Slow Cooker Chicken & Gravy is comfort food made easy: juicy, slow‑cooked chicken breasts nestled in a rich, savory gravy with ranch and brown gravy mix for big flavor and minimal effort. Everything simmers together in your slow cooker until the chicken is fall‑apart tender and the sauce is velvety and spoon‑worthy. Serve it over mashed potatoes, rice, or noodles for a cozy, family‑friendly dinner that practically cooks itself and tastes like you fussed all day.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) brown gravy mix
- 1 cup chicken broth
- 1/2 cup cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer, if possible.
- In a medium bowl, whisk together the ranch dressing mix, brown gravy mix, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Pour the gravy mixture evenly over the chicken, turning the chicken once to ensure it is well coated on all sides.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender (internal temperature at least 165°F/74°C).
- Once cooked, transfer the chicken to a cutting board and shred it using two forks, or cut into bite‑size pieces if you prefer.
- Return the shredded chicken to the slow cooker and stir it into the gravy until evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Switch the slow cooker to WARM and let the chicken sit in the gravy for 5–10 minutes to thicken slightly and absorb more flavor.
- Serve hot over mashed potatoes, rice, egg noodles, or your favorite side, and garnish with chopped parsley if desired.
Variation
- Add mushrooms: Stir in 1–2 cups sliced fresh mushrooms with the gravy mixture before cooking for an earthy, steak‑house style gravy.
- Creamier version: After shredding the chicken, stir in 1/4–1/2 cup sour cream or heavy cream for an ultra‑rich, silky sauce.
- Herb & veggie twist: Add 1 cup sliced carrots and 1 diced onion under the chicken, and sprinkle in 1 teaspoon dried thyme or Italian seasoning for extra flavor and texture.
Cooking Notes
- Use similarly sized chicken breasts so they cook at the same rate and become tender at the same time.
- Avoid lifting the lid during cooking; each peek can add 20–30 minutes to the total cook time and may keep the gravy from thickening properly.
- If using frozen chicken, thaw fully in the refrigerator before adding to the slow cooker for food safety and even cooking.
Serving Suggestions
- Serve generously over creamy mashed potatoes with a side of steamed green beans or roasted carrots for a classic comfort‑food plate.
- Spoon the chicken and gravy over buttered egg noodles or white rice, then top with extra black pepper and fresh parsley.
- Use leftovers as an open‑faced sandwich on toasted bread or biscuits, topped with more gravy and a simple side salad.
Tips
- Spray the slow cooker insert lightly with nonstick cooking spray for easier cleanup and to prevent sticking.
- Taste the gravy before adding extra salt ranch and gravy mixes can be quite salty on their own.
- For make‑ahead ease, whisk the gravy mixture the night before and store it in the refrigerator; in the morning, just pour over the chicken and start the slow cooker.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: About 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 38 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work very well and stay extra juicy. Cook for the same amount of time, until tender and at least 165°F/74°C internally. - Can I make this without cream of chicken soup?
You can substitute an equal amount of heavy cream or a homemade white sauce, but the texture and flavor will be slightly different. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the gravy thickens too much. - Can I freeze this recipe?
Yes. Cool completely, then freeze in a freezer‑safe container for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently, stirring in a bit of broth to loosen if needed.
Conclusion
Slow Cooker Chicken & Gravy delivers all the cozy, stick‑to‑your‑ribs comfort of a Sunday supper with almost no effort. A few pantry staples and your trusty slow cooker turn simple chicken breasts into a rich, savory meal that’s perfect over potatoes, rice, or noodles. It’s budget‑friendly, family‑approved, and ideal for busy weeknights or make‑ahead meal prep.
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Slow Cooker Chicken & Gravy
- Total Time: About 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
- Yield: 4 servings 1x
- Diet: Omnivore
Description
Slow Cooker Chicken & Gravy is comfort food made easy: juicy, slow‑cooked chicken breasts nestled in a rich, savory gravy with ranch and brown gravy mix for big flavor and minimal effort. Everything simmers together in your slow cooker until the chicken is fall‑apart tender and the sauce is velvety and spoon‑worthy. Serve it over mashed potatoes, rice, or noodles for a cozy, family‑friendly dinner that practically cooks itself and tastes like you fussed all day.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) brown gravy mix
- 1 cup chicken broth
- 1/2 cup cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer, if possible.
- In a medium bowl, whisk together the ranch dressing mix, brown gravy mix, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Pour the gravy mixture evenly over the chicken, turning the chicken once to ensure it is well coated on all sides.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender (internal temperature at least 165°F/74°C).
- Once cooked, transfer the chicken to a cutting board and shred it using two forks, or cut into bite‑size pieces if you prefer.
- Return the shredded chicken to the slow cooker and stir it into the gravy until evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Switch the slow cooker to WARM and let the chicken sit in the gravy for 5–10 minutes to thicken slightly and absorb more flavor.
- Serve hot over mashed potatoes, rice, egg noodles, or your favorite side, and garnish with chopped parsley if desired.
Notes
- For thicker gravy, leave the lid off the slow cooker for the last 15–20 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook on HIGH for 10–15 minutes.
- This recipe is flexible: adjust the seasonings to your taste, especially if your gravy or ranch mix is particularly salty.
- If your slow cooker runs hot, start checking the chicken on the early side to avoid overcooking and drying out the meat.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 2 g (estimated)
- Sodium: 900 mg (estimated; will vary by brand)
- Fat: 11 g (estimated)
- Saturated Fat: 4 g (estimated)
- Unsaturated Fat: 6 g (estimated)
- Trans Fat: 0 g (estimated)
- Carbohydrates: 14 g (estimated)
- Fiber: 1 g (estimated)
- Protein: 38 g (estimated)
- Cholesterol: 120 mg (estimated)
Keywords: slow cooker chicken and gravy, crockpot chicken and gravy, ranch chicken, easy comfort food, chicken dinner