of Chicken Soup Unsalted keeps sodium in check
- 2 0.87-oz envelopes chicken gravy mix Dry powder only; do not prepare as liquid
- 1/2 cup water or chicken broth Optional; use for a thinner sauce
- Hot steamed rice For serving
Instructions
- Lightly coat the inside of your slow cooker insert with nonstick cooking spray for easy cleanup.
- Lay the chicken breasts flat along the bottom of the pot in a single layer to ensure even cooking.
- Spoon the condensed cream of chicken soup directly from the can over the raw chicken. Do not add water to the can.
- Sprinkle the two dry gravy packets evenly over the soup layer.
- If you prefer a thinner gravy, pour in the 1/2 cup of water or broth now and gently swirl with a spoon.
- Cover with the lid and cook on LOW for 4 to 6 hours. Avoid lifting the lid during the cooking process.
- Once finished, shred the chicken directly in the pot using two forks. Stir well so the chicken is fully coated in the gravy.
- Serve hot over a bed of fluffy steamed rice.
Notes
Always use unsalted soup because gravy packets contain high sodium. If using frozen chicken, ensure it is fully thawed in the fridge overnight before cooking for food safety. Check smaller breasts at the 4-hour mark to prevent them from becoming dry.