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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.
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
- 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.
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.
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
- I adore all that gravy over a pile of Mashed Potatoes or baked potatoes, pasta, or rice.
- You can also serve with a slice of freshly baked bread or even Homemade Biscuits. For veggie sides, try Easy Creamed Corn.
- For a side salad pairing, enjoy it with a green salad with Creamy Balsamic Dressing, or go all our with a Caesar salad and my 10 Minute Caesar Dressing. You don’t need a blender for either of ’em.
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.
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.
Crockpot Chicken and Gravy
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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