This Crockpot chicken and gravy recipe is fast to prep and totally comforting! This version is made without cream of chicken soup.
The best part of this whole thing is probably the easy prep. You can get this recipe on in about 5 minutes. No need to mess up any other pans... just dump it in and go on with your day. 😉
You may also like my Instant Pot Chicken and Gravy recipe or my Skillet Chicken and Gravy.
I am not a big fan of "cream of" canned soups, so I decided to add some more flavor into this slow cooker chicken and gravy recipe by using some dry ranch seasoning mix. My go-to is Hidden Valley Ranch. It imparts a delicious herby buttermilk flavor while the chicken is cooking... and it's like zero effort on your part. I love little cooking tricks like that to save time.
If you like comforting chicken recipes, try my Easy Chicken Stew or this Chicken and Rice Soup.
How to make slow cooker chicken and gravy
- Add the chicken broth, ranch seasoning, garlic powder, and pepper to your slow cooker. Stir until you've got a smooth sauce;
- Add the chicken in and ensure it's mostly submerged (spoon some liquid over top if need be);
- 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;
- Add the cut-up chicken back in and let it cook for a few more minutes while the sauce thickens.
Simple and delicious! (Full ingredients and instructions are in the recipe card below)
Recipe notes, tips, & tricks:
- 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.
- Chicken breasts tend to dry out, so I recommend if you're cooking it on low for the higher end of the 6-8 hours range that you switch to chicken thighs - they're way more forgiving and stay tender.
- The gravy mix and ranch seasoning both have salt, so use low-sodium chicken broth if you're concerned about the salt content.
- 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.
- Want to make your own ranch seasoning mix? Try this one.
- Packets of ranch seasoning and gravy mix can vary depending on brand, so that's why I don't list sizes, but the ones I used were each around 1 ounce.
What to serve with chicken and gravy
Try rice, mashed or baked potatoes, pasta, or even homemade biscuits.
More Crockpot recipes you'll love:
- Crockpot Chicken Noodle Soup
- Easy Creamy Crockpot Mashed Potatoes (Make Ahead!)
- Crockpot Chipotle Chicken Soup
- Crockpot Tortellini Soup with Sausage
- Crockpot Turkey Chili
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.
Crockpot Chicken and Gravy
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Tammie says
Super excited to make this recipe! Does the chicken breast need to be defrosted or can it be frozen? Thanks!
Natasha says
Hi! For Crockpot recipes chicken should always be defrosted for safety reasons. Instant Pot you can use from frozen. Hope you enjoy the recipe ♥️
Cindy Atkins says
This was delicious! How can I double the amount of gravy though?
Natasha says
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.
Cindy Atkins says
I just need to make more of it. Everyone wanted lots of gravy!!!! Thanks.
Cindy Atkins says
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.
Natasha says
Awesome!! Thanks for the tips, Cindy 🙂
Kristie says
We thought this was a great recipe and very easy very good, and will definitely make this one again.
Natasha says
Wonderful! Thanks for commenting! 🙂
Lee Ann says
Would love to make but I live in the UK so no hidden valley ranch or chicken gravy mix - any substitute recommendations
Natasha says
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?
Cat says
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!!
Natasha says
Wonderful! Thanks for letting me know! 🙂
Deborah says
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).
Deborah says
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!
Kim says
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.
Natasha says
Oh wow, that's quite the compliment, Kim! Thanks so much for taking the time to leave me a review. 🙂
jessi says
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!
Natasha says
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! ☺️