Slow Cooker Chicken and Gravy Recipe

Introduction

This Slow Cooker Chicken and Gravy recipe is a comforting and easy meal perfect for busy days. Tender chicken thighs or breasts slow-cooked in a savory onion and cream of chicken soup base create a rich, flavorful gravy. Serve it over your favorite sides for a satisfying dinner.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts
• 1 packet dry onion soup mix (about 1 ounce)
• 1 can condensed cream of chicken soup (10.5 ounces)
• 1 cup chicken broth
• 1/4 cup butter (cut into pieces)
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water

Instructions

1. Step 1: Lightly grease your slow cooker insert to prevent sticking.
2. Step 2: Place the chicken thighs or breasts in the bottom of the slow cooker. Trim excess fat if using breasts.
3. Step 3: Evenly sprinkle the dry onion soup mix over the chicken.
4. Step 4: Pour the condensed cream of chicken soup over the chicken and soup mix without diluting it.
5. Step 5: Add the chicken broth to the slow cooker, helping to keep the chicken moist during cooking.
6. Step 6: Scatter the butter pieces over the top of the mixture.
7. Step 7: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
8. Step 8: Remove the chicken and shred or slice as desired.
9. Step 9: To thicken the gravy, whisk the flour and cold water in a small bowl until smooth to make a slurry.
10. Step 10: Turn the slow cooker to high and heat for 10-15 minutes, then stir in the flour slurry. Cook uncovered for 15-30 minutes until thickened, stirring occasionally.
11. Step 11: Return the chicken to the thickened gravy and stir to coat. Serve hot over mashed potatoes, rice, biscuits, or noodles.

Tips & Variations

• For a richer flavor, use chicken thighs as they stay moist and tender during slow cooking.
• Try adding sliced mushrooms or fresh herbs like thyme or parsley for an extra layer of taste.
• If you prefer a gluten-free option, substitute all-purpose flour with cornstarch in the slurry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of broth if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking. Using frozen chicken may increase the cooking time and affect texture.

How do I prevent the gravy from being too thin?

Make sure to add the flour slurry and cook the gravy uncovered for the recommended time. This reduces excess liquid and thickens the sauce to a perfect consistency.

Slow Cooker Chicken and Gravy Recipe

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★★★★★

4.9 from 75 reviews

This comforting Slow Cooker Chicken and Gravy recipe features tender chicken thighs or breasts cooked slowly in a savory onion soup and cream of chicken base. The rich, flavorful gravy is thickened to perfection with a simple flour slurry, making it an ideal meal served over mashed potatoes, rice, or noodles for a hearty family dinner.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Base

• 1.5 pounds boneless, skinless chicken thighs or breasts
• 1 packet dry onion soup mix (about 1 ounce)
• 1 can condensed cream of chicken soup (10.5 ounces)
• 1 cup chicken broth
• 1/4 cup butter, cut into pieces

Gravy Thickener

• 2 tablespoons all-purpose flour
• 2 tablespoons cold water

Instructions

1. Prepare Slow Cooker: Lightly grease your slow cooker insert to prevent sticking, ensuring easy cleanup after cooking.
2. Arrange Chicken: Place the boneless, skinless chicken thighs or breasts in the bottom of the slow cooker. Trim any excess fat if using chicken breasts.
3. Add Seasoning: Evenly sprinkle the entire packet of dry onion soup mix over the chicken to impart a savory and flavorful base.
4. Pour Soup: Pour the condensed cream of chicken soup over the chicken and onion soup mix without diluting it. This thickens the gravy beautifully as it cooks.
5. Add Broth: Pour 1 cup of chicken broth into the slow cooker to help create steam, keep chicken moist, and form the gravy base.
6. Add Butter: Scatter butter pieces over the top of the mixture to melt and enrich the gravy with creaminess.
7. Cook Chicken: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is tender and easily shred or sliceable. Cooking time varies by slow cooker model and chicken piece size.
8. Remove Chicken: When cooked through, remove the chicken and shred it with forks or slice as desired.
9. Make Flour Slurry: In a small bowl, whisk together all-purpose flour and cold water until smooth to create a slurry for thickening the gravy.
10. Thicken Gravy: Turn the slow cooker to high and let it heat for 10-15 minutes. Pour in the flour slurry, stir gently to combine, then cook uncovered for 15-30 minutes until gravy thickens, stirring occasionally.
11. Combine and Serve: Return shredded or sliced chicken to the thickened gravy in the slow cooker, stir to coat, and serve hot over mashed potatoes, rice, biscuits, or noodles.

Notes

• Use chicken thighs for more flavorful and tender meat; chicken breasts work as a leaner alternative.
• Do not dilute the condensed cream of chicken soup, as it is essential for gravy thickness.
• If you prefer, substitute butter with margarine or a butter alternative for a different fat profile.
• Adjust gravy thickness by cooking the slurry longer or shorter to suit your preference.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Serve with mashed potatoes, rice, or egg noodles to complement the rich gravy.

Keywords: slow cooker chicken, chicken and gravy, comfort food, easy dinner, slow cooker recipe, creamy chicken gravy