I still smile remembering how a can of cream of chicken and one clever tweak turned my Crock Pot Chicken into a dinner that had everyone begging for the recipe.
I never thought a slow cooker could turn plain chicken into something this addictive. I call it my Slow Cooker Creamy Chicken & Gravy because the gravy hides a little trick that makes people ask what’s in it, and i’ve had friends guessing for weeks.
Using simple boneless skinless chicken breasts and a can of cream of chicken soup keeps it stupid easy but not boring, promise. It’s cozy without being syrupy, and yeah i’m the kind of blogger who tosses it in the Crock Pot Chicken section then forgets about it until dinner smells impossible.
Trust me, you’ll want to know more.
Ingredients
- Chicken breasts: Lean protein source, high in protein, low in carbs, adds hearty texture and mild flavor.
- Cream of chicken soup: Rich, creamy base that boosts umami, but adds sodium and processed fat.
- Chicken broth: Adds savory depth, hydrates dish, lower fat option if you pick low sodium.
- Yellow onion: Gives sweetness when cooked, fiber and flavor, helps build savory caramel notes.
- Garlic: Punchy aromatic, offers antioxidants and savory bite, use sparingly for balance.
- Butter and flour: Butter and flour make gravy thick and silky but raise calories and fat.
- Milk or cream: Milk or cream adds silkiness and richer mouthfeel, more calories if heavy cream.
- Parsley: Fresh parsley brightens flavor, adds vitamins and color, not needed but nice.
Ingredient Quantities
- 3 boneless skinless chicken breasts (about 2 to 2 1/2 lbs) or thighs, your call
- 2 (10.5 oz) cans cream of chicken soup
- 1 cup low sodium chicken broth
- 1 small yellow onion, sliced
- 2 cloves garlic, minced or pressed
- 1 tsp dried thyme
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1/4 cup milk or heavy cream (optional, for richer gravy)
- 2 tbsp chopped fresh parsley (optional)
How to Make this
1. Pat the 3 chicken breasts dry and rub them with the 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp onion powder, 1/2 tsp garlic powder and 1 tsp dried thyme; slice the small yellow onion and mince the 2 garlic cloves. (If you want extra flavor, quickly sear the chicken in 1 tbsp butter for 1 minute per side, but it’s optional.)
2. Put the sliced onion and minced garlic in the bottom of the slow cooker, add the 2 (
10.5 oz) cans cream of chicken soup and 1 cup low sodium chicken broth, stir a little to combine so the soup isn’t lumpy.
3. Nestle the seasoned (and seared, if you did) chicken on top of the soup mixture, cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until chicken registers 165°F and shreds easily.
4. Remove the chicken to a cutting board, shred with two forks and keep warm; leave the slow cooker lid on to hold the heat in the gravy base.
5. In a small skillet melt 2 tbsp unsalted butter over medium heat, whisk in 3 tbsp all purpose flour and cook for 1 to 2 minutes until it smells toasty but not brown, then slowly whisk in about 1 cup of the hot liquid from the slow cooker until smooth and bubbling to make a roux-based gravy.
6. Pour that gravy back into the slow cooker, stir it into the remaining liquid. If you want richer gravy, stir in 1/4 cup milk or heavy cream now. Taste and adjust with a pinch more salt or pepper if needed.
7. Add the shredded chicken back to the slow cooker and stir to coat, then cook on low uncovered for 10 to 20 minutes to thicken and let flavors marry; if it’s too thin, simmer longer or whisk a small flour slurry (1 tsp flour + cold water) and add, if too thick thin with reserved broth.
8. Stir in 2 tbsp chopped fresh parsley if using, then serve hot over mashed potatoes, rice, noodles or biscuits. Leftovers keep 3 to 4 days in the fridge, reheat gently adding a splash of broth if it’s dried out.
Equipment Needed
1. Slow cooker, 5 to 6 qt is ideal, but whatever size you got will do
2. Cutting board and a sharp chef’s knife for trimming/slicing the chicken and onion
3. Measuring spoons and a 1 cup measuring cup for broth and spices
4. Two forks for shredding the chicken (and a pair of tongs to lift it out if you want)
5. Small skillet for the roux, plus a whisk to make it smooth
6. Wooden spoon or silicone spatula to stir the slow cooker and scrape the skillet
7. Instant read thermometer to confirm chicken reaches 165°F (trust me, use it)
8. Can opener for the cream of chicken cans
9. Small bowl or liquid measuring cup to hold reserved hot liquid or make a flour slurry
FAQ
Slow Cooker Chicken And Gravy Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (same weight) for a juicier result, or use about 3 cups shredded rotisserie chicken added near the end if you need it faster.
- Cream of chicken soup: use 2 cans cream of mushroom or cream of celery for a flavor twist, or make a quick sub with 1 1/2 cups chicken broth + 1 cup heavy cream and 3 tbsp flour whisked and simmered till thick.
- All purpose flour (for thickening): use 1 1/2 tbsp cornstarch mixed with 3 tbsp cold water as a slurry added at the end for gluten free, or stir in 3 tbsp instant mashed potato flakes to thicken in a pinch.
- Unsalted butter: swap for 2 tbsp olive oil or melted ghee, or use salted butter but cut the kosher salt in the recipe by about 1/2 tsp so it doesn’t get too salty.
Pro Tips
1) Salt ahead of time and rest the chicken if you can. A quick 20 to 30 minute dry brine (just salt rubbed on and left on the counter or in the fridge) really helps the meat stay juicy, especially breasts. Also, searing for even 30 to 60 seconds per side adds real flavor, but don’t overcook it there or you’ll dry it out.
2) Keep the gravy smooth by tempering and using hot liquid. When you mix your roux with the cooker liquid, whisk a little hot liquid in slowly so you dont get lumps. If it still looks grainy, strain or blitz briefly with an immersion blender, or use a cornstarch slurry instead for a glossy finish.
3) Let the chicken rest then shred efficiently. Give the meat 5 minutes to relax off heat so juices settle, then shred with two forks or toss it in a stand mixer for 20 to 30 seconds for even strands. Thighs shred easier and taste richer if you want less fuss.
4) Control final thickness and flavor fast. If it’s too thin, simmer uncovered on the stove to reduce, or add small amounts of a cornstarch slurry until you like it. If too thick, thin with reserved broth or a splash of milk, and always taste at the end and adjust salt and pepper, because canned soup can vary a lot.
Slow Cooker Chicken And Gravy Recipe
I still smile remembering how a can of cream of chicken and one clever tweak turned my Crock Pot Chicken into a dinner that had everyone begging for the recipe.
6
servings
409
kcal
Equipment: 1. Slow cooker, 5 to 6 qt is ideal, but whatever size you got will do
2. Cutting board and a sharp chef’s knife for trimming/slicing the chicken and onion
3. Measuring spoons and a 1 cup measuring cup for broth and spices
4. Two forks for shredding the chicken (and a pair of tongs to lift it out if you want)
5. Small skillet for the roux, plus a whisk to make it smooth
6. Wooden spoon or silicone spatula to stir the slow cooker and scrape the skillet
7. Instant read thermometer to confirm chicken reaches 165°F (trust me, use it)
8. Can opener for the cream of chicken cans
9. Small bowl or liquid measuring cup to hold reserved hot liquid or make a flour slurry
Ingredients
3 boneless skinless chicken breasts (about 2 to 2 1/2 lbs) or thighs, your call
2 (10.5 oz) cans cream of chicken soup
1 cup low sodium chicken broth
1 small yellow onion, sliced
2 cloves garlic, minced or pressed
1 tsp dried thyme
1 tsp onion powder
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp unsalted butter
3 tbsp all purpose flour
1/4 cup milk or heavy cream (optional, for richer gravy)
2 tbsp chopped fresh parsley (optional)
Directions
- Pat the 3 chicken breasts dry and rub them with the 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp onion powder, 1/2 tsp garlic powder and 1 tsp dried thyme; slice the small yellow onion and mince the 2 garlic cloves. (If you want extra flavor, quickly sear the chicken in 1 tbsp butter for 1 minute per side, but it’s optional.)
- Put the sliced onion and minced garlic in the bottom of the slow cooker, add the 2 (
- 5 oz) cans cream of chicken soup and 1 cup low sodium chicken broth, stir a little to combine so the soup isn’t lumpy.
- Nestle the seasoned (and seared, if you did) chicken on top of the soup mixture, cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until chicken registers 165°F and shreds easily.
- Remove the chicken to a cutting board, shred with two forks and keep warm; leave the slow cooker lid on to hold the heat in the gravy base.
- In a small skillet melt 2 tbsp unsalted butter over medium heat, whisk in 3 tbsp all purpose flour and cook for 1 to 2 minutes until it smells toasty but not brown, then slowly whisk in about 1 cup of the hot liquid from the slow cooker until smooth and bubbling to make a roux-based gravy.
- Pour that gravy back into the slow cooker, stir it into the remaining liquid. If you want richer gravy, stir in 1/4 cup milk or heavy cream now. Taste and adjust with a pinch more salt or pepper if needed.
- Add the shredded chicken back to the slow cooker and stir to coat, then cook on low uncovered for 10 to 20 minutes to thicken and let flavors marry; if it’s too thin, simmer longer or whisk a small flour slurry (1 tsp flour + cold water) and add, if too thick thin with reserved broth.
- Stir in 2 tbsp chopped fresh parsley if using, then serve hot over mashed potatoes, rice, noodles or biscuits. Leftovers keep 3 to 4 days in the fridge, reheat gently adding a splash of broth if it’s dried out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 336g
- Total number of serves: 6
- Calories: 409kcal
- Fat: 14g
- Saturated Fat: 5.9g
- Trans Fat: 0.05g
- Polyunsaturated: 1.3g
- Monounsaturated: 3.3g
- Cholesterol: 166.5mg
- Sodium: 520mg
- Potassium: 543mg
- Carbohydrates: 9.7g
- Fiber: 0.4g
- Sugar: 2.3g
- Protein: 55.5g
- Vitamin A: 300IU
- Vitamin C: 1.7mg
- Calcium: 23mg
- Iron: 0.8mg
