Classic Chicken with Savory Homemade Gravy Recipe

Creamy Chicken and Gravy is simple to prepare in a slow cooker and makes an ideal weeknight dinner. Serve it over buttery mashed potatoes or fluffy rice and add a green vegetable for a complete, comforting meal.

On busy evenings I rely on the slow cooker to get dinner ready with minimal effort. This chicken and gravy uses easy pantry staples—cream of chicken soup and gravy mix—combined with fresh chicken to create a hearty, satisfying dish that the whole family will enjoy.

Why You’ll Love This Chicken and Gravy Recipe

• Fast to prep: Using a gravy mix and canned soup reduces active prep time to about 10 minutes.
• Hands-off cooking: After a few minutes of preparation, the slow cooker finishes the dish for you so you can focus on other tasks.
• Comforting flavor: Tender chicken in a rich, creamy gravy pairs well with mashed potatoes, rice, bread, or roasted vegetables.

What You’ll Need

• Boneless, skinless chicken breasts (about 1 pound for this recipe)
• Kosher salt and freshly ground black pepper
• Garlic powder (or minced fresh garlic)
• Low-sodium chicken broth (2 cups) — regular broth works too
• Water (1 cup) to thin the gravy
• Chicken gravy mix (2 packets, up to 2 ounces total)
• Cream of chicken soup (about 2 cups, use your preferred brand)
• Fresh parsley for garnish

How to Make Chicken and Gravy

The recipe requires less than 10 minutes of hands-on prep. Follow these steps for a smooth, flavorful result.

• Season: Sprinkle each chicken breast with kosher salt, black pepper, and garlic powder, coating both sides evenly.
• Mix the gravy base: In the slow cooker, whisk together the chicken broth, water, dry gravy mix, and cream of chicken soup until smooth.
• Add the chicken: Nestle the seasoned chicken breasts into the gravy mixture.
• Cook: Cover and cook on low for 4–6 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
• Shred: Remove the chicken, shred it with two forks, then return the shredded meat to the gravy and stir to combine.
• Serve: Spoon the chicken and gravy over mashed potatoes or rice and sprinkle with chopped parsley.

Tips for Success

• Use a thermometer: Confirm the chicken reaches 165°F with an instant-read thermometer for safety and best texture.
• Stovetop option: If you don’t have a slow cooker, you can make this on the stove. Brown seasoned chicken briefly in a large skillet, then add the gravy mixture, cover, and simmer 12–15 minutes until cooked through; shred and stir back into the sauce.
• Boost the flavor: Stir in 1/4 cup of dry white wine to the gravy mixture for added depth.
• Try turkey: Substitute turkey for chicken to make an equally delicious turkey and gravy variation.

Serving Suggestions

This chicken and gravy pairs beautifully with classic creamy mashed potatoes or garlic butter parmesan rice. Roasted potatoes, roasted sweet potatoes, or a rustic bread are great for mopping up extra gravy. For a lighter contrast, serve with a crisp cabbage slaw or a fresh avocado and tomato salad.

Proper Storage

• Fridge: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave in 1-minute intervals until hot, or warm slowly on the stovetop over low heat, stirring occasionally.

More Easy Chicken Dinners

• Skillet Balsamic Chicken Breasts
• Juicy Whole Roast Chicken with Fall Vegetables
• Chicken Tortellini Alfredo
• Buffalo Chicken Wrap
• One Pot Creamed Spinach Chicken

Chicken and Gravy

Luscious Chicken and Gravy is easily made in the slow cooker and is a quick and creamy weeknight dinner. Serve it over buttery mashed potatoes and add a simple vegetable side for a complete meal.

Prep Time: 10 minutes

Cook Time: 4–6 hours (low)

Total Time: 4–6 hours + 10 minutes

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 2 cups low-sodium chicken broth
• 1 cup water
• 2 packets chicken gravy mix (up to 2 ounces total)
• 2 cups cream of chicken soup
• Chopped fresh parsley for garnish

Instructions

1. Season. Sprinkle each chicken breast with kosher salt, black pepper, and garlic powder, coating both sides evenly.
2. Combine. In the slow cooker, whisk together chicken broth, water, gravy mix, and cream of chicken soup until smooth.
3. Cook. Place the seasoned chicken breasts into the slow cooker. Cover and cook on low for 4–6 hours, or until the chicken is tender and reaches 165°F.
4. Shred. Remove the chicken, shred with two forks, then stir the shredded meat back into the gravy.
5. Finish. Serve hot over mashed potatoes or rice and top with chopped parsley.

Equipment

• 6-quart slow cooker
• Two forks or shredding tools

Notes

• Confirm the chicken’s internal temperature is 165°F for safe consumption.
• If you prefer stovetop cooking, brown the seasoned chicken in a skillet, add the gravy mixture, cover, and simmer 12–15 minutes until cooked through. Shred and combine with the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop over low heat, stirring occasionally.

Nutrition

Calories: 182 kcal | Carbohydrates: 8 g | Protein: 20 g | Fat: 8 g

Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and preparation methods.