Crockpot Chicken and Gravy over Mashed Potatoes

Crockpot chicken and gravy is one of those easy comfort meals that practically makes itself. Tender chicken breasts cook low and slow in a creamy blend of cream of chicken soup and chicken gravy mix, then get shredded right in the pot so every strand soaks up the rich, savory gravy. Spoon it over a pile of roasted garlic mashed potatoes, add a soft sweet dinner roll on the side, and you have a cozy dinner with only about 10 minutes of hands-on work.

Why You’ll Like Crockpot Chicken and Gravy

This recipe takes a handful of pantry staples and turns them into a meal that tastes like it simmered on the stove all afternoon. The slow cooker does the real work, keeping the chicken moist while the soup and gravy mix thicken into a smooth, well-seasoned sauce. It is filling, family friendly and easy to stretch for a crowd.

• Minimal prep: just add everything to the pot and walk away.
• Rich, savory gravy: creamy and thick enough to coat the potatoes.
• Comfort food classic: chicken, gravy and mashed potatoes in one bowl.
• Great leftovers: the flavor gets even better the next day.

Ingredients for Crockpot Chicken and Gravy

For the Chicken and Gravy

• 4 boneless skinless chicken breasts (about 2 pounds)
• 2 cans (10.5 oz each) cream of chicken soup
• 2 packets (about 0.87 oz each) chicken gravy mix
• 1 tsp onion powder (optional)
• Salt and black pepper, to taste

For Serving

• 4 cups roasted garlic mashed potatoes, homemade or prepared
• Sweet dinner rolls, such as Hawaiian-style sweet rolls
• Butter, for the rolls

You will need a 6-quart slow cooker, two forks for shredding and a large spoon. Serves 4 to 6.

Ingredient Notes

The chicken: Boneless skinless breasts shred easily and stay tender. Thighs also work and give an even juicier result.

The soup and gravy mix: Together they create the creamy base and season the dish. Any store brand of cream of chicken soup and dry chicken gravy mix will do. Reduced sodium versions are a good choice if you are watching salt.

The potatoes: Any potatoes work. Yukon gold potatoes make the creamiest mash, while russets are light and fluffy. Prepared mashed potatoes from the store are fine on busy nights.

How to Make Crockpot Chicken and Gravy

Step by Step

1. Add the chicken. Place the chicken breasts in a single layer in the bottom of the slow cooker.
2. Mix the gravy. In a bowl, stir together the cream of chicken soup, both packets of gravy mix and the onion powder, if using, until no dry lumps remain. Pour the mixture evenly over the chicken.
3. Slow cook. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is very tender and reaches 165°F.
4. Shred. Use two forks to shred the chicken directly in the slow cooker. Stir well so the chicken is fully coated in gravy.
5. Season. Taste and add salt and pepper as needed. If the gravy is too thick, stir in a splash of chicken broth or water.
6. Serve. Spoon the chicken and gravy over warm mashed potatoes, finish with fresh black pepper and serve with buttered sweet dinner rolls.

Optional: Quick Roasted Garlic Mashed Potatoes

Cut the top off a head of garlic, drizzle with olive oil, wrap in foil and roast at 400°F for about 40 minutes until soft. Boil 3 pounds of peeled, cubed potatoes in salted water for 15 to 20 minutes until fork tender. Drain, then mash with 4 tablespoons butter, about 3/4 cup warm milk and the squeezed roasted garlic cloves. Season with salt and pepper.

Tips for Crockpot Chicken and Gravy

Whisk the Gravy Mix First

Mixing the soup and gravy packets in a bowl before adding them prevents dry pockets of powder and gives a smooth sauce.

Do Not Lift the Lid

Every peek lets heat escape and can add time to the cook. Keep the lid closed until you are ready to check for doneness.

Avoid Overcooking

Chicken breasts can dry out if left too long. Check them near the end of the cooking time and switch to the warm setting once they are tender.

Adjust the Thickness

For thicker gravy, cook uncovered on high for the last 20 to 30 minutes after shredding. For thinner gravy, add broth a little at a time.

Season at the End

Soup and gravy mix are already salty, so taste after shredding before adding any extra salt.

Variations

• Add vegetables: stir in sliced carrots, celery or mushrooms at the start, or frozen peas during the last 30 minutes.
• Creamier gravy: stir in 4 ounces of softened cream cheese after shredding.
• Herb flavor: add 1 teaspoon dried thyme or a pinch of rosemary with the gravy mix.
• Use thighs: swap the breasts for boneless thighs for richer, juicier meat.
• Different base: serve over egg noodles, rice, biscuits or toast instead of mashed potatoes.
• Turkey version: use turkey breast tenderloins and turkey gravy mix for a holiday-style dinner.

Storage

Refrigerator: Store leftover chicken and gravy in an airtight container in the fridge for up to 3 days. Keep the mashed potatoes in a separate container.

Reheating: Warm on the stovetop over medium-low heat, stirring often, or microwave in short bursts. Add a splash of broth if the gravy has thickened.

Freezer: Freeze the chicken and gravy for up to 3 months. Thaw overnight in the refrigerator, then reheat gently.

Make-ahead: Cook the chicken a day ahead and reheat it while you make fresh mashed potatoes.

Frequently Asked Questions

Can I put frozen chicken in the slow cooker?

It is best to thaw chicken first. Frozen chicken can stay in an unsafe temperature range too long while the slow cooker heats up.

Can I make this without canned soup?

Yes. Make a quick sauce by cooking 3 tablespoons butter with 3 tablespoons flour, then whisking in 1 1/2 cups chicken broth and 1/2 cup milk until thick. Combine it with the gravy mix and pour over the chicken.

How do I know when the chicken is done?

The chicken should reach 165°F in the thickest part and shred easily with two forks.

What else can I serve with crockpot chicken and gravy?

Green beans, roasted broccoli, corn or a simple side salad round out the meal, along with warm sweet dinner rolls for soaking up the gravy.