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This Crockpot chicken and gravy recipe has a rich gravy and fall-apart tender chicken! It’s simple to make, so cozy, and a tasty alternative to using cream of chicken soup.

You may also like my Instant Pot Chicken and Gravy recipe or my Skillet Chicken and Gravy.

Crockpot chicken and gravy over mashed potatoes in two bowls

Why you’ll love it

While there’s nothing wrong with using canned soups, this easy Crockpot chicken and gravy is made without condensed soup. It’s still super simple and has only pantry ingredients but feels like it’s got a little love put into it! If you’re really craving that cream of chicken soup taste, try my 3-Ingredient Shredded Chicken and Gravy instead.

The best part of this slow cooker chicken recipe probably is the easy prep. You can get this recipe going in about 5 minutes, and there’s no need to mess up any other pans. Just dump it in the Crockpot and go on with your day! A couple of tried and true shortcuts, and a cozy chicken dinner is done.

What you’ll need

  • Chicken breasts – we’re using boneless, skinless
  • Chicken broth – for the base of the gravy
  • Ranch seasoning – my go-to is Hidden Valley for that zesty ranch taste and herby buttermilk flavor with zero effort on your part
  • Garlic powder and pepper – pantry staples to infuse more savory flavor
  • Cornstarch – to thicken up the gravy
  • Chicken gravy mix – pick up a packet of your favorite brand

Pro tips

  • The gravy mix and ranch seasoning both have salt, so use low-sodium chicken broth if you’re concerned about the salt content.
  • Packets of ranch seasoning and gravy mix can vary in size depending on brand, but the ones I used were each around 1 ounce.
Crockpot chicken and gravy (in the slow cooker)

How to make Crockpot chicken and gravy

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Add the chicken broth, ranch seasoning, garlic powder, and pepper to your slow cooker, and stir until smooth. Put the chicken in, and spoon the sauce over. Cook on high for 2.5-3 hours or low for 6-8 hours.
  • Take the chicken out of the Crockpot and cut it up. Meanwhile, add in the cornstarch slurry and gravy mix.
  • Return the cut-up chicken in, and let it cook for a few more minutes while the sauce thickens.

Substitutions and variations

  • Chicken breasts can dry out, so I recommend that if you’re cooking it on low for the higher end of the 6-8 hours range, you switch to chicken thighs. They’re way more forgiving and stay tender. 
  • Want to make your own ranch seasoning mix? Try this Homemade Ranch Seasoning.
  • The gravy isn’t meant to be super thick in this recipe. I like the gravy as-is, but if you really need it to be thicker, try reducing it in a saucepan on the stove or adding a little more cornstarch.
sliced chicken breasts on a plate

What’s the best length of time to cook it?

  • For the photos, I used three very large chicken breasts, and I could still slice them after cooking them for about 3 hours. I tested this recipe a second time using five smaller ones, and they easily shredded with two forks after 2.5 hours. Depending on how hot your slow cooker runs and the size of your chicken breasts, you can adjust the cooking time accordingly.

What to serve with Crockpot chicken and gravy

Leftovers and storage

  • Leftover chicken and gravy will keep in the fridge for 3-4 days in a covered container.
  • Reheat in a saucepan over a low heat until warmed through, or you can microwave in small increments.
  • This recipe will be ok to freeze for up to 3 months. The texture may change and the chicken might dry out a little, but it’ll taste good.
close-up of slow cooker chicken and gravy over mashed potatoes

Hope you’ll love this easy slow cooker chicken and gravy recipe! Questions? Did you make this recipe? Let me know in the comments below. You can also tag me #saltandlavender on Instagram.

close-up of slow cooker chicken and gravy over mashed potatoes
5 from 5 votes

Crockpot Chicken and Gravy

This Crockpot chicken and gravy recipe has a rich gravy and fall-apart tender chicken! It's simple to make, so cozy, and a tasty alternative to using cream of chicken soup.
Prep: 5 minutes
Cook: 3 hours 15 minutes
Total: 3 hours 20 minutes
Servings: 4


  • 2 pounds chicken breasts boneless skinless
  • 1.5 cups chicken broth
  • 1 packet ranch seasoning mix (I used Hidden Valley)
  • 1/4 teaspoon garlic powder
  • Pepper to taste
  • 1 tablespoon cornstarch + 1 tablespoon cold water
  • 1 packet chicken gravy mix


  • Add the chicken broth, ranch seasoning mix, garlic powder, and pepper to your slow cooker. Whisk until the powders have dissolved.
  • Add the chicken and ensure it's mostly submerged (spoon some liquid over top if it's not). Cook on high for 2.5-3 hours or on low for 6-8 hours.
  • Take the chicken out of the Crockpot. Mix the cornstarch and water together in a small bowl. Pour it into your slow cooker, along with the chicken gravy mix. Make sure the heat is set on "high", and whisk until the gravy mix has dissolved. Meanwhile, shred/cut the chicken up, and then add it back into the Crockpot. Cook with the lid on for a few more minutes until the gravy has thickened up a bit.
  • Serve immediately. It's delicious with mashed (or baked) potatoes, pasta, or rice.


  • 4 medium-to-large chicken breasts total about 2 pounds. Anything in that ballpark works.
  • Use low-sodium chicken broth if you’re concerned about salt. Keep in mind ranch and gravy mixes both contain salt as well.
  • I recommend cooking the chicken on high for about 2.5-3 hours so it doesn’t dry out. The higher end of the 6-8 hours on low range will likely lead to dried out chicken. You could try subbing chicken thighs if you need to have it cook for the full 8 hours (like if you’re at work).
  • Here’s the Instant Pot version of this recipe.
  • This is the 7-quart Crockpot I used to make this recipe.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 311kcal, Carbohydrates: 10g, Protein: 50g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 145mg, Sodium: 1501mg, Potassium: 910mg, Sugar: 1g, Vitamin A: 68IU, Vitamin C: 9mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 5 stars
    I really love almost every recipe I’ve made from this site, but I think this one’s a new favorite! Super easy, comforting, and delicious. Served it alongside some mashed potatoes. Well done, and thanks for posting!

  2. Hello, I have a question for you. So I made chicken breast in the crockpot and today and I have some leftover chicken. Can I use my leftovers for this recipe and how should I prepare them the same in this recipe

    1. Hi! I wouldn’t slow cook the chicken again as it’ll end up super dry and overcooked if you cook it for hours again. I’d just use it in any number of recipes that use leftover cooked chicken… like this one pot chicken and noodles perhaps:

    1. Hi! Chicken tenders will dry out faster but you probably could reduce cook time a bit and it’ll work. Chicken thighs for sure! They’re actually better for slow cooking as they tend to retain moisture better.

  3. 5 stars
    This is now in my rotation for fall / winter lunches to reheat at work. It’s very tasty and comforting ! Only change I did was to add mushroom sauteed in butter mid cooking, because I had them in the fridge and didn’t know what to do with them 🙂

    1. Hi! For Crockpot recipes chicken should always be defrosted for safety reasons. Instant Pot you can use from frozen. Hope you enjoy the recipe ♥️

    1. I’m so glad you liked it! Hmmmm… my concern with straight doubling everything is that it may be a little too salty. You might want to switch to low-sodium broth and use two packets of gravy perhaps? And maybe another cup of water? It’s really hard to just guesstimate since I haven’t tested it. I don’t know if that would double the sauce per se, but it would definitely make more of it, and you could always add in more broth once it’s cooked if you sauce is too thick or you need more.

        1. I ended up using 3 packs gravy mix, two cups of reduced sodium chicken broth and a cup of water. I also kept adding cornstarch until I got the consistency I wanted. Turned out great. Not salty at all.

  4. 5 stars
    We thought this was a great recipe and very easy very good, and will definitely make this one again.

  5. Would love to make but I live in the UK so no hidden valley ranch or chicken gravy mix – any substitute recommendations

    1. Hi! I’ve tested this recipe multiple times to ensure it’ll work, so guessing on what to substitute the two main ingredients for is tricky. My husband is English and he says try using chicken OXO cubes maybe (and you’d need to add more cornstarch at the end because most gravy mixes contain it). I linked a homemade ranch seasoning in the post, so maybe you could take a look at that and see if you could either replicate it or if it sparks something that you’ve got in your pantry maybe? Or is there a UK brand of dry ranch seasoning available?

      1. So easy. My family and I loved it. I did put the “gravy” in a saucepan to thicken at the end and it was perfection. Thank you!!

      2. I use Kallo organic chicken stock cubes for chicken gravy and it’s in my opinion, a better taste than OXO. (They also sell it in single packets AS gravy – assuming this packet includes corn starch for thickener).

    2. I’m the same Lee Ann – I’m in the UK and wouldn’t be able to find this. I miss my ready made Ranch and Bleu Cheese especially – from the USA. From looking at the Ranch recipe online – it looks like adding dill, parsley, chives, onion powder, garlic powder and salt and pepper would be the same. It looks like Natasha has a homemade Ranch recipe on here too. I’m going to give it a try. Good luck!

  6. 5 stars
    More people need to know about this. So simple, so delicious. The chicken fell apart when I went to shred it. It was like Thanksgiving day in April. I served it over mashed potatoes with a side of mixed vegetables and I will dream about it until I have leftovers tomorrow.

    1. Oh wow, that’s quite the compliment, Kim! Thanks so much for taking the time to leave me a review. 🙂

  7. hi! I noticed in a few of your posts that you garnish your chicken dishes with parsley or cilantro flakes, which do you use? new cook here 🙁 haha!

    1. Hi Jessi! I typically chop up some parsley and add it to many dishes – it’s great for a pop of freshness and color. Cilantro is great for anything Mexican inspired. I love both herbs! ☺️