Chicken with gravy and mashed potatoes is the perfect meal for Sunday supper with the family. Makes 3 servings. I like chicken with gravy and mashed potatoes. In fact, gravy is my favorite food. I like casserole too. I can make it and bake it at home so it tastes good.
Slow Cooker Chicken and Gravy
Tender shredded chicken smothered in gravy. This Slow Cooker Chicken and Gravy is a perfect dinner recipe. We place ours on top of mashed potatoes and it’s loved by the entire family.
This Slow Cooker Chicken and Gravy is the best family dinner. It’s easy to make and even my kids asked for seconds, that’s a winner in this mom’s book!
How to make Slow Cooker Chicken and Gravy:
Step one: Place your chicken breast into the slow cooker.
Step two: Next you can mix together the cream of chicken soup, chicken gravy mix, pepper, and chicken broth.
Once everything is mixed up you can pour this over your chicken in the slow cooker.
Step three: Now just cook this on low for 5-6 hours or on high for 3-4 hours. When your chicken is cooked through and tender you know it is done.
Step four: Now all you need to do is shred chicken and serve.
Tips and FAQ:
What is the best way to shred chicken? When shredding chicken that is this tender you will only need to forks. Poke chicken with your fork then pull apart in the opposite direction. Keep doing this until all your chicken is shredded.
Serving Options: Serve the shredded chicken over mashed potatoes or rice.
CHICKEN AND GRAVY
This chicken and gravy is easy, affordable and delicious. In this recipe, chicken breast is simply seasoned and pan fried. The drippings are used to make a flavorful homemade gravy. Then the chicken is shredded and added to the gravy.
We serve the shredded chicken and gravy with mashed potatoes, but it is also delicious with biscuits, egg noodles, or served open face on a slice of white bread. Check your pantry and refrigerator and take your pick, because however you serve it this is a filling and satisfying meal.
- Chicken – Boneless, skinless chicken breast trimmed of any fat.
- Oil – We use olive oil here; we are not cooking at a very high temperature so you can use your favorite oil.
- Herbs and spices – Salt (we use Kosher salt), garlic powder, onion powder, dried thyme, and black pepper to season the chicken and the gravy.
- Broth – Chicken broth, use your favorite brand. If you are sensitive to salt use low-sodium broth and adjust the salt at the end if needed.
- Butter – Regular salted butter works well, but if you need to, use unsalted.
- Flour – Use all-purpose flour.
RECIPE TIPS AND NOTES
- The cooking time will depend on the size and thickness of the chicken breast. Chicken is fully cooked when it reaches and internal temperature of 165°F at its thickest part. Use an instant read thermometer to make sure.
- Other ways to know if chicken is cooked through includes checking that it is opaque all the way through with no pink or red and that the juices run clear when pricked with a knife or fork.
- If you are sensitive to salt, reduce the amount used in the seasoning, use reduced sodium chicken broth and unsalted butter. Adjust the salt at the end to your liking.
- This is a simple recipe, but things do move quickly. It is best to have everything ready to go before you start cooking. I like keeping prepped ingredients in glass nesting bowls for stress free cooking.
Add the salt, garlic powder, onion powder, dried thyme, and black pepper to a small bowl. Stir to combine. Season the chicken on both sides with the mix.
COOK THE CHICKEN
- Heat the olive oil in a large, deep, skillet over medium heat. When the oil is hot, but not smoking, add the chicken to the skillet, cook for 3 minutes.
- Turn each piece and cook for 2 minutes until browned.
- Carefully, add ½ cup of chicken broth to the chicken. When the broth starts simmering, cover the skillet and lower the heat to medium-low. Cook the chicken for 8-12 minutes or until cooked through. Keep the broth at a simmer, raise or lower the heat as needed.
Take the skillet off the heat and remove the chicken. Place it on a rimmed plate or pan (to collect any juices) and allow it to cool, we will shred it later.
MAKE THE GRAVY
- There should not be too much liquid left in the skillet (if any). Do not wash or wipe the skillet. Place it back over medium heat and add the butter.
- When the butter is melted and foamy, add the flour. Stir well to combine and cook for 1-2 minutes, stirring constantly.
- Slowly add the chicken broth to the butter and flour mixture while stirring briskly. Move around the skillet making small circles while adding and stirring. Continue stirring until the chicken gravy is smooth.
- When the liquid starts to simmer, lower the heat to medium-low, cover and cook for approximately 8 minutes. Keep it at a simmer, do not let it boil too vigorously. Adjust the heat as necessary and stir it occasionally.
In the meantime, place the chicken on a cutting board and add any juices collected on the plate to the simmering gravy.
Use two forks to shred the chicken, provided it is cool enough to handle.
Add the shredded chicken to the gravy and stir to combine. Cook for 5 minutes on medium-low to low heat to let the flavors combine. Taste the gravy and add salt if needed. As a reference we did not add any extra to ours.
Serve the chicken in gravy with mashed potatoes or your favorite side dish and garnish with chopped herbs and a pinch of black pepper, if desired.
STORING AND REHEATING
Store the chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.
Reheat in a skillet or saucepan until it comes to a gentle simmer. Add a little chicken broth to loosen the gravy while reheating if it is too thick. Wait until it is warm before adding because it will loosen as it warms up. Or reheat in the microwave until it reaches at least 165°F.
SLOW COOKER CHICKEN AND GRAVY
Slow Cooker Chicken and Gravy is an easy, delicious meal that the whole family will enjoy. Made with fresh chicken breasts and a gravy mix, this is total comfort food! Serve this tasty crock pot chicken and gravy over mashed potatoes or rice for a satisfying meal.
SLOW COOKER CHICKEN AND GRAVY
People are always asking me for more ways to cook boneless/skinless chicken breasts. If the recipe can be scaled up or down, all the better. I have the best slow cooker chicken recipe for you today!
You can use 2 to 4 pounds of chicken, depending on how many people you need to feed. Keep the rest of the ingredients the same, you will have a little more gravy.
This crock pot chicken and gravy recipe is really not new, it’s an old-fashioned favorite, but my version can be made easily with just a couple of shortcuts.
The first shortcut is chicken gravy or brown gravy mix packets. You know the ones, they are in the same place you find the taco seasoning packets in the grocery store.
These days those packets don’t have MSG (at least McCormick’s doesn’t), and the flavor is really good. This recipe takes 2 of those packets.
The second shortcut is good old cream of chicken soup. You will need 2 cans of it. Or, try 1 can of chicken and 1 can of cream of celery or mushroom.
This Slow Cooker Chicken and Gravy recipe is very versatile!
WHAT TO SERVE THIS CHICKEN AND GRAVY WITH
This crock pot chicken and gravy recipe is delicious over mashed potatoes, rice, noodles, or biscuits.