Tender, juicy chicken slow-cooked in a creamy, savory gravy makes this Crockpot Chicken and Gravy recipe one of my favorite go-to comfort meals. With just a few pantry staples and minimal prep, I can enjoy a rich, hearty dinner that feels like home in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless, skinless chicken breasts
1 packet (1 oz) dry ranch seasoning mix
2 packets (0.87 oz each) chicken gravy mix
1 1/2 cups low sodium chicken broth
1/2 cup sour cream
Salt and pepper to taste
Optional: chopped fresh parsley for garnish
Directions
I start by placing the chicken breasts in the bottom of my crockpot.
Then I whisk together the ranch seasoning, chicken gravy mix, and chicken broth in a medium bowl until smooth.
I pour this mixture over the chicken, making sure it’s fully coated.
I cover and cook it on low for 6–7 hours or on high for 3–4 hours, until the chicken becomes very tender and easy to shred.
Once it’s cooked, I remove the chicken and shred it with two forks before returning it to the crockpot.
I stir in the sour cream until the gravy is creamy and well combined.
Then I let it heat for another 10–15 minutes with the lid on, then it’s ready to serve.
I usually serve it over mashed potatoes, buttered noodles, or rice, topped with fresh parsley when I want a pop of color and flavor.
Servings and timing
Servings: 6
Prep Time: 5 minutes
Cook Time: 6 hours (on low) or 3–4 hours (on high)
Total Time: 6 hours 5 minutes
Calories: 312 kcal per serving
Variations
When I want to switch things up, I sometimes use boneless, skinless chicken thighs for extra richness. For a dairy-free option, I skip the sour cream or use a dairy-free alternative. I’ve also added mushrooms or frozen peas during the last hour of cooking to sneak in some veggies. If I want more depth of flavor, I add a splash of Worcestershire sauce or a pinch of garlic powder to the broth mix.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I warm it gently on the stovetop or in the microwave, adding a splash of chicken broth if the gravy has thickened too much. For longer storage, I freeze portions in freezer-safe bags for up to 2 months—perfect for meal prep.
FAQs
What can I serve with crockpot chicken and gravy?
I like to serve it over mashed potatoes, buttered noodles, or rice. It also pairs well with steamed vegetables or a simple side salad.
Can I use frozen chicken?
I don’t recommend putting frozen chicken directly into the crockpot for safety reasons. I always thaw it first to ensure it cooks evenly.
Is there a way to make this gluten-free?
Yes, I use gluten-free gravy packets and make sure the ranch seasoning is gluten-free as well. Everything else in the recipe is naturally gluten-free.
Can I use chicken thighs instead of breasts?
Absolutely. I’ve used boneless, skinless chicken thighs and they work beautifully. They come out tender and add a bit more flavor.
How do I thicken the gravy if it’s too runny?
If the gravy is thinner than I like, I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and let it cook a little longer until it thickens.
Conclusion
Crockpot Chicken and Gravy is one of those meals I always come back to when I need something comforting, easy, and delicious. It’s hearty, flavorful, and simple enough for busy nights, yet cozy enough for weekends. With a few pantry staples and a slow cooker, I get a home-cooked dinner that everyone loves.
Recipe:
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Crockpot Chicken and Gravy
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Tender, juicy chicken slow-cooked in a creamy, savory gravy, this Crockpot Chicken and Gravy recipe is a comforting and easy meal made with pantry staples. Perfect for busy nights or cozy weekends.
Ingredients
2 lbs boneless, skinless chicken breasts
1 packet (1 oz) dry ranch seasoning mix
2 packets (0.87 oz each) chicken gravy mix
1 1/2 cups low sodium chicken broth
1/2 cup sour cream
Salt and pepper to taste
Optional: chopped fresh parsley for garnish
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- In a medium bowl, whisk together the ranch seasoning, chicken gravy mix, and chicken broth until smooth.
- Pour the mixture over the chicken, ensuring it is fully coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is very tender.
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the crockpot and stir in the sour cream until the gravy is creamy and well combined.
- Cover and let it heat for another 10–15 minutes.
- Serve over mashed potatoes, noodles, or rice. Garnish with fresh parsley if desired.
Notes
Use chicken thighs for a richer flavor.
For a dairy-free version, use a dairy-free sour cream or omit it.
Add mushrooms or peas in the last hour of cooking for extra veggies.
A splash of Worcestershire sauce or garlic powder can enhance flavor.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Reheat with a splash of broth if the gravy thickens too much.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 312 kcal
- Sugar: 1 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 110 mg
