This slow cooker chicken and gravy provides a hearty, comforting meal with minimal effort. It uses a few pantry staples to create a rich sauce perfect for family dinners.
List of ingredients
- 2 ½-4 lbs boneless/skinless chicken breasts (or boneless/skinless thighs) – provides the main protein.
- 2 (.87 oz) packets chicken gravy mix (or brown gravy mix) – creates the base flavor for the sauce.
- 1 ¼ cups water – used to dissolve the gravy mix and create moisture.
- 2 (10.5 oz) cans cream of chicken soup (or 1 chicken and 1 celery) – adds creaminess and thickness.
- 2 teaspoons garlic powder – provides a savory, aromatic depth.
- ¼ cup flour – optional addition to further thicken the sauce (alternatively, use instant mashed potatoes).
- ¼-½ teaspoon black pepper – adds a mild spicy kick.
- Frozen mixed vegetables – adds color and nutrients to the final dish.
step-by-step instructions
- Prepare the base: Place the chicken breasts or thighs into the bottom of the slow cooker.
- Combine sauce ingredients: In a separate mixing bowl, stir together the gravy mix, water, cream of chicken soup, garlic powder, black pepper, and flour if using.
- Coat the chicken: Pour the prepared sauce mixture evenly over the chicken in the slow cooker.
- Cook: Cover with the lid and cook on High for 3-4 hours or on Low for 6-8 hours, stirring once halfway through the cooking time.
- Shred the meat: Remove the chicken to a plate, shred it using two forks, and then return the shredded meat to the slow cooker. You may also shred it directly in the pot if the meat is tender enough.
- Serve: Dish the chicken and gravy over mashed potatoes, rice, noodles, or cauliflower rice.
Professional Cooking Tips
Choosing Between Boneless Breasts and Thighs
Chicken breasts offer a leaner protein option but can dry out if overcooked. Boneless, skinless thighs contain more fat and connective tissue, which makes them more resistant to overcooking and provides a richer flavor.
Preventing Chicken Overcooking
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. If using the Low setting, avoid leaving the chicken in for significantly longer than 8 hours to maintain moisture.
Controlling Liquid Volume
The amount of liquid released by the chicken can vary. If the gravy appears too thin after cooking, you can simmer it on high for 30 minutes with the lid off to reduce the liquid.
Adjusting Gravy Thickness with Flour
Adding flour at the start helps create a traditional thick consistency. Ensure you whisk the flour into the soup mixture thoroughly to avoid clumps of uncooked flour in the final gravy.
Using Instant Mashed Potatoes as Thickener
If you forget to add flour, stir in a tablespoon of instant mashed potato flakes at the end. This absorbs excess moisture quickly without altering the flavor profile.
Stirring Frequency for Even Cooking
Stirring the mixture once halfway through ensures that the garlic powder and gravy mix are distributed evenly. This prevents the bottom of the pot from scorching and ensures consistent seasoning.
Managing the Slow Cooker Temperature
The High setting is ideal for shorter windows, but the Low setting typically produces more tender meat. Choose the setting based on your available time and the cut of meat used.
Ingredient Substitutions
Substituting Cream of Chicken Soup
You can use cream of mushroom or cream of celery soup for a slightly different taste. These options provide the same thickening properties while adding a more earthy or herbal note.
Using Brown Gravy Mix for Deeper Color
Brown gravy mix results in a darker, richer-looking sauce compared to chicken gravy mix. The flavor is slightly more intense and pairs exceptionally well with mashed potatoes.
Incorporating Cream of Celery Soup
Using one can of chicken and one can of celery soup adds a subtle brightness to the dish. This prevents the creaminess from feeling too heavy on the palate.
Garlic Powder vs Fresh Garlic
Garlic powder blends seamlessly into the gravy for a uniform taste. If using fresh garlic, mince it finely and sauté it briefly before adding it to the slow cooker to remove the raw bite.
Adding Black Pepper for Depth
Black pepper adds a necessary contrast to the rich creaminess of the soup. For a more complex heat, you can substitute a portion of the black pepper with white pepper.
Serving Suggestions
Pairing with Traditional Mashed Potatoes
Mashed potatoes are the classic accompaniment for this recipe. The creamy potatoes soak up the chicken gravy, creating a cohesive and comforting meal.
Serving with Steamed White Rice
White rice provides a neutral base that lets the flavor of the gravy shine. Use long-grain or basmati rice for a fluffier texture that doesn’t clump.
Using Egg Noodles as a Base
Wide egg noodles offer a great texture that holds onto the thick sauce. Toss the noodles in a small amount of butter before topping them with the chicken mixture.
Incorporating Cauliflower Rice
For a lower-carbohydrate option, use steamed cauliflower rice. This maintains the heartiness of the meal while reducing the overall calorie count.
Timing the Addition of Frozen Vegetables
To keep vegetables crisp, stir them in during the last 30-60 minutes of cooking. Overcooking frozen vegetables in a slow cooker can lead to a mushy texture.
Preparing Frozen Mixed Vegetables Separately
Steam or sauté the frozen vegetables in a separate pan with a touch of butter. Fold them into the shredded chicken at the very end to ensure they retain their color and snap.
Storage and Preservation
Refrigeration Timeframes for Safety
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure the food is cooled to below 40°F within two hours of cooking to prevent bacterial growth.
Proper Container Selection for Storage
Use glass or BPA-free plastic containers with tight seals. This prevents the gravy from absorbing odors from other foods in the refrigerator and keeps the chicken moist.
Freezing Chicken and Gravy
This dish freezes well for up to 3 months. Place portions in freezer-safe bags or containers, leaving a small amount of space for expansion as the liquid freezes.
Thawing Frozen Portions Safely
Thaw frozen portions in the refrigerator overnight. Avoid thawing on the counter to keep the food out of the danger zone for bacterial growth.
Reheating Instructions
Stovetop Reheating Method
Place the chicken and gravy in a saucepan over medium-low heat. Add a splash of water or chicken broth if the sauce has thickened too much during storage.
Microwave Reheating Tips
Heat in a microwave-safe dish and cover with a damp paper towel to retain moisture. Stir every 60 seconds to ensure the center is heated evenly through.
Oven Heating for Large Batches
Transfer the mixture to an oven-safe baking dish and cover with foil. Heat at 325°F until the center reaches 165°F, which usually takes about 20-30 minutes.
Preparation and Planning
Planning a Make-Ahead Meal
You can assemble all ingredients in the slow cooker liner the night before. Store the prepared pot in the fridge and simply turn it on in the morning.
Scaling the Recipe for Larger Groups
Increase the chicken and soup amounts proportionally if using a larger slow cooker. Keep the water and spice ratios consistent to ensure the flavor remains balanced.
Reducing the Recipe for Small Portions
For a smaller batch, use 2 lbs of chicken and one packet of gravy mix. Adjust the soup and water slightly to ensure the chicken remains fully submerged.
Common Troubleshooting
Fixing Watery Gravy
If the sauce is too thin, mix one tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir this into the slow cooker on high for 15 minutes to thicken the sauce.
Fixing Excessively Thick Gravy
Whisk in small amounts of chicken broth or water until the desired consistency is reached. Do this slowly to avoid making the sauce too runny.
Reducing Saltiness in the Sauce
If the gravy is too salty, stir in a small amount of unsalted Greek yogurt or a splash of heavy cream. This helps neutralize the salt without diluting the flavor.
Frequently Asked Questions
Can I use a rotisserie chicken?
Yes, you can use a pre-cooked rotisserie chicken that has been deboned and shredded. Reduce the cooking time by half, as you only need to heat the chicken and thicken the gravy.
Do I need to sear the chicken first?
Searing is not required for this slow cooker method. However, browning the chicken in a pan beforehand can add a deeper caramelized flavor to the final dish.
Can I use a pressure cooker instead?
Yes, you can use a pressure cooker on the manual/high setting for about 15-20 minutes. Be sure to use a thickening agent after the pressure is released, as pressure cookers do not reduce liquids.
What is the best slow cooker size?
A 6-quart slow cooker is ideal for this recipe. It provides enough room for the chicken and sauce to circulate without overflowing the pot.
Print
Slow Cooker Chicken and Gravy
- Total Time: 3 hours 7 minutes
- Yield: 6-8 servings
- Diet: General
Description
Slow Cooker Chicken and Gravy is made with fresh chicken breasts and a gravy mix. Total comfort food! Serve this tasty crockpot chicken and gravy recipe over mashed potatoes or rice for a satisfying meal.
Ingredients
- 2 ½–4 lbs Boneless/Skinless Chicken Breasts
- 2 (.87 oz) packets Chicken Gravy Mix
- 1 ¾ cups Water
- 2 (10.5 oz) cans Cream of Chicken Soup
- 2 teaspoons Garlic Powder
- ¼ cup Flour
- ¼–½ teaspoon Black Pepper
- Frozen Mixed Vegetables
Instructions
- Step: Add the chicken to the slow cooker.
- Step: In a bowl, mix together the remaining ingredients (including flour, if using).
- Step: Pour the mixture over the chicken.
- Step: Place the lid on the slow cooker and cook on High for 3-4 hours, or on Low for 6-8 hours. Stir once halfway through.
- Step: Remove the chicken to a plate and shred it. Then add it back into the crock. You might be able to shred it directly in the crock.
- Step: Serve over mashed potatoes, rice, noodles, or cauliflower rice.
Notes
To save time you can use a rotisserie chicken that has been deboned and shredded. Cook for half the amount of time.
- Prep Time: 7 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 98 mg