The Best Homemade Crockpot Chicken and Gravy

If there is one sound I love hearing at the end of a long, chaotic day, it is my kids walking into the kitchen, taking a deep breath, and asking, “Is it chicken and gravy night?” There is just something incredibly nostalgic and comforting about walking into a house that smells like a slow-cooked, savory dinner. Seeing the slow cooker sitting on the counter instantly lowers my stress levels because I know dinnertime is already handled.

For years, I relied on those little red and white cans of condensed soup to make my slow cooker meals. They were convenient, sure, but they always left that slightly metallic, overly processed aftertaste. Then, my good friend Kerri shared this recipe with me, and it completely changed my weeknight dinner game. This Crockpot Chicken and Gravy delivers the most mouthwatering, fork-tender chicken drenched in a rich, velvety gravy, and the best part? It is made entirely from scratch using simple pantry staples.

You get all the old-fashioned, stick-to-your-ribs comfort of a Sunday dinner, but it takes less than ten minutes of prep on a busy Tuesday morning. Trust me, once you try this homemade version, you will never go back to the canned soup shortcut again.

What Is Crockpot Chicken and Gravy?

At its core, Crockpot Chicken and Gravy is the ultimate “dump-and-go” slow cooker comfort food. It consists of boneless, skinless chicken breasts (or thighs, if you prefer!) that are slow-cooked for hours until they are so tender they practically shred themselves. But the real star of the show here is the gravy.

Instead of relying on store-bought canned cream of chicken or mushroom soup, this recipe creates its own luscious, creamy gravy right in the crockpot as the chicken cooks. We achieve this magic using a clever combination of dry whole milk powder, cornstarch, chicken bouillon, and a blend of savory dried herbs like thyme and basil. When you mix these dry ingredients with water and pour them over the chicken, the slow, steady heat of the crockpot works its magic.

As the chicken releases its natural juices, it mingles with the seasoned milk and bouillon mixture, slowly thickening into a deeply flavorful, savory sauce. It is a hearty, wholesome meal that feels incredibly decadent but is actually made with ingredients you probably already have sitting in your pantry right now.

How to Make Crockpot Chicken and Gravy

Quick Overview

Making this dish is an absolute breeze. You will start by placing your chicken into a lightly greased slow cooker. Then, in a separate bowl, you will whisk together your dry gravy ingredients and spices. The most important step is slowly whisking in your water to form a smooth paste before adding the rest of the liquid. Pour that glorious mixture over your chicken, cover, and let your crockpot do all the heavy lifting for the next few hours.

Ingredients

Here is what you will need to grab from your kitchen to make this comfort food classic:

• Chicken: 1.5 lbs of boneless, skinless chicken breasts or thighs. If your chicken breasts are massive, cut them in half so they cook evenly!
• Low-Sodium Chicken Gravy Packets: You will need 2 packets (about 0.87 oz each). I highly recommend low-sodium so you can control the saltiness.
• Dry Whole Milk Powder: 1/4 cup. This is the secret ingredient! It replaces the canned soup and gives the gravy a rich, creamy texture. Look for it in the baking aisle or near the canned milks. Make sure it is whole milk powder, not skim!
• Cornstarch: 2 tablespoons to help thicken the gravy to that perfect consistency.
• Chicken Bouillon: 1.5 tablespoons of instant granules. If you have Better Than Bouillon, use that for an even richer flavor.
• Seasonings: 3/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon dried basil, and 1/4 teaspoon dried thyme.
• Water: 2 cups of cold or room temperature water.

Step-by-Step Instructions

Step 1: Prep the Crockpot and Chicken

Start by lightly coating the inside of a 6-quart (or larger) crockpot insert with non-stick cooking spray. This makes cleanup so much easier later. Place your boneless, skinless chicken breasts right into the bottom of the slow cooker in a single layer if possible.

Step 2: Whisk the Dry Ingredients

In a medium-sized mixing bowl, combine all of your dry ingredients. Add the chicken gravy packets, dry whole milk powder, cornstarch, chicken bouillon granules, garlic powder, onion powder, black pepper, dried basil, and dried thyme. Give it a quick whisk so the spices are evenly distributed.

Step 3: Create the Gravy Paste

This is the secret to a perfectly smooth, lump-free gravy! Slowly pour just a little bit of the water into the dry ingredients while stirring continuously. You want to form a thick paste first. Once the paste is smooth, continue stirring while you slowly whisk in the remaining water until everything is fully combined.

Step 4: Pour and Cook

Pour your smooth gravy mixture directly over the chicken in the crockpot. Place the lid securely on top. Cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours. You will know it is done when the chicken is cooked all the way through and falls apart easily when poked with a fork.

Step 5: Shred and Thicken

Once the cooking time is up, use two forks to shred the chicken right in the crockpot. You can leave it in larger chunks or shred it finely, depending on what your family likes. Do not panic if the gravy looks a little thin at first! Once you shred the chicken and stir it all together, the starches activate and it thickens up beautifully.

What to Serve It With

The beauty of Crockpot Chicken and Gravy is that it pairs with almost anything that can soak up that incredible sauce. In our house, classic creamy mashed potatoes are usually the number one request. However, it is equally delicious ladled generously over a big bowl of buttered egg noodles or fluffy white rice.

To round out the meal, I always like to add something green. Sautéed green beans, sweet peas, or roasted broccoli are fantastic options because the gravy tastes amazing on them, too. If you want to go full comfort-food mode, bake up some fluffy buttermilk biscuits to mop up your plate. And here is a fun tip: my kids absolutely love eating this chicken scooped up with buttery Ritz crackers for a fun, crunchy contrast!

Top Tips for Perfecting Your Crockpot Chicken and Gravy

Watch the Salt: Between the store-bought gravy packets and the chicken bouillon, the sodium can creep up quickly. That is exactly why I strongly suggest using low-sodium gravy packets. Wait to add any extra salt until the very end after you have tasted it!

Do Not Skip the Paste Step: I know it is tempting to just dump the dry ingredients and water straight into the crockpot, but taking two minutes to whisk the dry ingredients with a splash of water to form a paste is crucial. It prevents the cornstarch and milk powder from clumping, ensuring a silky-smooth gravy.

Halve Large Chicken Breasts: If you bought those massive, thick chicken breasts from the grocery store, slice them in half horizontally before putting them in the crockpot. This helps them cook more evenly and allows the savory gravy flavors to penetrate deeper into the meat.

Want Extra Gravy? If your family loves to drown their mashed potatoes in sauce, feel free to double the gravy mixture! Just double the dry ingredients and the water, and proceed with the recipe as written.

Storing and Reheating Tips

If you are lucky enough to have leftovers, this chicken and gravy stores beautifully and honestly tastes even better the next day once the flavors have had more time to meld together.

To Store: Allow the chicken and gravy to cool down to room temperature. Transfer the leftovers into an airtight container and store them in the refrigerator for up to 4 days.

To Reheat: You can easily reheat individual portions in the microwave in short 30-second bursts, stirring in between so the chicken heats evenly. If you are reheating a larger amount, I prefer to pop it into a skillet on the stove over medium-low heat. The gravy will thicken up quite a bit in the fridge, so just add a splash of chicken broth or water to thin it back out to your desired consistency while it warms up.

Frequently Asked Questions

Final Thoughts

There is a reason this Crockpot Chicken and Gravy has been a beloved staple in my family for years. It is the perfect intersection of minimal effort and maximum flavor. When life gets chaotic, having a reliable, from-scratch recipe that you know your whole family will devour is worth its weight in gold.

Whether you serve it over a mountain of buttery mashed potatoes or scoop it up with crackers, I hope this recipe brings as much comfort and joy to your dinner table as it does to ours. Give it a try this week, and do not forget to let me know how much you loved it in the comments below! Happy slow cooking, friends!

Crockpot Chicken and Gravy

Skip the canned soup - this easy Crockpot Chicken and Gravy recipe is made from scratch! It’s easy, flavorful, and the gravy thickens into a rich sauce that’s perfect over mashed potatoes or rice.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 packets low-sodium chicken gravy 0.87 oz each
• 0.25 cup dry whole milk powder
• 2 tablespoons cornstarch
• 1.5 tablespoons instant chicken bouillon granules
• 0.75 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon freshly cracked black pepper I like to add more to taste when serving
• 0.25 teaspoon dried basil
• 0.25 teaspoon dried thyme
• 2 cups water

Instructions

 

Preparation Steps

• Lightly coat the inside of a 6+ quart crockpot insert with non-stick spray. Place the chicken breasts in the crockpot.
• In a medium sized bowl, whisk to combine the dry ingredients: chicken gravy packets, dry whole milk powder, cornstarch, chicken bouillon granules, garlic powder, onion powder, pepper, basil and thyme.
• Slowly pour in the water, while stirring the whole time, until a paste forms. Then continue stirring while you slowly whisk in the rest of the water. This will keep lumps from forming and make a smooth gravy!
• Pour mixture over the chicken. Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
• Shred chicken with two forks, leaving it in larger pieces or smaller pieces depending on your preference. Serve over rice, mashed potatoes, or egg noodles. My kids also love it with ritz crackers!