Description
This Easy Crock Pot Chicken and Gravy Recipe delivers tender, shredded chicken in a creamy, flavorful gravy made effortlessly in your slow cooker. Perfect for a comforting weeknight dinner, the recipe combines savory chicken gravy mix, ranch seasoning, and cream of chicken soup to create a rich sauce that’s perfect over mashed potatoes, rice, or egg noodles.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
Gravy Mixture
- 1 packet (1 ounce) chicken gravy mix
- 1 packet (1 ounce) ranch seasoning mix
- 1 can (10.5 ounces) cream of chicken soup
- ¾ cup low-sodium chicken broth or water
- ½ teaspoon black pepper
Optional Thickening
- 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker: Lightly grease the bottom of your slow cooker to prevent sticking. Place the boneless, skinless chicken breasts or thighs evenly in the slow cooker.
- Mix the Gravy: In a medium bowl, whisk together the chicken gravy mix, ranch seasoning mix, cream of chicken soup, chicken broth (or water), and black pepper until smooth and well combined.
- Combine and Cook: Pour the gravy mixture evenly over the chicken in the slow cooker. Cover with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easily shredded with a fork.
- Shred the Chicken: Once cooked, use two forks directly in the slow cooker to shred the chicken into bite-sized pieces. Stir the shredded chicken into the gravy to evenly coat.
- Thicken the Gravy (Optional): If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon water in a small bowl until smooth. Stir this mixture into the gravy in the slow cooker and cook on high for an additional 15 minutes to thicken.
- Serve and Garnish: Serve the chicken and gravy hot over mashed potatoes, rice, or egg noodles. Garnish with chopped parsley if desired to add a fresh touch.
Notes
- For extra flavor, add sautéed mushrooms into the slow cooker before cooking or stir in a splash of cream at the end for richness.
- This recipe freezes well—make sure to cool completely before storing in an airtight container for up to 3 months.
