Description
This Crockpot Chicken and Gravy recipe offers tender, shredded chicken simmered in a flavorful homemade gravy made with chicken broth, onion soup mix, and cream of chicken soup. Perfectly cooked low and slow, it’s an easy and comforting meal that pairs wonderfully with mashed potatoes, rice, or biscuits. Optional sour cream adds a creamy finish to the savory gravy.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
Gravy
- 2 cups chicken broth
- 1 packet (1 oz) onion soup mix
- 1 can (10.5 oz) cream of chicken soup (or homemade substitute)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp paprika (optional)
Optional
- 1/4 cup sour cream (for creamier gravy)
- Fresh parsley for garnish
Instructions
- Prepare the Crockpot: Lightly grease or spray the inside of your crockpot if desired to prevent sticking.
- Place Chicken: Arrange the boneless, skinless chicken breasts or thighs evenly at the bottom of the crockpot.
- Mix the Gravy: In a bowl, whisk together the chicken broth, onion soup mix, cream of chicken soup, garlic powder, black pepper, and paprika until smooth and combined.
- Pour Over Chicken: Pour the prepared gravy mixture evenly over the chicken in the crockpot ensuring the chicken is well covered.
- Cook: Cover the crockpot with its lid and cook on low heat for 6-7 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred the Chicken: Using two forks, shred the chicken directly in the crockpot by pulling it apart and mixing it thoroughly into the gravy to absorb the flavors.
- Optional Creamy Finish: Stir in 1/4 cup of sour cream into the shredded chicken and gravy mixture for a richer, creamier texture and taste.
- Serve: Spoon the chicken and gravy over mashed potatoes, rice, or biscuits. Garnish with freshly chopped parsley if desired, and enjoy immediately.
Notes
- Substitute cream of chicken soup with a homemade white sauce if preferred to control sodium and additives.
- Chicken thighs provide a moister and richer flavor compared to breasts.
- For a lower-fat option, omit the sour cream or use a light version.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- This recipe freezes well; cool completely before freezing in portions.
- Adjust seasoning to taste before serving if needed.
