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Slow Cooker Creamy Chicken & Gravy

Slow Cooker Creamy Chicken & Gravy

Your new weeknight hero, a fuss-free way to create a comforting, rich, and incredibly delicious meal with minimal effort. This recipe is perfect for busy families or anyone craving a hearty, homemade dish that tastes like it simmered all day.
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Prep Time 15 minutes
Cook Time 4 hours
Thickening Time 20 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs If using breasts, you can trim any excess fat.
  • 1 (10.5 oz) can condensed cream of chicken soup, undiluted
  • 1 (10.5 oz) can condensed cream of mushroom soup, undiluted
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1/4 cup finely chopped yellow onion optional, but recommended for added flavor
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)
  • 2 tablespoons water for cornstarch slurry
  • Fresh parsley, chopped for garnish, optional
Cooked noodles, mashed potatoes, or rice

Equipment

  • Slow Cooker
  • Medium Bowl
  • Cutting Board
  • Forks
  • Saucepan

Method
 

  1. Lightly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
  2. Place the boneless, skinless chicken breasts or thighs into the bottom of the slow cooker.
    2 lbs boneless, skinless chicken breasts or thighs
  3. In a medium bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, sour cream, chopped yellow onion (if using), garlic powder, onion powder, and black pepper.
    1 (10.5 oz) can condensed cream of chicken soup, undiluted, 1 (10.5 oz) can condensed cream of mushroom soup, undiluted, 1 cup chicken broth, 1/2 cup sour cream, 1/4 cup finely chopped yellow onion, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
  4. Pour the creamy soup mixture evenly over the chicken pieces in the slow cooker. Ensure the chicken is mostly submerged.
  5. Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces.
    2 lbs boneless, skinless chicken breasts or thighs
  7. Return the shredded chicken to the slow cooker with the creamy sauce. Stir in the cornstarch slurry.
    1 tablespoon cornstarch, 2 tablespoons water
  8. Cover the slow cooker again and cook on high for another 20-30 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
  9. Ladle the Slow Cooker Creamy Chicken & Gravy over your favorite serving base, such as hot cooked noodles, fluffy mashed potatoes, or steamed rice. Garnish with fresh chopped parsley, if desired.
    Fresh parsley, chopped

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage up to 2-3 months. Reheat on stovetop or microwave.