Slow Cooked Chicken and Gravy

Slow cooked chicken and gravy made with cream of chicken soup, gravy mix, and tender chicken breasts—easy comfort food at its best.

this Recipe

The first time I made this slow cooked chicken and gravy, I had zero expectations. Honestly, I was just tired. Like bone-deep, I-don’t-even-want-to-think-about-chopping-an-onion kind of tired. You ever have one of those weeks? The kind where cereal for dinner doesn’t even feel low-effort anymore—it feels fancy?

Anyway, I’d just gotten back from a grocery run where I barely remembered what I went in for. I came home with chicken breasts, some gravy mix packets, and that always-reliable can of cream of chicken soup. Not glamorous. Not inspired. But sometimes? That’s where the magic sneaks in.

I dumped everything into the slow cooker, barely measuring, barely caring. Set it and walked away. And when I came back a few hours later—whew. The smell was like a hug. And the taste? Way more than the sum of its parts. It reminded me of something my grandma used to make—though I’m 99% sure she never used a slow cooker. Still, it hit that nostalgic spot. And now? It’s one of those recipes I come back to when I need dinner to just take care of me for once.

Why You’ll Love This Slow Cooked Chicken and Gravy Recipe?

This isn’t a “wow your guests” kind of recipe. It’s a “wow, I didn’t know I needed this” kind of recipe. It’s low-stress, no-fuss, and weirdly emotional in the way it makes you feel like everything might be okay—at least for the duration of dinner.

The chicken turns out so tender you can shred it with a spoon. The gravy is thick and savory and somehow tastes like it came from someone’s Sunday roast. And maybe that’s the thing—it’s got that feels-homemade-but-you-barely-did-anything energy. I’ve served it over mashed potatoes, buttery rice, and even leftover stuffing once (not even joking). It works every time.

Plus, let’s not pretend that hearing your kid say, “Can we have that chicken and gravy stuff again?” doesn’t feel like winning the week.

Ingredient Notes:

Let’s be honest—sometimes you look at a recipe and immediately peace out when it says something like “bone-in, skin-on, heritage breed something.” This is not one of those recipes. Here’s the rundown:

• Boneless, skinless chicken breasts: Or thighs. Or a mix. I use whatever’s on sale or already defrosted.

• Cream of chicken soup: The canned classic. Is it a little 90s? Sure. But it never lets me down.

• Chicken gravy mix: Two packets. Not fancy. Very flavorful.

• Water: To help everything melt together. Plus, it makes the gravy stretch a little.

• Garlic powder & onion powder: Just enough to make it feel like you cooked something.

• Salt & pepper: Add it to taste. I usually eyeball it and adjust later.

• Optional veggies: Frozen peas, green beans, or even chopped mushrooms if you want to jazz it up. I usually forget and throw in something random halfway through.

How To Make Slow Cooked Chicken and Gravy?

This might be the least stressful recipe I’ve ever made. I’ve thrown it together in pajama pants. I’ve made it on a Tuesday morning while yelling at the dog to stop eating crayons. You don’t need precision here—you just need a slow cooker and 10 minutes of not being interrupted.

Step 1: Grab your slow cooker. Add the cream of chicken soup, 2 cups of water, gravy mix packets, garlic powder, onion powder, and a little salt and pepper. Stir it until it looks kind of smooth. Doesn’t need to be perfect. Good enough is the vibe.

Step 2: Add the chicken. Just lay the pieces in and flip them around a little so they’re coated in the sauce. You don’t have to drown them, just get ’em cozy in the gravy.

Step 3: Cover and cook. Low for 8 hours or high for 4, depending on what your day looks like. I’ve done both. Neither failed me.

Step 4 (if you remember): If you’re adding veggies, toss them in during the last hour. Not earlier, unless mushy peas are your thing.

Step 5: Shred the chicken with a couple forks or leave it in chunks if you’re feeling lazy (which I often am). Spoon that rich, dreamy gravy all over something carb-y and warm. Then eat it on the couch while watching reruns of a show you’ve already seen. Total bliss.

Storage Options:

You’ll want leftovers. I’m not saying you will have them, because this stuff disappears fast, but if you do? Keep them in the fridge in a sealed container. They’re good for about 4 days, though they rarely last that long at my place.

Reheat with a splash of water or broth if the gravy’s gotten too thick. Also: 10/10 recommend turning it into a next-day open-faced sandwich. Or mix it with rice for a kind of lazy risotto that’s weirdly delicious.

You can freeze it too. Shred the chicken, portion it out, and you’ve got yourself a make-ahead comfort meal that’ll feel like a tiny gift from past you.

Variations and Substitutions:

This isn’t one of those recipes that punishes you for going off-script. It’s flexible. It adapts. It forgives.

• Use chicken thighs instead of breasts: Juicier, richer, and honestly my preference if I have them.

• Add a little sour cream or cream cheese at the end: For that extra creamy tang. It’s indulgent in the best way.

• Toss in herbs like thyme or parsley: Gives it a little lift if you want to feel fancier than you are.

• Try cream of mushroom or celery soup: Totally changes the flavor profile—but still solid.

• Skip the veggies or throw in something weird like spinach: I’ve done both. Neither was a disaster.

What to Serve with Slow Cooked Chicken and Gravy?

Look, this slow cooked chicken and gravy was made to be spooned over something. It’s not a standalone situation.

• Mashed potatoes: Obviously.

• White rice: Soaks it all up perfectly.

• Egg noodles: A little more rustic, and totally hits the spot.

• Toasted bread or biscuits: For that true Southern-style plate-licking experience.

• Stuffing: Don’t knock it. I once made this post-Thanksgiving and it was chef’s kiss.

Frequently Asked Questions:

Can I start with frozen chicken?
Yup. I’ve done it more than once. Just cook it a little longer, especially if they’re thick or stuck together.

Is it too salty with the gravy and soup combined?
Honestly? It depends. I think it’s fine, but if you’re sensitive, start with low-sodium soup or just one gravy packet. You can always add more.

Can I make it in advance?
You should. It’s one of those dishes that tastes even better the next day. Like a good stew or chili—something about the flavors settling in.

This slow cooked chicken and gravy isn’t trying to be fancy. It’s trying to make your life easier. It’s the kind of meal that says, “Hey, you’ve done enough today—sit down and eat.”

So if you try it, let me know what you paired it with or how you made it your own. Did your kid love it? Did your partner think you’d cooked all day? I want to hear it all.

Keep the Flavor Coming – Try These:

Creamy Crack Chicken Noodle Soup

Easy to Make Delmonico Potatoes – The Perfect Side Dish

Pumpkin Butterscotch Bread Recipe

Slow Cooked Chicken and Gravy

Prep Time 15 minutes mins

Tender chicken breasts slow cooked in a savory blend of gravy mix, cream of chicken soup, and aromatic seasonings. A comforting, fuss-free dish perfect for family dinners or weeknight meals.

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6 Servings

Ingredients

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• 6 boneless skinless chicken breasts
• 1 10.5-ounce can cream of chicken soup
• 2 cups water
• 2 packets chicken gravy mix
• 1¼ teaspoons onion powder
• 1½ teaspoons garlic powder
• Salt and pepper to taste
• 1 to 2 cups fresh or frozen vegetables optional

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Instructions

 

Prepare the sauce

1. In the bowl of a slow cooker, combine the cream of chicken soup, water, chicken gravy mix packets, onion powder, garlic powder, salt, and pepper. Whisk thoroughly until the mixture is well blended and smooth.

Add the chicken

1. Place the chicken breasts into the slow cooker, ensuring each piece is fully coated in the sauce mixture. Gently stir or turn the chicken as needed to evenly distribute the seasoning.

Cook on low or high setting

1. Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours, depending on your preferred timing. The chicken should become tender and easy to shred or cut with a fork.

Optional: Add vegetables

1. If desired, stir in the fresh or frozen vegetables during the final hour of cooking. Ensure the vegetables are fully submerged in the sauce for even cooking.

Serve and enjoy

1. Once the chicken is fully cooked and the gravy has thickened, serve warm. This dish pairs well with mashed potatoes, rice, pasta, or crusty bread.

Notes

To prepare this dish gluten-free, substitute the regular chicken gravy mix with a certified gluten-free gravy mix, and ensure the cream of chicken soup is labeled gluten-free as well. Many conventional cream soups contain wheat-based thickeners, so double-check labels or opt for a homemade gluten-free version if necessary. All other ingredients, including the spices and vegetables, are typically gluten-free, but it is advisable to confirm package labels when in doubt.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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