Crockpot Chicken and Gravy
This Crockpot Chicken and Gravy recipe delivers tender, juicy chicken smothered in a rich, savory gravy with minimal effort. It's the ultimate set-it-and-forget-it meal, perfect for busy weeknights and cozy fall dinners.
Equipment
- Crockpot (slow cooker)
- Small bowl
- Whisk
- Two forks
- Measuring cups
- Measuring spoons
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup chicken broth
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Sprinkle the dry onion soup mix over the chicken.
- Pour the cream of chicken soup and chicken broth over the onion soup mix.
- Sprinkle with black pepper.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it with two forks. Set aside.
- In a small bowl, whisk together the cornstarch and cold water until smooth. This is your slurry!
- Pour the cornstarch slurry into the crockpot with the remaining liquid.
- Cover and cook on high for 15-20 minutes, or until the gravy has thickened, stirring occasionally.
- Return the shredded chicken to the crockpot and stir to combine with the gravy.
- Serve hot over mashed potatoes, rice, noodles, or biscuits.
Notes
Make sure you're not overcooking the chicken. Use a meat thermometer to check for doneness – it should reach 165°F (74°C). For a creamier gravy, stir in a dollop of sour cream or cream cheese at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.