Crockpot Chicken and Gravy Recipe

4.76 from 29 votes

Crockpot Chicken and Gravy Recipe

This classic southern dish will warm your soul and bring a smile to your face! An easy slow cooker recipe that serves up juicy shredded chicken smothered in a finger-licking gravy - perfect for weeknight dinner!

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Equipment

Crockpot

Ingredients

2½ pounds boneless, skinless chicken breasts thawed if frozen
10.25 ounces cream of chicken soup (1 can)
1.74 ounces chicken gravy mix (2 envelopes)
1 cup low-sodium chicken broth
½ cup sour cream
Kosher salt and freshly ground black pepper to taste
Cooked rice for serving
Chopped fresh parsley for garnish

Instructions

Place the chicken in the slow cooker.
2½ pounds boneless, skinless chicken breasts
In a medium bowl, whisk the soup, gravy mix, and chicken broth together. Pour over the chicken.
10.25 ounces cream of chicken soup, 1.74 ounces chicken gravy mix, 1 cup low-sodium chicken broth
Cover the crockpot and cook on low for 4 hours, or until the internal temperature of the chicken reaches 165°F.
Using two forks, shred the chicken breasts.
Stir in the sour cream until combined, taste, and season with salt and pepper if needed. Serve over cooked rice, and garnish with chopped parsley.
½ cup sour cream, Kosher salt and freshly ground black pepper, Cooked rice, Chopped fresh parsley

Video

Notes

Storage: Store leftover crockpot chicken and gravy in an airtight container in the refrigerator for up to 3 days.

Nutrition