Easy Crockpot Chicken and Gravy is the perfect comfort food made simple. Tender chicken cooked slowly in a rich, creamy gravy that’s full of flavor without any fuss. This dish combines juicy, melt-in-your-mouth chicken with a smooth, savory sauce that’s both hearty and satisfying.
I love making this recipe on busy days because everything goes into the crockpot and does its thing while I can focus on other things. The smell fills the house and suddenly dinner feels like a warm hug. I usually use simple ingredients that I already have at home, and it’s so nice to come back to a meal that’s ready and waiting.
One of my favorite ways to enjoy this dish is by spooning it over mashed potatoes or rice, soaking up all that delicious gravy. It’s also wonderful with some steamed veggies on the side to add a little color and freshness to the plate. It’s the kind of meal that brings everyone around the table, perfect for sharing stories and laughter after a long day.
Key Ingredients & Substitutions
Chicken breasts: I prefer boneless and skinless for easy shredding and quick cooking. You can also use thighs for juicier, more flavorful meat.
Chicken broth: A key base for the gravy’s rich flavor. Use low-sodium broth if you want better control over salt.
Dry onion soup mix: This brings savory depth and seasoning without extra effort. If you don’t have it, try a mix of dried onion flakes, beef bouillon, and herbs.
Thyme: Fresh thyme adds brightness, but dried thyme works well too. If unavailable, rosemary or sage are nice alternatives.
Cornstarch: A simple thickener for the gravy. If you prefer, you can use flour or arrowroot powder instead. Just mix with cold water first.
How Do I Make the Gravy Thick and Flavorful Without Extra Steps?
Making gravy in the crockpot can be tricky because it’s mostly liquid after cooking. Here’s how I get a smooth, thick gravy easily:
- Carefully remove the chicken before thickening the sauce, so gravy thickens without overcooking the meat.
- Whisk cornstarch with cold water to avoid lumps, then stir it into the hot crockpot liquid.
- Cook on high for 15-20 minutes to allow the gravy to thicken properly.
- Taste and adjust seasoning at the end because the thickening can mellow out flavors.
This method keeps the chicken moist and gives you a rich, silky gravy perfect for spooning over mashed potatoes.
Equipment You’ll Need
- Crockpot/slow cooker – it makes cooking hands-off and keeps the chicken tender all day.
- Mixing bowl – for combining broth, spices, and soup mix easily before adding to the crockpot.
- Whisk – helps blend cornstarch with water smoothly without lumps for thick gravy.
- Measuring spoons – to get your spices and cornstarch just right for the best flavor and texture.
- Serving spoon – good for scooping the chicken and gravy onto plates or over mashed potatoes.
Flavor Variations & Add-Ins
- Use boneless chicken thighs instead of breasts for juicier, more flavorful meat especially if you like darker chicken.
- Add sliced mushrooms to the crockpot for an earthy touch that pairs well with the gravy.
- Mix in a splash of white wine before cooking to add depth and a slight tang to the sauce.
- Stir in fresh chopped parsley or rosemary at the end for a bright, fresh herb flavor.
How to Make Easy Crockpot Chicken and Gravy
Ingredients You’ll Need:
For the Chicken and Gravy:
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 packet (1 oz) dry onion soup mix
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme sprigs)
- 2 tablespoons cornstarch
- 2 tablespoons water
For Serving (optional):
- Mashed potatoes
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. Then, you’ll cook the chicken on low for 6-7 hours or on high for 3-4 hours in the crockpot. After cooking, thickening the gravy takes about 15-20 minutes. It’s a simple, mostly hands-off meal!
Step-by-Step Instructions:
1. Prepare the Chicken and Broth Mix:
Place the chicken breasts in the bottom of your slow cooker. In a bowl, mix together the chicken broth, dry onion soup mix, garlic powder, black pepper, and dried thyme. Pour this flavorful mixture over the chicken.
2. Cook the Chicken:
Cover your crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked through.
3. Make the Gravy:
Carefully remove the cooked chicken breasts and place them on a warm plate. In a small bowl, whisk the cornstarch and water together until smooth. Pour this mixture into the crockpot and stir it into the cooking liquid.
4. Thicken the Gravy:
Cover and let the gravy cook on high for another 15-20 minutes, stirring occasionally, until it thickens nicely. Taste and adjust seasoning if needed.
5. Serve:
Return the chicken to the crockpot or plate it, then spoon the thickened gravy over the top. Garnish with fresh thyme sprigs if you like. Serve hot over creamy mashed potatoes or your favorite sides. Enjoy your comforting, easy meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts before adding them to the crockpot. Cooking frozen chicken can lead to uneven cooking and may increase the risk of foodborne illness.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ingredients and place them in the crockpot insert the night before. Cover and refrigerate, then cook as directed the next day. Just add the cornstarch slurry at the end when you’re ready to thicken the gravy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Substitute the Onion Soup Mix?
If you don’t have dry onion soup mix, use a blend of dried onions, garlic powder, beef or chicken bouillon, and your favorite herbs to mimic the flavor. Adjust seasonings to taste for best results.
