5-Ingredient Slow Cooker Chicken Gravy

Some dinners feel like a warm blanket. This slow cooker chicken gravy takes just five pantry-friendly ingredients and turns them into tender, shredded chicken bathed in silky, savory gravy. If you’ve ever thought comfort food requires hours at the stove, this set-and-forget method proves otherwise: quick prep, hands-off cooking, and a “hug in a bowl” payoff. With minimal effort, you’ll have weeknight magic the whole table will ask for again.

Ingredients

Ingredient	Amount/Quantity	Notes
Boneless, skinless chicken thighs (or breasts)	2 lbs	Thighs = extra tender; breasts = leaner
Cream of chicken soup (can, 10.5 oz)	1 can (10.5 oz)	Mushroom soup works too
Dry chicken gravy mix (packet)	1 oz packet	Regular or low-sodium
Chicken broth	1 cup	Prefer low-sodium for control
Onion powder	1 tsp	Round, savory backbone
Salt & freshly ground black pepper	To taste	Season in layers

Optional add-ins for extra flavor

• 2 cloves garlic, minced (stir into the sauce)
• 1 tsp poultry seasoning or dried thyme
• ½ cup sliced mushrooms (add at the beginning)
• 1 cup frozen peas (stir in last 30 minutes)

Timing

Phase	LOW Setting	HIGH Setting
Prep (whisk + load)	~10 minutes	~10 minutes
Cook	6–7 hours	3–4 hours
Optional thicken (uncovered)	15–20 minutes	15–20 minutes
Estimated Total	6 hr 30 min – 7 hr 30 min	3 hr 30 min – 4 hr 30 min

Context: The slow cooker does the heavy lifting while you tackle your to-do list.

Step-by-Step Instructions

Step 1: Season the Chicken

Place the chicken thighs (or breasts) in the bottom of your slow cooker. Sprinkle evenly with salt, pepper, and onion powder.
Tip: Keep pieces in a single layer for even cooking.

Step 2: Whisk the Gravy Base

In a medium bowl, whisk together the cream of chicken soup, dry gravy mix, and chicken broth until mostly smooth. Add optional garlic and poultry seasoning if using.
Tip: A quick whisk prevents lumps and ensures glossy gravy later.

Step 3: Combine—But Don’t Stir

Pour the gravy mixture over the chicken. Do not stir. Just make sure the chicken is mostly submerged.
Why: Leaving layers intact helps the chicken braise gently for better texture.

Step 4: Set and Cook

Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until the chicken is fork-tender and shreds easily.
Tip: For mushrooms, add them now; for peas, wait until the end so they stay bright.

Step 5: Shred the Chicken

Transfer the chicken to a cutting board. Shred with two forks into bite-size pieces (or leave in larger chunks if you prefer).
Tip: Shredding while warm gives the best strands.

Step 6: Thicken the Gravy (Optional but Lovely)

If you want a thicker gravy, whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the hot gravy in the cooker, switch to HIGH, and cook uncovered 15–20 minutes until thickened and glossy.
Tip: Add slurry gradually—you can always thicken more, but you can’t go back.

Step 7: Return and Serve the Slow Cooker Chicken Gravy

Stir the shredded chicken back into the gravy. Taste and adjust salt and pepper. If using peas, stir them in now and let warm through 5–10 minutes. Serve hot.

Nutritional Information

Approximate per serving, 6 servings (using thighs, no optional add-ins):

• Calories: ~320 kcal
• Protein: ~28 g
• Carbohydrates: ~10 g
• Fat: ~18 g (Saturated ~5 g)
• Sodium: varies by broth and gravy mix (opt for low-sodium products to reduce)
• Notable: Good source of protein; peas add fiber and vitamin C if included.

Estimates only; actual values vary by brand and portion size.

Healthier Alternatives

• Lean Protein: Use boneless, skinless chicken breasts for less fat; check tenderness at the low end of the time range.
• Lower Sodium: Choose low-sodium broth and a reduced-sodium gravy mix; finish with a squeeze of lemon to boost perceived saltiness without more sodium.
• Gluten-Free: Swap the gravy packet for a cornstarch + spices blend (onion powder, garlic powder, thyme, white pepper) and ensure your soup is GF-certified—or use a homemade condensed soup alternative.
• Dairy-Free: Use a dairy-free condensed “cream” soup or make a simple oat-milk gravy (thicken with cornstarch) seasoned with poultry spice.
• More Veggies: Add mushrooms at the start, then peas or spinach at the end for color, micronutrients, and texture.

Serving Suggestions

• Over a Base: Spoon generously over creamy mashed potatoes, buttered rice, egg noodles, or fresh buttermilk biscuits.
• Simple Sides: Pair with steamed green beans, roasted carrots, or a crisp chopped salad with tangy vinaigrette.
• Garnish Ideas: Scatter chopped parsley or chives for fresh lift; a crack of black pepper right before serving wakes up the gravy.
• Family-Style: Keep warm on LOW for serving; set out bowls and let everyone build their own cozy plate.

Common Mistakes to Avoid

• Over-salting: Gravy mix + soup + broth can stack sodium. Solution: Start with low-sodium broth and season at the end.
• Stirring at the start: Can reduce braising efficiency. Solution: Pour and leave; stir after cooking.
• Lumpy thickeners: Adding cornstarch directly to hot gravy clumps. Solution: Always slurry with cold water first.
• Dry chicken breasts: Too long on HIGH can dry lean meat. Solution: Use LOW or check early.
• Peas turning dull: Added too soon. Solution: Stir in during the last 5–10 minutes only.

Storing Tips

• Refrigerate: Cool fully; store in airtight containers 3–4 days.
• Freeze: Up to 2–3 months. Thaw overnight in the fridge for best texture.
• Reheat: Saucepan over medium-low, adding a splash of broth or milk to loosen. Microwave in 60–90 second intervals, stirring between bursts.
• Make-Ahead: Whisk gravy base a day ahead; keep chicken seasoned separately. Load and cook in the morning for stress-free evenings.

Conclusion

With five core ingredients and a slow cooker, this slow cooker chicken gravy delivers fall-apart chicken and a velvety sauce that tastes like home. It’s the kind of recipe that saves busy weeknights, pleases picky eaters, and doubles beautifully for guests. If it earns a spot in your rotation (we think it will!), leave a rating and a comment—share how you served it and any tasty add-ins you loved. Don’t forget to subscribe for more easy, comforting dinners.

FAQs

Q1. Can I use chicken breasts instead of thighs?

Yes. Breasts are leaner and cook a bit faster; use the same timing, but start checking for shreddable tenderness at the early end of the range, especially on HIGH.

Q2. How do I make this without canned soup?

Whisk 1 cup low-sodium broth, ¾ cup milk (or dairy-free), 1–2 tbsp cornstarch, ½ tsp onion powder, and a pinch of thyme. Simmer to thicken, then use in place of the canned soup.

Q3. How can I thicken the gravy without cornstarch?

Use arrowroot (same method as cornstarch slurry) or reduce uncovered on HIGH 15–20 minutes. You can also mash a few spoonfuls of chicken into the gravy for body.

Q4. Can I add vegetables?

Absolutely. Mushrooms go in at the beginning; peas or spinach at the end. You can also add diced carrots early if you like a pot-pie vibe.

Q5. What’s the best base to serve it on?

You can’t go wrong with mashed potatoes, buttered egg noodles, or rice. For extra cozy, split warm biscuits and ladle the chicken and gravy over the top.