Crockpot Chicken with Creamy Gravy Recipe
This Crockpot Chicken and Gravy recipe offers a creamy, flavorful, and effortlessly tender chicken dish cooked slowly in a rich ranch and brown gravy sauce. Perfect for a comforting family meal, it’s easy to prepare with minimal ingredients and hands-off cooking time.
- Prep Time: 15 Minutes
- Cook Time: 6 Hours
- Total Time: 6 Hours 15 Minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts (approximately 1.5 lbs)
Gravy Mixture
- 1 oz (1 packet) ranch dressing mix
- 1 oz (1 packet) brown gravy mix
- 1 cup chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup sour cream
Seasoning and Garnish
- Salt, to taste
- Pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken: Rinse the chicken breasts under cold water, pat them dry with paper towels, and place the pieces evenly into the bottom of your slow cooker.
- Mix the Gravy: In a medium-sized bowl, whisk together condensed cream of chicken soup, chicken broth, sour cream, ranch dressing mix, and brown gravy mix until the mixture is smooth and homogeneous.
- Combine in Slow Cooker: Pour the creamy gravy mixture evenly over the chicken breasts in the crockpot, ensuring all pieces are coated well with the sauce.
- Season: Add salt and pepper to taste over the chicken and gravy mixture to enhance the flavors.
- Cook Slowly: Secure the crockpot lid tightly and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) and is easily pierced with a fork.
- Shred the Chicken: Carefully remove the cooked chicken breasts, shred them using two forks, then return the shredded meat to the crockpot and stir it gently into the gravy.
- Serve and Garnish: Stir the chicken and gravy to mix well. Garnish with freshly chopped parsley if desired. Serve hot over mashed potatoes, rice, or noodles for a comforting meal.
Notes
- For thicker gravy, you can cook on HIGH for an additional 15-30 minutes with the lid off to reduce the liquid.
- Use chicken thighs instead of breasts for a richer flavor and juicier texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with your favorite sides such as steamed vegetables or buttered noodles.
