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. 😉
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.
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
- 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.