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Slow Cooker Chicken and Gravy

Slow Cooker Chicken and Gravy with tender shredded chicken simmered in a creamy homemade gravy. Set-it-and-forget-it cooking makes a thick, spoonable sauce that’s great over mashed potatoes, rice, egg noodles, or biscuits.
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Prep Time 15 minutes
Cook Time 4 hours 50 minutes
Total Time 5 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and creamy gravy
  • 2 lb boneless, skinless chicken breasts or thighs
  • 2 packets chicken gravy mix
  • 1 can (10.5 oz) cream of chicken soup
  • 1.5 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • fresh parsley, chopped
For serving
  • mashed potatoes
  • rice
  • egg noodles
  • biscuits

Equipment

  • 1 slow cooker

Method
 

Make the gravy and cook
  1. Place the chicken into the slow cooker.
  2. In a bowl, whisk together the gravy mix, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, and black pepper.
  3. Pour the mixture over the chicken to coat as evenly as possible.
  4. Dot the top with the unsalted butter.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easy to shred.
Shred, thicken, and finish
  1. Remove the chicken and shred it using two forks.
  2. Return the shredded chicken to the slow cooker.
  3. Stir in the sour cream until smooth and creamy.
  4. Cook for another 10 minutes on LOW to fully warm through and thicken the gravy, stirring once if needed.
  5. Garnish with fresh parsley and serve over your choice of mashed potatoes, rice, egg noodles, or warm biscuits.

Notes

For the creamiest texture, stir the sour cream in at the end after shredding, so it doesn’t break during long cooking. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently on the stove or in the microwave. Freeze the chicken and gravy mixture without the sour cream for up to 2 months, then thaw and stir in sour cream after reheating. For a lighter option, use low-fat sour cream while keeping the gravy mix and broth the same.