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Crockpot Chicken and Gravy

This Crockpot Chicken and Gravy is a comforting, easy weeknight dinner featuring juicy chicken breasts slow-cooked in a rich, creamy gravy. With just 10 minutes of prep, it's perfect served over rice or mashed potatoes for a hearty, satisfying meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts approximately 1.5 lbs, fully thawed
  • 1 oz ranch dressing mix 1 packet
  • 1 oz brown gravy mix 1 packet
  • 1 cup chicken broth low-sodium preferred
  • 10.5 oz cream of chicken soup 1 can
  • 0.5 cup sour cream stirred in at end of cooking, off high heat
  • salt and pepper to taste, added at end
  • fresh parsley chopped, for garnish

Equipment

  • 6-quart crockpot / slow cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • mixing bowl
  • whisk
  • Two forks for shredding

Method
 

  1. Place the fully thawed, boneless, skinless chicken breasts in the crockpot in a single layer.
  2. In a mixing bowl, combine the ranch dressing mix, brown gravy mix, chicken broth, and cream of chicken soup. Whisk until smooth.
  3. Pour the mixture over the chicken breasts, ensuring all pieces are fully coated.
  4. Cover and cook on LOW for 6 hours, or until the chicken reaches an internal temperature of 165 degrees F and is very tender.
  5. Shred the chicken directly in the crockpot using two forks.
  6. Turn the crockpot to warm or off. Stir in the sour cream and mix until fully combined. Season with salt and pepper to taste.
  7. Serve over rice or mashed potatoes and garnish with chopped fresh parsley.

Notes

Always use fully thawed chicken. Frozen chicken in a slow cooker poses food safety risks. Chicken thighs can be substituted for breasts for a juicier result. For a thicker gravy, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water during the last 30 minutes on LOW. Do not cook on HIGH. Add sour cream off high heat to prevent curdling.
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