Chicken and Gravy

Creamy Chicken and Gravy is easily made in the slow cooker, and it makes for an easy and delicious weeknight dinner! Serve it over buttery mashed potatoes or rice, and add a simple vegetable side for a complete meal.

Overhead image of Shredded chicken in a creamy sauce cooking in a black slow cooker.

I rely on the slow cooker on our busiest nights, and this chicken and gravy recipe is a great option when I know I’ll be rushing to get dinner on the table. Easy ingredients like canned cream soup and fresh chicken combine for a hearty and satisfying meal.

Why You’ll Love This Chicken and Gravy Recipe

Quick to Prep: Because we use store-bought gravy mix and soup, the prep time for this chicken and gravy recipe is cut down to 10 minutes.
Slow Cook and Done: I love making good use of my slow cooker – just a few minutes of active time are all you need to put in, and then the slow cooker does the rest of the work. You can see more slow cooker recipes here.
Flavorful: Juicy and tender chicken is mixed in a rich, creamy gravy that goes well with a variety of vegetable sides or fresh bread.

The ingredients for chicken and gravy are shown portioned out: chicken breasts, parsley, cream of chicken soup, pepper, salt, garlic powder, water, chicken broth, chicken gravy mix.

What You’ll Need

Chicken Breasts: For this recipe, I use boneless, skinless chicken breasts.
Salt and Pepper
Garlic Powder: Or you could use minced fresh garlic.
Chicken Broth: I prefer to include low-sodium chicken broth but any kind of chicken broth will work.
Water: To help create the gravy.
Chicken Gravy Mix: These are dry packets of gravy mix that will be added to the broth.
Cream of Chicken Soup: Use your favorite brand of canned soup.
Fresh Parsley: To garnish.

Chicken gravy served over a bed of rice in a blue bowl.

How to Make Chicken and Gravy

It will take 10 minutes or less to prep for this savory chicken and gravy ready for dinner! Follow along below as I guide you through it. Check the recipe card further down the page for detailed ingredients and instructions.

Two seasoned chicken breasts rest in an oval serving dish.

Chicken broth and cream of chicken soup are placed in a slow cooker.

Season. Sprinkle both sides of the chicken breast with salt, black pepper, and garlic powder.
Mix broth and soup. Add the broth and cream soup to the cooker.

Chicken is added to a slow cooker for chicken and gravy.

Two forks work to shred chicken in a white bowl.

Combine. Add the rest of the ingredients to the slow cooker.
Blend. Whisk together chicken broth, water, gravy mix, and chicken soup.
Add chicken. Place the chicken in the slow cooker.
Cook. Close the lid and cook on low until the chicken is tender.
Shred. With forks, shred the chicken then return it to the slow cooker.
Serve! Serve chicken and gravy hot over rice or mashed potatoes and garnish with parsley.

Chicken and gravy cooking in a slow cooker.

Tips for Success

Check the temperature of the chicken. To ensure that the chicken has cooked to the proper temperature, a meat thermometer is your best friend. Chicken is safely cooked when it reaches 165°F on an instant-read thermometer.
Cook on the stovetop. Don’t have a slow cooker? You can also cook chicken and gravy on the stove. Season the chicken according to the recipe directions, then, in a large skillet, combine the rest of the ingredients. Heat the gravy mixture until it starts to bubble, then add the chicken, making sure it’s covered by the gravy. Cover the pot and cook the chicken over medium heat for about 12-15 minutes. Use the meat thermometer to check that the chicken is fully cooked.
Add wine. You can add a little white wine to the gravy mixture for a bit more depth of flavor. Try ¼ cup of dry white wine whisked in when you make the gravy.
Make it with turkey. To make turkey and gravy, simply substitute turkey for the chicken. You can use the chicken broth or substitute it for turkey broth if you like a lot of turkey flavor (keep the chicken soup the same).

Spoon stirring through creamy sauce and shredded chicken.

Serving Suggestions

Chicken and gravy is a simple, comforting main dish that is perfect with a pile of my Classic Creamy Mashed Potatoes recipe or Garlic Butter Parmesan Rice. Make a side of these Easy Oven Roasted Potatoes or Garlic Honey Roasted Sweet Potatoes. Also, slices of this No Knead Dutch Oven Bread are perfect for soaking up leftover gravy. Balance the richness of this dish with a crunchy serving of Asian Cabbage Slaw or a juicy Avocado Tomato Salad.

Close-up image of chicken and gravy served over rice on a dinner plate.

Proper Storage

Fridge – Place cooled leftovers in an airtight container and store them in the fridge for up to 3 days.
To Reheat – Chicken and gravy can be reheated in a microwave-safe bowl, covered, in the microwave for 1-minute increments until heated through. Or, place it in a pot over low heat on the stove and heat it, stirring it until hot.

More Easy Chicken Dinners

by Katerina | FesuvLuscious Chicken and Gravy is easily made in the slow cooker and is a quick and creamy weeknight dinner! Serve it over buttery mashed potatoes and add a simple vegetable side for a complete meal. Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 servings

Ingredients

1 pound boneless, skinless chicken breasts
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 cups low-sodium chicken broth
1 cup water
2 packets chicken gravy mix,, up to 2 ounces, total
2 cups cream of chicken soup
chopped fresh parsley

Instructions

Season. Sprinkle each chicken breast with kosher salt, black pepper, and garlic powder. Ensure that both sides are evenly seasoned.
Combine. In a slow cooker, whisk together low-sodium chicken broth, water, gravy mix, and chicken soup.
Cook. Place the seasoned chicken breasts into the slow cooker. Close the lid and cook on low for 4-6 hours or until the chicken is tender and cooked through.
Shred. Once cooked, use a fork to shred the chicken and then mix it back in with the gravy.
Finish. Serve the chicken and gravy over mashed potatoes or rice, and top with freshly chopped parsley.

Equipment

6-quart Slow Cooker
Shredding Claws

Notes

Use a meat thermometer to check the chicken’s internal temperature, which should be 165°F for safe consumption.
If you don’t have a slow cooker, you can prepare chicken and gravy on the stovetop. Season the chicken, brown it, then cook it in a large skillet with the gravy mixture, covering and simmering for 12 to 15 minutes or until fully cooked. Shred the chicken, mix it back into the gravy, and serve.
Store any leftover chicken and gravy in the fridge in an airtight container for up to 3 days.
For reheating, microwave it in increments of 1 minute or warm it on the stovetop over low heat.

Nutrition

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.