SPREAD LOVE

Crockpot Chicken and Gravy

Warm, comforting, and effortlessly delicious, this Crockpot Chicken and Gravy brings back memories of family dinners without the fuss. Tender chicken slow-cooked in savory gravy makes for a perfect weeknight centerpiece or a cozy weekend meal. For a similar slow-cooker crowd-pleaser, you can check out this recipe for slow-cooker garlic Parmesan chicken and potatoes which shares the same easy, hands-off approach.

why make this recipe
If you’re tired of spending hours at the stove and want a comforting dinner that practically makes itself, this recipe is perfect because it transforms a few pantry staples into rich, homestyle comfort. The slow cooker does the work: it keeps the chicken moist while the gravy develops deep flavor, and it frees up your day for work, errands, or time with family. Serve it over mashed potatoes, rice, or biscuits for a full, satisfying meal with minimal cleanup.

Ingredients

chicken breasts or thighs
gravy mix
mashed potatoes, rice, or biscuits for serving

Directions

Place the chicken breasts or thighs in the slow cooker.
Sprinkle the gravy mix over the chicken.
Add water or broth as per packaging instructions.
Cover and cook on low for 4-6 hours or until chicken is tender.
Serve the chicken and gravy over mashed potatoes, rice, or biscuits.

Step-by-Step Guide to Making Crockpot Chicken and Gravy

Choose your chicken and prepare it
- Breasts give you leaner meat and a milder flavor; thighs are more forgiving and stay juicier in long cooking. Trim any excess fat or skin if you prefer a leaner dish, or leave skin on for added richness (the skin will be soft and meld into the gravy). If pieces are very large, you can halve them so they cook evenly.
Select an appropriate gravy mix and liquid
- Use your favorite store-bought gravy mix — poultry or chicken-flavored mixes work best. For a deeper, more complex gravy, substitute part or all of the water with chicken broth or low-sodium stock. If you want a creamier finish, a splash of heavy cream or evaporated milk added near the end will round out the sauce.
Layering the slow cooker
- Place the chicken in a single layer if possible. Sprinkle the dry gravy mix evenly over the pieces to ensure every bite has flavor. Pour the measured water or broth over the mix so it dissolves and begins to create the cooking liquid. For a lightly seasoned option, reduce the gravy mix by a tablespoon and finish with salt and pepper to taste once cooked.
Cooking time and temperature
- Cover and cook on low for 4–6 hours. Cooking time will vary by slow cooker and the thickness of your chicken. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
Finishing touches before serving
- If the gravy seems thin when the chicken is done, remove the chicken and thicken the sauce: whisk 1–2 tablespoons of cornstarch mixed with cold water into the slow cooker and cook on high for 10–15 minutes until glossy and thickened. Return the chicken to the pot to coat it in gravy before serving. Taste and adjust salt and pepper, and stir in chopped fresh herbs (parsley, thyme) if desired.
Serving and presentation
- Spoon the chicken and generous ladles of gravy over a bed of mashed potatoes, steamed rice, or split biscuits. Finish with a sprinkle of chopped parsley or chives for color and a light herb note.

Why the slow cooker method works
Slow, moist heat is ideal for breaking down tougher connective tissues in chicken, especially in thighs, producing a tender, pull-apart texture without overcooking. The gravy mix integrates into the cooking liquid, concentrating flavors over hours and producing a rich sauce without babysitting a pot on the stove. This method also yields leftovers that reheat wonderfully for easy lunches.

Best Way to Store Crockpot Chicken and Gravy

Refrigerate: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freeze: Freeze in freezer-safe containers for up to 3 months at 0°F (-18°C). Leave a little headspace for expansion.
Thawing/reheat: Thaw overnight in the refrigerator or reheat from frozen by thawing in the fridge first. Reheat on the stove over medium-low heat until warmed through (internal temp 165°F / 74°C) or microwave in covered portions, stirring occasionally.

Serving Ideas for Crockpot Chicken and Gravy

Classic comfort: Spoon the chicken and gravy over creamy mashed potatoes and pair with steamed green beans for a timeless plate.
Southern-style: Serve with buttery biscuits split and topped with chicken and gravy for a biscuit-and-gravy twist. Add coleslaw or sautéed collard greens for balance.
Lighter option: Serve over cauliflower mash or a bed of creamy polenta to reduce carbs while keeping comfort flavors.
Weeknight bowls: Layer rice or quinoa, steamed vegetables, and shredded slow-cooker chicken with gravy for hearty grain bowls that stretch leftovers across meals.

tips to make Crockpot Chicken and Gravy

Use boneless, skinless thighs if you want guaranteed moist, forgiving results; breasts work well if you watch the timing.
For a richer sauce, use low-sodium chicken broth instead of water.
Thickening tip: If you want to thicken the gravy quickly, make a slurry of cornstarch and cold water and stir into the hot gravy at the end of cooking; simmer on high for 10–15 minutes until thickened.
Season at the end: Because gravy mixes can be salty, wait until cooking is done to adjust salt; a splash of lemon or a pinch of sugar can balance the flavor if needed.

variations

Herb & garlic variation: Add a teaspoon of garlic powder, 1/2 teaspoon onion powder, and a tablespoon of dried herbs (thyme or rosemary) to the gravy mix before cooking for an aromatic twist.
Creamy mushroom swap: Add 8 oz of sautéed mushrooms and replace half the water with cream or evaporated milk toward the end of cooking for a mushroomy cream gravy reminiscent of restaurant-style chicken and gravy.

FAQs

Q: How long will this hold in the slow cooker on the warm setting?
A: It’s safe to keep the chicken on the warm setting for a short time (1–2 hours) after cooking, but prolonged holding can dry out the meat and negatively affect texture. For longer holding, transfer to a low oven (200°F / 93°C) covered, or refrigerate promptly.

Q: Can I use frozen chicken?
A: While some slow-cooker manufacturers advise against starting with frozen meat (food safety and even cooking concerns), you can use frozen chicken if your slow cooker brings it up to temperature quickly. However, best practice is to thaw in the refrigerator first to ensure even cooking.

Q: Can I add vegetables directly to the slow cooker?
A: Yes—hardier vegetables like carrots, potatoes, and onions can be added and will cook down and flavor the gravy. Root vegetables may need to be cut smaller or added earlier, while quick-cooking vegetables (peas, green beans) should be added in the final 30 minutes.

What to do with leftovers
Leftovers make fantastic sandwiches, pot pies, or casseroles. Shred the chicken and warm the gravy; combine with vegetables and a starch (rice, pasta, or leftover mashed potatoes) to create a new meal. For an easy soup, thin the gravy with chicken stock, add extra vegetables and cooked rice, and heat through.

Troubleshooting common issues

Gravy too thin: Thicken with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and simmer on high for 10–15 minutes.
Chicken dry: Chicken cooked too long or at too high a temperature will dry out. Use thighs for longer cooks or reduce the cook time.
Gravy too salty: Dilute with low-sodium chicken broth or water and add a splash of lemon juice or a teaspoon of sugar to balance flavors.

Nutritional and dietary considerations
This recipe can be easily adapted to dietary needs. Use low-sodium gravy mix and broth for reduced sodium. Substitute gluten-free gravy mix or make a homemade gluten-free roux/gravy if needed. For a dairy-free version, avoid adding cream at the end and use a dairy-free thickener if desired.

Make-ahead and meal prep tips

Assemble ingredients in a resealable bag (chicken + dry gravy mix) and refrigerate up to 24 hours until ready to dump into the slow cooker.
Cook a double batch and freeze portions individually for grab-and-go meals—defrost overnight in the fridge and reheat gently on the stove.

Sustainability & cost-saving tips

Use bone-in thighs on sale to maximize flavor and minimize cost; remove bones after cooking and return meat to the gravy.
Stretch the meal by serving with inexpensive, filling starches like rice or potatoes and bulk up with seasonal vegetables.

Final Thoughts

Conclusion

For a reliable classic that tastes like a hug in a bowl, try this Crockpot Chicken and Gravy recipe and enjoy the hands-off convenience plus homestyle flavor. For another popular slow-cooker recipe you can try tonight, see Crockpot Chicken & Gravy – Plain Chicken for inspiration and variations. If you’re collecting slow-cooker favorites, the site Crock Pot Chicken and Gravy – The Country Cook offers helpful tips and tested methods to expand your comfort-food repertoire.