5-Ingredient Slow Cooker Chicken Gravy
The slow cooker does the heavy lifting while you tackle your to-do list. This cozy, 5-ingredient chicken-in-gravy comes out tender and glossy every time—with easy add-ins to make it your own.
Equipment
- Slow Cooker (4–6 quarts)
- Mixing Bowl & Whisk
- Cutting board
- Two Forks for Shredding
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts) Thighs = extra tender; breasts = leaner
- 1 can (10.5 oz) cream of chicken soup Mushroom soup works too
- 1 oz packet dry chicken gravy mix Regular or low-sodium
- 1 cup chicken broth Prefer low-sodium for control
- 1 tsp onion powder Round, savory backbone
- salt & freshly ground black pepper To taste; season in layers
Optional Add‑Ins
- 2 cloves garlic, minced Stir into the sauce
- 1 tsp poultry seasoning or dried thyme
- 1/2 cup sliced mushrooms Add at the beginning
- 1 cup frozen peas Stir in last 30 minutes
Optional Thickener
- 2 tbsp cornstarch For slurry (optional)
- 2 tbsp cold water For slurry (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Thicken the Gravy (Optional): 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.
- Return and Serve: 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 over mashed potatoes, rice, biscuits, or buttered noodles.
Notes
Make‑Ahead: Mix the gravy base up to 24 hours ahead and refrigerate.
Skinny Swap: Use chicken breasts and low‑sodium broth/gravy mix.
Texture Tips: Don’t stir before cooking; shred warm; add slurry gradually.
Serving Ideas: Mashed potatoes, buttered noodles, rice, biscuits, or roasted veggies.
Skinny Swap: Use chicken breasts and low‑sodium broth/gravy mix.
Texture Tips: Don’t stir before cooking; shred warm; add slurry gradually.
Serving Ideas: Mashed potatoes, buttered noodles, rice, biscuits, or roasted veggies.