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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Freezes well for up to 2-3 months.