Easy Crockpot Chicken and Gravy
A comforting, no-fuss slow cooker meal featuring tender chicken breasts smothered in rich, savory gravy. Perfect for busy weeknights, this gluten-free dish is ready with minimal prep and pairs beautifully with mashed potatoes or rice.
Ingredients
- 4 boneless skinless chicken breasts (or thighs for a juicier option)
- 1 10.5 oz can cream of chicken soup (use gluten-free if needed)
- 1 packet 1 oz dry ranch seasoning mix
- 1 packet 1 oz chicken gravy mix (or brown gravy mix for deeper flavor)
- 1 cup low-sodium chicken broth or water for a lighter option
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 2 tbsp unsalted butter optional, for extra richness
- Fresh parsley chopped (for garnish, optional)
Instructions
- Prepare the chicken: Place chicken breasts in a 6-quart slow cooker. Season with garlic powder, onion powder, and black pepper.
- Mix the gravy base: In a medium bowl, whisk together cream of chicken soup, ranch seasoning, chicken gravy mix, and chicken broth until smooth. Pour over the chicken.
- Add butter: Dot the top with butter pieces, if using, for a richer gravy.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender.
- Shred the chicken: Remove chicken, shred with two forks, and return to the slow cooker. Stir to coat in gravy.
- Serve: Spoon over mashed potatoes, rice, or your favorite side. Garnish with parsley, if desired.
Notes
- Storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Thickening Gravy: If too thin, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the slow cooker, and cook on high for 15-20 minutes.
- Substitution: Use cream of mushroom soup for a different flavor or Italian seasoning instead of ranch for a herby twist.
- Low-Carb Option: Serve over cauliflower mash.
- Spicy Kick: Add ½ tsp red pepper flakes for heat.