This crock pot chicken and gravy is the perfect comfort food recipe served over a scoop of buttery mashed potatoes slathered in gravy. Throw it all together, let it simmer, and 4 hours later, you’ll have a steaming hot, tender chicken dinner slathered in hearty gravy.
I serve the chicken and gravy over a heaping scoop of buttery instant pot mashed potatoes with a side of bourbon glazed carrots or Southern-style instant pot green beans. Don’t forget a buttermilk biscuit to soak up that gravy too. YUM!
The smell wafting from the kitchen is enough to make your mouth water!
Equipment Needed: Crock Pot
The Crock Pot is my go-to kitchen appliance when I am in need of some good ol’ comfort food. I am ready for cooler weather and warm meals.
How many Slow Cookers do you have? I have two, but I am definitely considering about getting an additional one. I use ours so much there have been times when I could have used two.
Looking for more crock pot chicken recipes? Check out my crock pot chicken tacos and crock pot chicken stuffing recipe.
Ingredient Highlight for Slow Cooker Chicken: Chicken Breast
This recipe calls for boneless, skinless chicken breasts, and for good reason. Chicken breast is naturally lean, so when it simmers low and slow in the crock pot, it soaks up the savory gravy without becoming overly greasy. The result is juicy, fork-tender meat that shreds beautifully and blends seamlessly into the rich, flavorful sauce. Because chicken breasts don’t add extra fat, the gravy stays smooth and silky instead of separating or turning oily.
This is why you’ll often see chicken breasts used in comfort food crock pot recipes like my Easy Crockpot Chicken and Dumplings with Biscuits and Pineapple Chicken and Rice.
And if you’re a fan of shredded chicken recipes in general, you’ll love how similar this recipe is in texture to my Chicken Taco Soup, where tender chicken breasts also cook low and slow until they practically melt into the broth.
Using Chicken Thighs Instead
If you prefer chicken thighs, you can absolutely substitute them in. Just remember to cut back on the broth slightly, since thighs have more fat and release extra juices during cooking.
This will help keep your gravy from thinning out. Thighs do offer a slightly richer flavor, so if you love that, it’s worth trying.
Leftovers
Remove leftovers from the crock pot and transfer them to an airtight container and refrigerate. Always make it a habit to clean your crock pot immediately after taking care of any leftovers. It will be easier to clean when the crock pot is still warm.
To reheat leftovers transfer the portion into a microwavable safe bowl and heat for 45 seconds then stir. Continue to microwave in 30-second intervals until heated through.
And if you have leftover chicken, you can shred it and use it in my chicken poppy seed casserole!
Make Chicken and Gravy in the Instant Pot
Mary commented that she had success with this recipe in the Instant Pot: (You can also look at the tips in my 3-ingredient instant pot salsa chicken)
“I have made this in our Instant Pot almost weekly! Same amounts, just use the pressure cook method for 12 minutes. Natural release and then open and shred per earlier directions. An absolute family favorite! Made it with Instant Pot mashed potatoes too and green beans. Dinner done in roughly 30 and only 2 pots to throw in the dishwasher“
High vs. Low Instant Pot Setting
I have not tried this recipe on Low. On low chicken takes 5-6 hours to cook and turns out fork-tender. If you try this recipe on low please share your results in the comments.
Here are some of the comments left for cooking this recipe on low:
” Made this for the first time tonight and did it on low instead of high. Cooked three fairly thick chicken breasts on low for 6 hours. Was delicious! And chicken shredded super easy. Did have to do a little corn starch slurry to thicken gravy at the end but it was perfect and delicious.”
– Shandra
“I used frozen chicken breasts and cooked it on low for 6.5 hours. It was great!!! The gravy was good and a good consistency.”
– Julie H.
Let me know in the comments what you ended up doing!
Crock-pot Chicken and Gravy
Crock-pot Chicken and Gravy
Ingredients
- 1.5 pounds skinless boneless chicken breasts
- 2 cups chicken broth
- 2 packages 0.87oz McCormick Chicken Gravy Mix
Instructions
- Place chicken breasts in the slow cooker.
- Mix together the chicken broth and gravy packets. Then pour over the chicken.
- Cover and cook on high for 4 hours.
- Take two forks and pull apart the chicken. The chicken should be fork tender.
- Stir the chicken in the gravy.
- Serve with mashed potatoes and veggies.
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Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 196Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 424mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 36g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.
Felicia says
Making this as we speak! I’m so excited to taste it. Always been a lover of chicken, chicken gravy, and mashed potatoes. I changed up the recipe a smidge I added onion and garlic and some spices. Will let everyone know how it tastes! Thanks for the recipe! ❤️
Tammy says
Super easy and very tasty.
Kristin says
This was amazing!! At first I was skeptical when I saw how few of ingredients, but it was so so good! I did thicken the gravy on the stovetop. I mixed 2Tbsp water to 2Tbsp cornstarch well, and added. Perfect!
Kelsey says
It was reallyyy good. Made it tonight. I did season the chicken first with garlic and onion powder and parsley. I also double the gravy amount because we love gravy lol. But was super good. Will make again☺️
Kelsey says
Oh and I did cook it on low for 6 hours!! Turned out great. Nice and tender!
Anonymous says
Made this for the first time today. I added some seasoning to the chicken. The recipe is super easy and the chicken shredded easily. I will definitely make again!
Kristin says
This was so so good and easy too!
Emily says
This did not work in the instant pot at all. The gravy mix kept burning to the bottom even though I mixed it into the chicken broth. So it wouldn’t cook because the instant pot kept turning itself off. It’s been 50 minutes since I started and the chicken still isn’t cooked because it has to keep re pressurizing
Sheila says
My son absolutely loves this! I am making it again today, but using frozen chicken breast (first time making it with frozen breast, but I am sure it will be just as good) It’s such an easy recipe.
Cheryl Thornton says
This us so easy and so very tasty…i followed the exact recipe as stated and it turned out perfectly….being from central Pennsylvania….a Pennsylvanis Durch comfort food is chicken and gravy over waffles….this worked out great the only thing I did additionally was after shredding the chicken, I added one large jar of hmestyle chicken gravy ….perfect taste and thickness….my new go to recipe..⭐⭐⭐⭐⭐
Trish says
Could this be made by stove or oven if so temp time thank you
K. Taylor says
The chicken broth made the gravy too salty for us. We switched the broth to water and it was perfect for us. A family favorite now!