Oh, how I love a good comfort food meal after a long day! And if it means throwing a few things into the slow cooker and walking away? Even better! My Crockpot Chicken and Gravy is one of those recipes that quickly became a family favorite. I first made it on a whim when I was way too tired to fuss in the kitchen, and wow, was I surprised by how incredibly delicious and satisfying it turned out with hardly any effort. It’s truly minimal effort for maximum flavor, and trust me, your kitchen will smell amazing.
Why You’ll Love This Crockpot Chicken and Gravy
Seriously, this recipe is a weeknight game-changer! Here’s why it’s about to become your new go-to:
- Super Easy: You just toss everything in and let the slow cooker do all the work. No constant stirring or babysitting required!
- Incredibly Tender Chicken: The slow cooking process makes the chicken thighs so fall-apart tender, they practically melt in your mouth.
- Rich & Savory Gravy Fast: That yummy gravy thickens up in minutes after the chicken is cooked, making it perfect for spooning over everything.
- Pure Comfort Food: It’s warm, hearty, and hits all the right cozy notes – especially when served over mashed potatoes. Major hug in a bowl energy!
Ingredients for the Perfect Crockpot Chicken and Gravy
Okay, let’s get down to what you’ll need! The beauty of this Crockpot Chicken and Gravy is that it uses pretty standard pantry staples, but the magic happens when they all come together. You’ll want to grab:
- 4 lbs boneless, skinless chicken thighs (these are my favorite because they stay so juicy!)
- 1 packet (1 ounce) dry onion soup mix (this is a flavor powerhouse!)
- 1 can (10.5 ounces) cream of chicken soup (don’t skip this creamy goodness!)
- 1 cup water (just to get things started)
And for that yummy gravy:
- 1/4 cup cornstarch
- 1/2 cup cold water (this is crucial for making a smooth gravy)
Essential Equipment for Your Crockpot Chicken and Gravy
You really don’t need much for this super simple Crockpot Chicken and Gravy, which is part of why I love it so much! Here are the trusty tools that make it happen:
- Slow Cooker: Obviously! A 5-6 quart size is usually perfect.
- Whisk: Essential for getting that gravy nice and smooth without lumps.
- Measuring Cups and Spoons: Gotta get those liquid and cornstarch amounts just right!
Step-by-Step Guide to Making Crockpot Chicken and Gravy
Alright, let’s get this amazing Crockpot Chicken and Gravy made! It’s so easy, I promise. You basically just need to follow these few simple steps, and you’ll have a dinner winner on your hands. Just imagine that tender chicken and that super flavorful gravy – yum!
Prepare the Slow Cooker
First things first, grab your slow cooker. Today, we’re using chicken thighs because they just don’t dry out in there. Just pop those 4 pounds of boneless, skinless chicken thighs right into the bottom of the slow cooker. Then, sprinkle that whole packet of dry onion soup mix all over the chicken. It’s like magic dust for flavor! Next, pour in the can of cream of chicken soup and the cup of water. Easy peasy, right?
Slow Cooking the Chicken
Now, put the lid on your slow cooker. You have two choices: you can cook it on LOW for about 4 hours, or if you’re in a bit of a hurry, crank it up to HIGH for around 2 hours. Either way, you’re looking for that chicken to be super tender and easy to shred. Honestly, it’s a great recipe if you just need to set it and forget it for a few hours!
Making the Perfect Gravy
Once the chicken is perfectly tender, carefully take it out of the slow cooker. I usually use two forks to shred it right in the bowl it came out of, then pop that shredded chicken right back into the slow cooker with all those yummy juices. Now for the gravy! In a little bowl, whisk together your cornstarch and that half cup of cold water until it’s totally smooth – really important to get rid of any lumps! Pour this slurry into the slow cooker liquid and give it a good stir. Let it cook on HIGH for another 15-20 minutes, stirring now and then, until it thickens up into a beautiful, glossy gravy. You’ll know it’s ready when it coats the back of a spoon!
Tips for the Best Crockpot Chicken and Gravy
Alright, so you’ve got the basics down for this Crockpot Chicken and Gravy, but let me give you a few little secrets from my kitchen to yours to make it absolutely stellar. Trust me, these little tweaks make all the difference!
First off, I always use chicken thighs. They just have more fat, which means more flavor and they are practically impossible to overcook. If you absolutely have to use chicken breasts, just be super careful not to cook them for too long, or they can get, well, a little dry and sad. You’ll want to check them after about 1.5 hours on high, or 3 hours on low, just to be safe. Another trick? Don’t be afraid to really let that gravy do its thing! Stirring in that cornstarch slurry and letting it bubble away on high for that last bit is crucial for a nice, thick gravy that clings perfectly. For more amazing chicken dinners, you’ve gotta check out my melt-in-your-mouth chicken recipe – another total crowd-pleaser!
Serving Suggestions for Crockpot Chicken and Gravy
Oh, the possibilities! This Crockpot Chicken and Gravy is practically a meal in itself, but it absolutely *adores* being served over something to soak up all that glorious gravy. My go-to is always a big fluffy pile of mashed potatoes – you just can’t beat it! Rice or egg noodles are also fantastic choices. If you’re feeling a little fancy, try it with a creamy risotto or even some buttered crusty bread for dipping.
Storage and Reheating Instructions
Leftover Crockpot Chicken and Gravy is honestly just as good, if not better, the next day! Just pop any cooled leftovers into an airtight container. It’ll be good in the fridge for about 3-4 days. When you’re ready to enjoy it again, the best way is to gently reheat it on the stovetop over low heat, stirring now and then, until it’s warmed through. You can also microwave it, just stir it halfway through to make sure it heats evenly. If it seems a little thick after chilling, a splash of water or chicken broth when reheating will help thin out that amazing gravy again!
Frequently Asked Questions about Crockpot Chicken and Gravy
Got questions about this super easy Crockpot Chicken and Gravy? I’ve got answers! It’s a pretty forgiving recipe, but here are a few things folks often wonder about when making it for the first time or looking for variations. For more chicken goodness, check out my chicken pad thai recipe too!
Can I use chicken breasts instead of thighs?
You sure can! Chicken breasts work, but they tend to be a bit leaner, so you have to be more careful they don’t dry out. I’d say check them after about 1.5 hours on high or 3 hours on low. They won’t be quite as melt-in-your-mouth tender as the thighs, but still delicious!
Can I make this Crockpot Chicken and Gravy ahead of time?
Yes! This is a fantastic recipe to make ahead. You can cook it completely, shred the chicken, and store the chicken and gravy in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave. It’s perfect for meal prep!
What if my gravy isn’t thickening?
Don’t panic! If your gravy in the slow cooker is looking a little thin, whip up another cornstarch slurry – maybe a tablespoon or two of cornstarch with a little cold water – and stir it into the slow cooker. Let it cook on high for another 15-20 minutes, stirring occasionally, and it should thicken right up. Make sure to stir to avoid lumps!
Can I use different canned soups?
You definitely can! While cream of chicken soup is classic, cream of mushroom soup also works beautifully and adds a different, lovely flavor profile to your Crockpot Chicken and Gravy. Experimenting is half the fun!
Nutritional Information
Just a heads-up, the nutritional info for this Crockpot Chicken and Gravy is an estimate, of course! It can change depending on the brands you use and exactly how much gravy clings to those noodles. But generally, you’re looking at around 450-550 calories per serving, with a good mix of protein, carbs, and healthy fats. It’s hearty without being totally over the top!
Crockpot Chicken and Gravy
Ingredients
Equipment
Method
- Place chicken thighs in the slow cooker.
- Sprinkle the dry onion soup mix over the chicken.
- Pour the cream of chicken soup and 1 cup of water over the chicken and soup mix.
- Cover and cook on low for 4 hours or on high for 2 hours, until chicken is tender.
- Remove chicken from the slow cooker and shred. Return shredded chicken to the slow cooker.
- In a small bowl, whisk together cornstarch and 1/2 cup of cold water until smooth.
- Stir the cornstarch mixture into the liquid in the slow cooker.
- Cook on high for another 15-20 minutes, stirring occasionally, until the gravy has thickened.
- Serve the chicken and gravy over mashed potatoes, rice, or noodles.