Crockpot Chicken and Gravy (Easy Slow Cooker Recipe)
Few dinners feel like more of a win on a busy weeknight than tender chicken swimming in a rich, creamy gravy. This Crockpot Chicken and Gravy recipe sets chicken breasts, sautéed onion, and a simple gravy base to cook low and slow, then finishes with heavy cream and black pepper for a Southern-style sawmill gravy flavor. It delivers all the comfort of a from-scratch Southern chicken dinner while the slow cooker does almost all of the work. Prep takes just a few minutes on the stovetop, then the crockpot handles the rest, so dinner is ready with barely any cleanup.
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This recipe leans on a few shortcuts, canned cream of chicken soup, and a packet of chicken gravy mix, to build a gravy base that’s ready to go with almost no measuring or whisking. Low-sodium chicken broth thins it to the right consistency, and a quick stovetop sauté of butter and onion adds a layer of flavor the canned base can’t provide on its own.
The chicken breasts cook directly in that gravy base for three hours on LOW, which is enough time for them to turn fork-tender without drying out. Once they’re done, shredding the chicken with two forks lets it soak up even more of the gravy before serving.
A finishing splash of heavy cream and a generous amount of black pepper give the dish its classic sawmill gravy character, the peppery, creamy flavor and appearance associated with Southern-style gravy.
Why Crockpot Chicken and Gravy is the perfect weeknight dinner
Winner, winner, chicken dinner! Everyone will feel like they’ve won the grand prize when you serve this hearty, comforting dish. It has all the taste of a classic Southern-style chicken dinner with almost none of the work.
By preparing Chicken and Gravy in the Crockpot, you take the stress out of cooking while still getting tender chicken in a creamy, flavorful gravy. It fits perfectly into today’s busy schedules, and when dinner tastes this good, it ain’t cheating!
Ingredients and their roles in this dish
For this slow cooker chicken and gravy recipe, you’ll need:
- White onion, medium-diced – adds subtle sweetness and helps flavor the gravy as it cooks down.
- Unsalted butter – helps soften the diced onions without burning and gives the gravy body and richness without adding salt.
- Cream of chicken soup, canned – the main thickener and base for the gravy. Provides a wonderful creaminess and a good amount of chicken flavor.
- Chicken gravy mix – Boosts the chicken flavor without adding more liquid.
- Low-sodium chicken broth – thins out the gravy so it doesn’t get too thick while contributing additional flavor.
- Chicken breasts, skinless, boneless – the main protein of the dish. Chicken breasts are mild in flavor, so they can easily absorb the gravy’s flavor.
- Heavy cream – smooths out the gravy and helps bring everything together with a touch of creaminess right before serving.
- Ground black pepper – brings a subtle warmth and gives the dish that typical Sawmill Chicken Gravy taste and appearance.
- Parsley, minced – adds freshness and a dash of color to an otherwise drab-looking recipe.
How to make Crockpot Chicken and Gravy
To prepare Chicken and Gravy in the Crockpot:
- Place a large skillet over medium heat.
- Add the unsalted butter to the skillet. When the butter stops foaming, add the diced white onions. Stir gently until the onions are translucent, about three to four minutes. Remove the skillet from the heat and set it aside.
- In a 6-quart slow cooker, stir together the can of cream of chicken soup, the chicken gravy mix, and the low-sodium chicken broth.
- Trim the chicken breasts of any excess fat or skin, then add them to the slow cooker. Scrape the sautéed onions and butter onto the chicken.
- Cover the slow cooker and cook on LOW for three hours. After three hours, you can serve or switch to the KEEP WARM setting.
- Just before serving, use two forks to shred the chicken. Add the heavy cream and black pepper and stir. Taste for seasoning and add more salt or black pepper, if needed.
- Serve and garnish with the minced parsley.
What to serve this with
You can serve Crockpot Chicken and Gravy over mashed potatoes or rice as a main dish, but for a complete dinner, you’ll need a few great sides and starters. Below are a few you may want to try.
Outback Steakhouse Steamed Green Beans – This super simple recipe produces tender-crisp green beans loaded with flavor and takes only minutes to prepare. The secret is a dash of Maggi seasoning for intense umami and a little brown sugar to balance the dish.
Air Fryer Corn Ribs – Corn pairs well with this Chicken and Gravy Crockpot recipe, but you really need something with a bit of crunch, like these Corn Ribs. This easy recipe simplifies everything by using the air fryer, but it still delivers the same great taste as the deep-fried version. Don’t forget to make the incredible rich butter-garlic dipping sauce, too.
Texas Roadhouse Deviled Eggs – Chicken or the egg: which came first? In this case, the tasty Texas Roadhouse Deviled Eggs! This recipe takes traditional Deviled Eggs up a notch by adding homemade sweet-and-savory bacon bits on top.
Storing and reheating instructions
This Chicken and Gravy Crockpot recipe makes enough for a large family, but if you don’t eat it all, don’t worry. Slow Cooker Chicken and Gravy is easy to store and reheat.
Refrigerator Storage: Let the Chicken and Gravy cool to room temperature; spreading it out in a large baking dish will help it cool faster. Cover with plastic wrap and keep chilled for up to three days.
Freezer Storage: Transfer any extras to a freezer-safe container and freeze for up to a month. If you plan to freeze the Chicken and Gravy, do not add heavy cream, as it can separate after thawing. Instead, add the heavy cream after reheating. Thaw in the fridge before reheating.
Reheating Instructions: Warm the leftovers in an uncovered saucepan over low heat. If the gravy looks a little thick, add some chicken broth or milk. Stir frequently until the chicken is hot, about 10 minutes.
Favorite slow cooker dinner recipes
- Crockpot Chicken Tacos
- Crockpot Chili
- Crockpot Creamy Chicken with Black Beans
- Crockpot Mississippi Meatballs
- Crockpot White Chicken Chili
Check out more of my easy chicken dinner recipes and the best slow cooker recipes right here on CopyKat!
Plus you’ll get great new recipes from us every week!
Crockpot Chicken and Gravy (Slow Cooker)
Ingredients
- 1 large white onion chopped
- 2 tablespoons butter
- 1 can cream of chicken soup (10 1/2 ounces)
- 2 packets chicken gravy mix
- 1 cup low-sodium chicken broth
- ½ teaspoon ground Pepper
- 3 to 4 skinless boneless chicken breasts
- 1/2 cup heavy cream
- 1/2 teaspoon ground black pepper
- 2 teaspoons fresh minced parsley
- cooked white rice for serving
Instructions
- In a large skillet over medium heat, melt the butter and sauté the onions until translucent.
- In a 6-quart slow cooker, whisk together canned soup, gravy mix, and chicken broth. Add chicken and cooked onions. Cover and cook on Low for 3 hours.
- Add heavy cream and stir. Before serving, season with 1/2 teaspoon ground black pepper. Add additional salt if desired. Shred chicken before serving.
- Serve over cooked white rice, and garnish with fresh parsley.
Notes
- Don’t skip trimming the chicken breasts before they go into the crockpot. Excess fat and skin will render in the gravy over three hours and can leave it greasy.
- Shred the chicken right in the slow cooker rather than on a cutting board. The shredded pieces soak up more of the gravy while it’s still warm.
- Taste before adding extra salt. Between the canned soup, gravy mix, and broth, this recipe is often seasoned enough on its own
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