Description
This Crockpot Chicken and Gravy recipe is a comforting and easy slow cooker meal featuring tender shredded chicken smothered in creamy, flavorful gravy. Perfect for busy weeknights, it requires minimal prep and delivers a satisfying dish that pairs wonderfully with mashed potatoes, rice, or noodles.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 packet (1 ounce) dry chicken gravy mix
- 1 packet (1 ounce) dry ranch seasoning mix
- 1 can (10.5 ounces) condensed cream of chicken soup
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Optional Thickening Ingredients
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
Optional Garnish
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Crockpot: Place the boneless skinless chicken breasts evenly at the bottom of your crockpot.
- Mix the Sauce: In a medium bowl, whisk together the dry chicken gravy mix, dry ranch seasoning, condensed cream of chicken soup, low-sodium chicken broth, black pepper, and garlic powder until the mixture is smooth and well combined.
- Combine Chicken and Sauce: Pour the prepared sauce mixture over the chicken breasts in the crockpot, ensuring the chicken is fully coated with the sauce.
- Cook the Chicken: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
- Shred the Chicken: Using two forks, shred the cooked chicken directly in the crockpot and stir well to combine it with the gravy.
- Optional Gravy Thickening: If a thicker gravy is desired, mix the cornstarch with water in a small bowl to create a slurry. Stir this slurry into the crockpot, then cover and cook on high for an additional 15 to 20 minutes until the gravy thickens.
- Garnish and Serve: Garnish the finished dish with chopped parsley if desired, and serve hot over mashed potatoes, rice, or egg noodles.
Notes
- This dish pairs excellently with mashed potatoes, rice, or egg noodles for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- For a creamier texture, stir in a few tablespoons of sour cream or cream cheese before serving.
- To keep this recipe gluten-free, ensure you use gluten-free chicken gravy mix and cream of chicken soup.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 105 mg
