Description
This easy Crockpot Chicken and Gravy recipe features tender, shredded chicken cooked slowly in a creamy, flavorful gravy made with onion soup mix and cream of chicken soup. Perfect for a comforting family meal, it’s ideal served over mashed potatoes, rice, or biscuits.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cups chicken broth
- 1 packet (1 oz) onion soup mix
- 1 can (10.5 oz) cream of chicken soup (or homemade substitute)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp paprika (optional)
- 1/4 cup sour cream (optional, for creamier gravy)
Instructions
- Prepare Chicken: Place the boneless, skinless chicken breasts or thighs at the bottom of the crockpot to form an even layer for slow cooking.
- Mix Gravy Ingredients: In a separate bowl, whisk together the chicken broth, onion soup mix, cream of chicken soup, garlic powder, black pepper, and paprika until smooth. Pour this mixture evenly over the chicken in the crockpot.
- Cook Chicken: Cover the crockpot with the lid and cook on low heat for 6 to 7 hours or alternatively on high heat for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Using two forks, shred the chicken directly inside the crockpot, mixing it thoroughly into the flavorful gravy to absorb all the tastes.
- Add Sour Cream: Stir in the sour cream to the shredded chicken and gravy mixture for a richer, creamier texture (this step is optional).
- Serve: Spoon the hot chicken and gravy over mashed potatoes, cooked rice, or biscuits. Optionally garnish with fresh parsley for added color and freshness before serving.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Omit the sour cream for a lighter gravy.
- Use homemade cream of chicken soup as a healthier alternative.
- The paprika adds color and subtle flavor but can be omitted if preferred.
- Serve with steamed vegetables to complete the meal.
- Leftovers store well in the fridge for up to 3 days.
