Slow Cooker Chicken and Gravy: Better Than Takeout
Slow Cooker Chicken and Gravy is the ultimate comfort food, ready in just 4 hours. After making this many times, I’ve discovered the secret to tender, juicy chicken every time. The creamy, homemade gravy is irresistible. Keep reading for my tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Honey BBQ Chicken and Rice and Creamy Crack Chicken Pasta.
Why This Slow Cooker Chicken and Gravy: Better Than Takeout Is Pure Comfort
- Tender, juicy chicken that's better than takeout
- Creamy, homemade gravy that's perfect for dipping
- Easy, hands-off cooking in the slow cooker
- Comforting, family-friendly meal
What You'll Need for Slow Cooker Chicken and Gravy: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 packet dry chicken gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
- Optional: Mashed potatoes for serving
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for tender chicken → See on Amazon
- Immersion Blender — Smooth, lump-free gravy in minutes → See on Amazon
How to Make Slow Cooker Chicken and Gravy: Better Than Takeout
- Step 1: Place chicken breasts in the slow cooker.
- Step 2: In a bowl, mix cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Pour over chicken.
- Step 3: Cook on low for 4 hours.
- Step 4: Remove chicken from slow cooker and shred. Stir in dry chicken gravy mix and blend until smooth. Return chicken to slow cooker and let it soak in the gravy for 10 minutes.
Cook's Tips for Perfect Slow Cooker Chicken and Gravy: Better Than Takeout
- : For even more flavor, sear the chicken breasts before adding them to the slow cooker.
- Common mistake and fix: If your gravy is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the gravy. Cook for an additional 10 minutes.
- : For a thicker gravy, cook the chicken on high for 3 hours instead of low for 4 hours.
- : To make this recipe ahead, prepare the chicken and gravy mixture in the slow cooker the night before. Store in the refrigerator and cook as usual the next day.
Storing & Reheating Slow Cooker Chicken and Gravy: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can prepare the chicken and gravy mixture in the slow cooker the night before. Store in the refrigerator and cook as usual the next day.
Freezing Slow Cooker Chicken and Gravy: Better Than Takeout
Freeze cooked chicken and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the gravy mixture.
- Best substitution: Instead of cream of chicken soup, you can use 1 cup of Greek yogurt mixed with 1 tablespoon of chicken bouillon.
- Make-ahead: Prepare the chicken and gravy mixture in the slow cooker the night before. Store in the refrigerator and cook as usual the next day.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your chicken is still tough, it may not have cooked long enough. Cook for an additional 30 minutes to 1 hour.
Want to level up this recipe?
Meat Thermometer — Ensure chicken is cooked to a safe temperature → Check price on Amazon
Slow Cooker Chicken and Gravy: Better Than Takeout
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 packet dry chicken gravy mix
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Optional Toppings
- Fresh parsley for garnish
- Mashed potatoes for serving
Instructions
- Step 1: Place chicken breasts in the slow cooker.
- Step 2: In a bowl, mix cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Pour over chicken.
- Step 3: Cook on low for 4 hours.
- Step 4: Remove chicken from slow cooker and shred. Stir in dry chicken gravy mix and blend until smooth. Return chicken to slow cooker and let it soak in the gravy for 10 minutes.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the gravy mixture.
- Best substitution: Instead of cream of chicken soup, you can use 1 cup of Greek yogurt mixed with 1 tablespoon of chicken bouillon.
- Make-ahead: Prepare the chicken and gravy mixture in the slow cooker the night before. Store in the refrigerator and cook as usual the next day.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your chicken is still tough, it may not have cooked long enough. Cook for an additional 30 minutes to 1 hour.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooked chicken and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: You can prepare the chicken and gravy mixture in the slow cooker the night before. Store in the refrigerator and cook as usual the next day.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 12g
- Carbs: 15g
- Fiber: 1g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Slow Cooker Chicken and Gravy: Better Than Takeout FAQs
Yes, you can prepare the chicken and gravy mixture in the slow cooker the night before. Store in the refrigerator and cook as usual the next day.
If your chicken is still tough, it may not have cooked long enough. Cook for an additional 30 minutes to 1 hour.
Yes, you can make this recipe in the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural release.
This recipe pairs well with mashed potatoes, steamed vegetables, and a side of dinner rolls.
Yes, you can freeze cooked chicken and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
A Warm Final Note
I can’t wait for you to try Slow Cooker Chicken and Gravy: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
