This Crockpot Chicken and Gravy is the ultimate comfort food — tender shredded chicken simmered in a rich, savory gravy. It’s simple, hearty, and requires minimal prep, making it a go-to recipe for busy weeknights or cozy weekends.

Crockpot Chicken and Gravy

Why You’ll Love This Recipe

I love how incredibly easy this dish is to prepare — it’s practically a dump-and-go meal. With just a few pantry staples and minimal effort, I get a warm, filling dish that feels like home. The flavors from the ranch seasoning and onion soup mix blend beautifully with the creamy base, creating a gravy that’s perfect over mashed potatoes, rice, or pasta. Plus, the chicken comes out so tender, it practically falls apart with a fork.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts or thighs
1 packet (1 oz) dry ranch seasoning mix
1 packet (1 oz) dry onion soup mix
1 can (10.5 oz) cream of chicken soup
½ cup chicken broth or water
1 tablespoon unsalted butter (optional)
Salt and pepper to taste

Directions

I start by placing the chicken at the bottom of the crockpot.
Then I sprinkle the ranch seasoning and onion soup mix evenly over the chicken.
I pour the cream of chicken soup and chicken broth right over the top. I give it a gentle stir so the chicken stays mostly submerged.
I cover the crockpot and cook it on low for 6–7 hours, or high for 3–4 hours, until the chicken is tender.
Once it’s done, I remove the chicken and shred it with two forks. Then I return the shredded chicken to the crockpot and stir it into the gravy.
If I want a richer gravy, I stir in a tablespoon of butter at the end and season with salt and pepper to taste.
I usually serve this dish over mashed potatoes, but it’s just as great over rice, pasta, or alongside some steamed veggies.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 6–7 hours on low or 3–4 hours on high
Total Time: Up to 7 hours

Variations

I sometimes swap the cream of chicken soup for cream of mushroom for a deeper, earthier flavor.
For a spicy twist, I add a pinch of cayenne or red pepper flakes.
I like using chicken thighs when I want a juicier, more flavorful result.
To lighten things up, I use low-sodium broth and reduced-fat soup.
If I have leftover cooked vegetables, I stir them in toward the end for added texture and nutrition.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to reheat, I warm it on the stovetop over medium heat, stirring occasionally until heated through. I also microwave single servings in 30-second intervals, stirring in between. If the gravy thickens too much, I just add a splash of broth or water to loosen it up.

FAQs

What can I serve with Crockpot Chicken and Gravy?

I usually serve it over mashed potatoes, but it’s also great with rice, pasta, or even on sandwich rolls for a comforting sandwich.

Can I make this ahead of time?

Yes, I often prepare this dish the night before and let it cook during the day. It’s also a great meal to freeze and reheat later.

Can I use frozen chicken?

I recommend thawing the chicken first to ensure even cooking and food safety. Starting with frozen chicken can lead to uneven cooking in the crockpot.

Can I use homemade cream of chicken soup?

Absolutely. If I have time, I make my own cream of chicken soup to control the ingredients and sodium content.

Is it okay to leave the chicken whole instead of shredding?

Yes, I’ve served it that way too. I just make sure the chicken is cooked through and tender before serving.

Conclusion

This Crockpot Chicken and Gravy is one of my favorite easy meals — hearty, flavorful, and oh-so-satisfying. It’s the kind of recipe that feels like a warm hug on a plate, and I love that I can make it with just a few ingredients and minimal effort. Whether I’m feeding the family or meal prepping for the week, this dish never disappoints.