Slow Cooker Chicken and Gravy is your new go-to for an incredibly comforting and effortlessly delicious meal. This recipe transforms simple pantry staples into tender chicken bathed in a rich, savory gravy, perfect for busy weeknights.
Key Ingredients for Slow Cooker Chicken and Gravy
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 packet (about 1 ounce) dry onion soup mix
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup chicken broth
- 1/4 cup butter, cut into pieces
- For the Gravy (optional, if you want a thicker gravy):
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
How to Make Slow Cooker Chicken and Gravy
This Slow Cooker Chicken and Gravy is a triumph of minimal effort and maximum flavor, promising a tender, succulent chicken dish swimming in a luscious, savory gravy. Its simplicity is unmatched, making it perfect for even the most novice cooks. The prep time is a mere 10 minutes, as the magic happens overnight in your slow cooker.
Step-by-Step Instructions
- Prepare the Slow Cooker: Lightly grease your slow cooker insert to prevent sticking. This step is crucial for easy cleanup.
- Layer the Chicken: Place the boneless, skinless chicken thighs or breasts in the bottom of the slow cooker. If using chicken breasts, you might want to trim any excess fat.
- Add the Dry Mix: Evenly sprinkle the entire packet of dry onion soup mix over the chicken. This will provide a delicious savory base for the gravy and add a wonderful depth of flavor.
- Introduce the Cream of Chicken Soup: Pour the can of condensed cream of chicken soup directly over the chicken and onion soup mix. Do not dilute the soup; its condensed nature is what thickens the gravy beautifully.
- Pour in the Broth: Add the chicken broth to the slow cooker. This liquid will help to create steam and keep the chicken moist as it cooks, while also forming the foundation of your gravy.
- Dot with Butter: Scatter the pieces of butter over the top of the chicken and soup mixture. The butter will melt as it cooks, adding a rich creaminess to the gravy.
- Cook on Low: Cover the slow cooker and cook on the low setting for 6-8 hours, or on the high setting for 3-4 hours. The chicken should be completely tender and easily shreddable or sliceable. The exact cooking time will depend on your slow cooker model and the size of the chicken pieces.
- Shred or Slice the Chicken: Once the chicken is cooked through and tender, remove it from the slow cooker. You can either shred it using two forks or slice it into desired pieces.
- Thicken the Gravy (Optional): If you prefer a thicker gravy, you can proceed with this step. In a small bowl, whisk together the 2 tablespoons of all-purpose flour and 2 tablespoons of cold water until smooth. This creates a slurry.
- Incorporate the Slurry: Turn the slow cooker to the high setting (if it wasn’t already) and allow it to heat up for about 10-15 minutes. Pour the flour slurry into the slow cooker, stirring gently to incorporate it into the existing liquid. Continue to cook, uncovered, for an additional 15-30 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally.
- Serve: Return the shredded or sliced chicken to the thickened gravy in the slow cooker and stir to coat. Serve hot over mashed potatoes, rice, biscuits, or noodles.
Why You’ll Love This Slow Cooker Chicken and Gravy
You’ll absolutely adore this Slow Cooker Chicken and Gravy for its incredible tenderness and the velvety, savory gravy that coats every bite. It’s a meal that feels deeply comforting, reminiscent of Grandma’s cooking, but is astonishingly simple to prepare. Unlike complex dishes that require constant attention, this slow cooker wonder practically makes itself, freeing up your time significantly. The secret to its irresistible flavor lies in the magical combination of onion soup mix and cream of chicken soup, creating a rich base that’s far more flavorful than a basic pan-fried chicken.
Moreover, making this dish at home is incredibly budget-friendly, saving you money compared to dining out or buying pre-made meals. It’s a weeknight hero that feeds a family without breaking the bank, proving that delicious and hearty meals don’t have to be expensive. Imagine serving this over a bed of fluffy mashed potatoes, topped with a sprinkle of fresh parsley – pure comfort on a plate! If you’re looking for another fuss-free slow cooker option, you might also enjoy our Slow Cooker Pot Roast for a similar level of ease and incredible flavor. Don’t wait – gather your ingredients and let your slow cooker do the work for a truly delightful meal!
Storing and Reheating Tips
Storing Leftovers:
Once cooled, store any leftover Slow Cooker Chicken and Gravy in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Ensure the container is completely sealed to prevent any odors from being absorbed by the chicken and gravy.
Reheating:
On the Stovetop: The best way to reheat is on the stovetop. Gently heat the chicken and gravy in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if the gravy has thickened too much.
In the Microwave: Alternatively, you can reheat individual portions in the microwave. Place the chicken and gravy in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until hot. Be careful not to overheat, as this can dry out the chicken.
Freezing:
Yes, this Slow Cooker Chicken and Gravy freezes beautifully!
- Option 1 (Combined): Allow the cooked chicken and gravy to cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible before sealing. It can be frozen for up to 2-3 months.
- Option 2 (Separate): For more flexibility, you can freeze the shredded chicken separately from the gravy. Once cooled, place the chicken in freezer bags and the gravy in separate freezer containers. This allows you to reheat just the chicken or just the gravy as needed.
- To Thaw and Reheat from Frozen: Thaw overnight in the refrigerator before reheating using the stovetop or microwave methods described above. If reheating directly from frozen, it will take longer, and you may need to add a bit more liquid to achieve the desired consistency.
Final Thoughts
This Slow Cooker Chicken and Gravy recipe is the definition of effortless comfort food. Give it a try for a supremely satisfying meal that requires minimal effort. Your taste buds and your busy schedule will thank you!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Slow Cooker Chicken and Gravy
Ingredients
Equipment
Method
- Lightly grease your slow cooker insert to prevent sticking. This step is crucial for easy cleanup.
- Place the boneless, skinless chicken thighs or breasts in the bottom of the slow cooker. If using chicken breasts, you might want to trim any excess fat.1.5 pounds boneless, skinless chicken thighs or breasts
- Evenly sprinkle the entire packet of dry onion soup mix over the chicken. This will provide a delicious savory base for the gravy and add a wonderful depth of flavor.1 packet dry onion soup mix, 1.5 pounds boneless, skinless chicken thighs or breasts
- Pour the can of condensed cream of chicken soup directly over the chicken and onion soup mix. Do not dilute the soup; its condensed nature is what thickens the gravy beautifully.1 can condensed cream of chicken soup, 1 packet dry onion soup mix, 1.5 pounds boneless, skinless chicken thighs or breasts
- Add the chicken broth to the slow cooker. This liquid will help to create steam and keep the chicken moist as it cooks, while also forming the foundation of your gravy.1 cup chicken broth, 1 can condensed cream of chicken soup, 1 packet dry onion soup mix, 1.5 pounds boneless, skinless chicken thighs or breasts
- Scatter the pieces of butter over the top of the chicken and soup mixture. The butter will melt as it cooks, adding a rich creaminess to the gravy.1/4 cup butter, 1 cup chicken broth, 1 can condensed cream of chicken soup, 1 packet dry onion soup mix, 1.5 pounds boneless, skinless chicken thighs or breasts
- Cover the slow cooker and cook on the low setting for 6-8 hours, or on the high setting for 3-4 hours. The chicken should be completely tender and easily shreddable or sliceable. The exact cooking time will depend on your slow cooker model and the size of the chicken pieces.
- Once the chicken is cooked through and tender, remove it from the slow cooker. You can either shred it using two forks or slice it into desired pieces.
- If you prefer a thicker gravy, you can proceed with this step. In a small bowl, whisk together the 2 tablespoons of all-purpose flour and 2 tablespoons of cold water until smooth. This creates a slurry.2 tablespoons all-purpose flour, 2 tablespoons cold water
- Turn the slow cooker to the high setting (if it wasn’t already) and allow it to heat up for about 10-15 minutes. Pour the flour slurry into the slow cooker, stirring gently to incorporate it into the existing liquid. Continue to cook, uncovered, for an additional 15-30 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally.2 tablespoons all-purpose flour, 2 tablespoons cold water
- Return the shredded or sliced chicken to the thickened gravy in the slow cooker and stir to coat. Serve hot over mashed potatoes, rice, biscuits, or noodles.