Slow Cooker Chicken Gravy That Feels Like Home

Nothing quite stirs the soul like the scent of homemade chicken gravy bubbling away in the slow cooker. It’s one of those recipes that brings you back—maybe to Grandma’s kitchen, with a threadbare apron tied around your waist and Sunday supper just hours away. This chicken gravy crockpot recipe is hearty, humble, and filled with the kind of warmth that can’t be bottled.

Why This Recipe Works

• Set it and forget it – Thanks to the slow cooker, you can toss everything in and go about your day while your kitchen fills with the smell of home.
• Rich, layered flavor – The chicken simmers low and slow with herbs, garlic, and broth, creating a deeply savory base that thickens into luscious gravy.
• Tender, fall-apart chicken – Slow cooking makes the chicken melt-in-your-mouth tender, perfect over mashed potatoes, biscuits, or rice.
• Simple ingredients, pantry staples – No fancy ingredients here—just good, honest food that’s easy to throw together.
• Family favorite – Whether it’s a weeknight meal or part of a big Sunday spread, this dish is a tried-and-true classic that pleases every age at the table.

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 cups chicken broth
• 1 (10.5 oz) can cream of chicken soup
• 1 (1 oz) packet chicken gravy mix
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp salt (optional, to taste)
• 2 tbsp cornstarch
• 2 tbsp cold water

Equipment Needed

• 6-quart slow cooker
• Measuring cups and spoons
• Small bowl (for cornstarch slurry)
• Whisk or fork
• Ladle
• Shredding forks or tongs

Instructions

Step 1: Layer the Love

Place the chicken breasts at the bottom of your slow cooker. This is your foundation—your canvas, if you will. Make sure they’re in a single layer so everything cooks evenly. There’s no need to sear or pre-cook; the slow cooker’s got this.

Now, in a medium bowl, whisk together the chicken broth, cream of chicken soup, chicken gravy mix, onion powder, garlic powder, thyme, black pepper, and salt. Pour that savory mixture right over the chicken. It should be just enough to cover them without drowning the pot.

Step 2: Let the Crockpot Work Its Magic

Cover the slow cooker and set it on low for 6–7 hours, or high for 3–4 hours. This isn’t a race—it’s a slow walk through comfort food lane.

As the hours pass, the chicken will become unbelievably tender, absorbing all the flavorful broth and seasonings. There’s something comforting about knowing dinner is gently bubbling away while you tend the garden, fold laundry, or just sip coffee on the porch.

Tip #1: Try not to lift the lid during cooking. Each peek adds about 20 minutes to the total time and lets precious heat escape.

Step 3: Shred and Stir

Once the chicken is fall-apart tender (a gentle nudge with a fork should do it), use two forks or tongs to shred it right in the crockpot. No need to remove it—it’s all going to soak up the gravy beautifully.

Now stir everything together so the chicken is evenly coated with that rich, golden sauce. At this point, it’ll look and smell like the kind of dish your grandma would’ve served in a chipped but beloved ceramic bowl.

Step 4: Thicken It Up

In a small bowl, mix the cornstarch with cold water to form a smooth slurry. Pour this into the slow cooker and stir it into the chicken and gravy.

Cover again and cook on high for 15–20 minutes, just long enough to let the sauce thicken into true gravy territory. It should coat the back of a spoon without running like soup.

Tip #2: If you want a smoother texture, you can remove a cup of the sauce before adding the chicken back in and blend it. But most of the time, the rustic texture is part of the charm.

Step 5: Taste and Serve

Give the gravy a final taste. Depending on your broth and gravy mix, you might want to add a pinch more salt or pepper. Serve the chicken gravy over fluffy mashed potatoes, warm buttermilk biscuits, or buttery egg noodles.

Tip #3: Garnish with a little chopped fresh parsley or thyme for color and a subtle fresh note. It’s not just pretty—it brightens the whole plate.

Tips and Tricks

Use Dark Meat for a Richer Flavor

While this recipe calls for chicken breasts, you can easily swap in boneless skinless thighs for a more robust, richer flavor. Thighs hold up beautifully to long cooking and stay incredibly moist.

No Cream of Chicken? No Problem

If you prefer to skip canned soup, you can make your own quick version with butter, flour, chicken broth, and milk. It adds a little extra work, but the payoff is worth it for a homemade touch.

Low Sodium Adjustments

Use low-sodium chicken broth and skip the added salt if you’re watching your sodium intake. The gravy mix and canned soup already bring plenty of seasoning to the party.

Gravy Too Thin?

If the gravy isn’t thickening up quite to your liking, you can add an extra teaspoon of cornstarch mixed with cold water. But give it time—crockpot sauces often continue to thicken as they rest.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the gravy.

Recipe Variations

• Herb & Garlic Chicken Gravy: Add 1/2 tsp rosemary and 2 cloves of minced garlic to the mix for a fragrant twist.
• Creamy Mushroom Chicken Gravy: Stir in 1 cup of sliced mushrooms at the start for a heartier version with an earthy bite.
• Southern Biscuit Gravy Style: Skip the shredded chicken and let the gravy stay smooth, then serve it ladled over warm biscuits for a breakfast-style dish.
• Veggie Boosted: Add diced carrots and peas in the last hour of cooking for a chicken pot pie feel—just without the crust.
• Spicy Farmhouse Kick: Add a dash of cayenne pepper or a few dashes of hot sauce for a subtle spicy undertone that warms the belly.

Frequently Asked Questions

Can I use frozen chicken in this crockpot recipe?
Yes, you can place frozen chicken directly into the slow cooker, though you’ll need to extend the cooking time. Use low for 7–8 hours, and always make sure the internal temperature of the chicken reaches 165°F. For food safety, avoid using frozen chicken if your slow cooker takes a long time to heat up.

What sides go best with chicken gravy?
Mashed potatoes are the classic pairing, soaking up every bit of that rich, savory sauce. But it’s also wonderful over rice, egg noodles, or cornbread. A side of steamed green beans or roasted carrots rounds out the plate beautifully.

Can I double this recipe?
Absolutely. Just make sure your slow cooker is large enough to handle it—at least 7–8 quarts for a double batch. The cooking time may increase slightly, so check for doneness after the standard time and continue cooking as needed.

Is this dish freezer-friendly?
Yes, it freezes very well. Cool completely, then store in freezer-safe containers or bags. Thaw overnight in the fridge and reheat on the stove with a little added broth to loosen up the gravy.

Can I use bone-in chicken pieces?
You can, though you’ll need to remove the bones and skin before shredding. The flavor will be fantastic, but the extra step may not be ideal for busy weeknights.

Summary

This slow cooker chicken gravy is a warm hug on a plate, perfect for those nights when only comfort food will do. With just a few pantry staples and a little time, you can create a hearty, wholesome dish that feels like it’s been passed down through generations.

Slow Cooker Chicken Gravy That Feels Like Home

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

300

kcal

Ingredients

• 2 lbs boneless skinless chicken breasts

• 2 cups chicken broth

• 1 (10.5 oz) can cream of chicken soup

• 1 (1 oz) packet chicken gravy mix

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp dried thyme

• 1/2 tsp black pepper

• 1/4 tsp salt

• 2 tbsp cornstarch

• 2 tbsp cold water

Directions

• Place chicken in the bottom of the slow cooker.
• In a bowl, whisk together broth, soup, gravy mix, onion powder, garlic powder, thyme, pepper, and salt. Pour over chicken.
• Cover and cook on low for 6–7 hours or high for 3–4 hours.
• Shred chicken in the crockpot using forks. Stir to coat.
• Mix cornstarch and water in a bowl. Stir into the crockpot.
• Cover and cook on high for 15–20 more minutes, until gravy thickens.
• Taste, adjust seasoning, and serve over mashed potatoes, rice, or biscuits.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.