Easy Slow Cooked Chicken and Gravy

This is the cozy, gravy-soaked chicken you dream about when you’re stuck in traffic and the group chat is popping off about takeout. We’re talking slow–cooked chicken that pretty much melts into a silky, herby gravy. Not fancy. Just deeply comforting, scoop-it-over-anything kind of good. It’s the kind of dinner that makes your house smell like you’ve had it together all day, even if you put everything in the slow cooker with coffee breath and a toddler on your hip.

My husband is absolutely feral for this one. The first time I made it, he stood over the pot with a spoon like it was soup and I had to physically wedge in with a ladle. Now it’s a Sunday thing. I throw it in before groceries, we come home to the gravy situation of dreams, and the kids fight over the last biscuit like it’s their birthright. It’s become our “everyone had a day” dinner—no speeches, just quiet chewing and a lot of mmm-ing.

Kitchen Talk

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I’ve tried it with both chicken breasts and thighs. Thighs stay juicy like tiny gravy sponges, but breasts work if that’s what you’ve got—just don’t cook them to oblivion. One time I tossed in a handful of sliced mushrooms and a splash of Worcestershire and felt like I had unlocked a secret chef level. Another time I forgot the salt and wondered why it tasted like “meh” until a last-minute pinch woke it right up. If you want a little tang, a spoon of sour cream stirred in at the end makes it extra lush. Oh, and if your slow cooker runs hot, check earlier—ask me about the “shredded sawdust chicken” era. We do not speak of it.

Shopping Tips

– Protein: Boneless, skinless chicken thighs are the juiciest here; breasts work if you prefer lean. Avoid super thin cutlets—they dry out faster.
– Canned Goods: Low-sodium chicken broth or cream of chicken soup keeps the gravy smooth and not too salty. If you use a gravy packet, go easy on extra salt.
– Spices: Poultry seasoning, garlic powder, onion powder, and paprika are the quiet heroes. Give your spices a sniff—if they smell like dust, they’ll taste like dust.
– Dairy: Butter is classic; sour cream or a little cream cheese stirred in at the end makes it velvet-city. Full-fat gives the best texture.
– Fresh Herbs: Parsley or thyme brightens the whole pot. Skip woody stems and go for tender leaves.
– Budget Swaps: Store-brand soup and broth are totally fine. Chicken drumsticks also work—just fish out the bones before serving.

Prep Ahead Ideas

– Mix the gravy base in a jar the night before and pop it in the fridge, so the morning is literally “dump and go.”
– Season the chicken and store it in a covered container. If you’re chopping onions or mushrooms, bag them separately so they don’t perfume your whole fridge.
– In the morning: add chicken + gravy base to the slow cooker. In the evening: thicken if needed, stir in a creamy finisher, and done.
– Pre-make mashed potatoes or rice and reheat with a splash of milk or broth—future you will cheer.

✔Time-Saving Tricks

– Use pre-chopped onions or skip them and lean on onion powder. Truly nobody will know.
– No need to sear the chicken first unless it sparks joy. The slow cooker will do the tenderness thing.
– Keep a little cornstarch or flour slurry ready for last-minute thickening—whisk, pour, whisk, victory.
– Don’t rush the last 15 minutes. Let the sauce settle and thicken with the lid off if it’s looking too loose.

✔Common Mistakes

– Tossing in a salty gravy packet and then salting like a snowstorm—taste first, then adjust.
– Cooking lean chicken too long. If you’re using breasts, check early; overcooked equals stringy.
– Lumpy gravy panic. If it looks clumpy, whisk in a splash of warm broth or milk and let it simmer a few minutes. Magic.
– I once added frozen veggies at the start and they turned into gray mystery bits. Add peas or corn at the end so they stay sweet and bright.

What to Serve It With

– Fluffy mashed potatoes (butter-forward, please)
– Buttered egg noodles with cracked pepper
– Steamed green beans or roasted broccoli
– Buttermilk biscuits to shamelessly mop the plate

✔Tips & Mistakes

– Season in layers: a little in the gravy, a little at the end. It wakes everything up.
– If your slow cooker runs hot, start checking early—every machine has a personality.
– Lid off to thicken, lid on to keep it saucy.
– Add herbs at the end so they taste fresh, not cooked-to-mush.

✔Storage Tips

Leftovers live happily in the fridge for a few days in a lidded container. The gravy thickens overnight—in the best way—so loosen with a splash of broth or milk when reheating. Cold straight from the container over a piece of toast? Been there. Breakfast chicken and gravy is a thing, and I stand by it. Freezes well too; thaw in the fridge and rewarm gently.

✔Variations and Substitutions

– Mushroom moment: add sliced mushrooms and a glug of Worcestershire or soy/tamari near the end.
– Dairy-free: use olive oil or plant butter; skip the creamy add-ins or use a dairy-free cream.
– Gluten-free: thicken with cornstarch or a GF flour blend; check that your broth and soup are GF.
– Lemon-thyme twist: a little lemon zest and fresh thyme brighten the whole pot without making it sour.
– Ranchy: a spoonful of ranch seasoning is wildly good—just watch the salt elsewhere.
– If you’re out of broth, water works with an extra pinch of poultry seasoning and a pat of butter.

Frequently Asked Questions

Easy Slow Cooked Chicken and Gravy

Cozy, tender slow-cooked chicken blanketed in rich, savory gravy. Minimal prep, all-day flavor—perfect over mashed potatoes.

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Prep Time: 10 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 10 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2 lb boneless, skinless chicken breasts
• ▢ 21 oz condensed cream of chicken soup about two 10.5-oz cans
• ▢ 1 cup low-sodium chicken broth
• ▢ 1.6 oz dry chicken gravy mix roughly two packets
• ▢ 1 tbsp unsalted butter
• ▢ 1 tsp onion powder
• ▢ 0.75 tsp garlic powder
• ▢ 0.5 tsp dried thyme
• ▢ 0.5 tsp ground black pepper
• ▢ 2.5 tbsp cornstarch for thickening
• ▢ 3 tbsp water for slurry
• ▢ 0.25 cup sour cream stir in at the end for extra creaminess
• ▢ 1 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Whisk soup, broth, gravy mix, onion powder, garlic powder, thyme, and pepper until smooth.
• Arrange chicken in the slow cooker. Dot the top with butter.
• Pour the gravy mixture over the chicken, coating evenly.
• Cover and cook on Low for 5 hours, until the chicken is very tender.
• Transfer chicken to a plate. Shred or slice, then keep warm.
• Stir cornstarch and water to make a slurry. Whisk into the slow cooker.
• Cover and cook 10–15 minutes, until the gravy thickens. Stir in sour cream.
• Return chicken to the gravy and coat. Garnish with parsley and serve.

Notes

Serve over mashed potatoes, rice, or buttered egg noodles. For a herby twist, add 1 tsp poultry seasoning or a splash of white wine to the sauce. Leftovers reheat well; store up to 3 days in the fridge, or freeze up to 2 months.

This recipe is an original creation inspired by classic Easy Slow Cooked Chicken and Gravy flavors. All ingredient ratios and instructions are independently developed.