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Crockpot Chicken and Gravy

Crockpot Chicken and Gravy

This Crockpot Chicken and Gravy recipe is a game-changer for busy weeknights, delivering tender, flavorful chicken and a rich, homemade gravy with minimal effort.
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Prep Time 15 minutes
Cook Time 8 minutes
Gravy Thickening Time 30 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or breasts, though thighs are more forgiving)
  • 1 packet dry onion soup mix (1 ounce)
  • 1 can condensed cream of chicken soup (10.5 ounces) (or cream of mushroom for a slight variation)
  • 1/2 cup water
  • 1/4 cup butter cut into slices
  • 1 tablespoon cornstarch (optional, for a thicker gravy)
  • 2 tablespoons cold water (optional, if using cornstarch)
  • salt and freshly ground black pepper to taste
  • fresh parsley chopped, for garnish (optional)

Equipment

  • Slow Cooker
  • Small Bowl

Method
 

  1. Lightly grease the inside of your slow cooker insert with cooking spray or a little butter to prevent sticking.
  2. Place the boneless, skinless chicken thighs (or breasts) in a single layer at the bottom of the slow cooker. Season the chicken lightly with salt and pepper.
    2 pounds boneless, skinless chicken thighs, salt
  3. Sprinkle the entire packet of dry onion soup mix evenly over the chicken.
    1 packet dry onion soup mix
  4. Pour the condensed cream of chicken soup over the chicken and onion soup mix. Spread it out to cover as much of the chicken as possible.
    1 can condensed cream of chicken soup
  5. Add the 1/2 cup of water to the slow cooker.
    1/2 cup water
  6. Distribute the sliced butter evenly over the top of the ingredients.
    1/4 cup butter
  7. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The chicken should be very tender and easily shreddable with a fork.
  8. Once the chicken is cooked through and tender, carefully remove it from the slow cooker and place it on a plate or cutting board. If you prefer a thicker gravy, in a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this slurry into the liquid remaining in the slow cooker.
    1 tablespoon cornstarch, 2 tablespoons cold water
  9. Stir the cornstarch mixture into the liquid in the slow cooker. Cover and cook on HIGH for an additional 15-30 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally. If you prefer a thinner gravy, you can skip the cornstarch step and proceed directly to shredding the chicken.
  10. While the gravy is thickening (or if you skipped that step), use two forks to shred the cooked chicken directly in the slow cooker insert or on your plate.
  11. Return the shredded chicken to the slow cooker and stir it into the warm gravy to coat. Taste and adjust seasoning with salt and pepper as needed.
    salt
  12. Serve the Crockpot Chicken and Gravy hot over your favorite accompaniments, such as fluffy mashed potatoes, steamed rice, egg noodles, or biscuits. Garnish with fresh chopped parsley if desired.
    fresh parsley

Notes

Storing: Refrigerate for up to 3-4 days in an airtight container. Freeze for up to 2-3 months in freezer-safe containers. Reheating: Stovetop over low heat, stirring occasionally, or microwave individual servings until warm. Add a splash of broth or water if gravy is too thick.