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Slow Cooker Chicken Breasts with Gravy
Slow Cooker Chicken Breasts with Gravy is the ultimate comfort food—tender chicken slow cooked in a savory cream-of-chicken-based sauce, finished with sour cream for richness. This deesviral recipe is weeknight easy yet satisfying enough for Sunday dinner.
Introduction
If you’re craving a cozy, no-fuss dinner that practically cooks itself, this slow cooker chicken with gravy is your answer.
Juicy chicken breasts simmer low and slow in a creamy sauce made with chicken soup, pantry gravy mix, and simple seasonings.
By the time you’re ready to eat, you’ll have fork-tender chicken coated in velvety gravy—perfect over mashed potatoes, rice, or egg noodles.
It’s comfort food made easy, the kind of recipe that becomes a regular in your rotation.
Ingredients
- 1 1/2 cups water
- 2 packets chicken gravy mix
- 1 1/4 cups condensed chicken soup
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon coarse ground black pepper
- 3 boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup sour cream
Chicken: Boneless, skinless breasts are lean and tender here, but thighs also work for juicier results.
Sour cream: Stirred in at the end, it adds tang and creaminess.
Seasoning: Adjust salt based on the sodium content of your gravy mix and soup.
Step-by-Step Instructions
- Season chicken breasts with garlic powder, black pepper, and salt.
- In the slow cooker, whisk together water, gravy packets, condensed chicken soup, garlic powder, paprika, salt, and pepper until smooth.
- Add the chicken breasts to the slow cooker, flipping them to coat well in the gravy mixture.
- Cover and cook on LOW for 4–5 hours, until chicken is tender and cooked through.
- Carefully remove chicken. Shred or slice as desired.
- Whisk sour cream into the slow cooker gravy until smooth.
- Serve chicken topped with the creamy gravy over mashed potatoes, rice, or noodles.
Storage & Make-Ahead
- Refrigerator: Store leftovers in airtight containers up to 3 days.
- Freezer: Freeze chicken with gravy up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over medium-low, adding a splash of broth or water to loosen the gravy.
Why This Recipe Works
- Convenience: Uses pantry-friendly gravy mix and soup for flavor with zero fuss.
- Slow cooking: Keeps chicken moist and tender, even after hours in the pot.
- Finishing touch: Sour cream balances flavors and transforms the sauce into creamy gravy.
Expert Tips
- Don’t overcook: Chicken breasts dry out if left too long; check at the 4-hour mark.
- Use low-sodium broth or soup if substituting, then season to taste at the end.
- Want extra flavor? Add sliced mushrooms or sautéed onions before cooking.
Frequently Asked Questions
Can I use chicken thighs? Yes—thighs are more forgiving and stay juicy even with longer cooking.
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Is the sour cream necessary? It’s optional, but recommended for creaminess. Greek yogurt can be used as a substitute.
Can I double the recipe? Yes, just ensure the chicken is in an even layer so it cooks evenly.
Estimated Nutrition
~310 kcal per serving (estimate; varies by gravy mix and soup brand).
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