I’m sharing my Crock Pot Chicken recipe that pairs cream of chicken soup with one unexpected pantry ingredient for a surprising twist in the gravy.

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I’ve got this one dish that keeps surprising me, a proper Slow Cooker Creamy Chicken & Gravy that somehow tastes like you worked all afternoon. I toss boneless skinless chicken thighs or breasts and condensed cream of chicken soup into the crock and forget about it, then come back to something silky and weirdly comforting.

It’s not fancy, but there’s a stubborn kind of magic here that makes people ask for seconds. I write about Crockpot Recipes Slow Cooker a lot but this one feels personal, like my lazy secret.

Try it once, you’ll see what I mean.

Ingredients

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Chicken: Protein-packed repairs muscle low carb choose thighs for juicier richer flavor
Condensed cream of chicken soup: Adds creamy body and savory flavor bring sodium and some fat
Chicken broth: Light broth adds moisture and subtle chicken taste low cal if low sodium
Onion: Sweet when cooked gives depth and a little fiber and vitamin C
Garlic: Punchy aromatics small amount boosts immune nutrients and savory complexity
Butter: Adds richness and mouthfeel gives a silky texture but adds saturated fat its tasty though
Cornstarch: Thickens gravy quickly gluten free neutral taste use slurry to avoid lumps
Parsley: Fresh herb brightens flavors adds color and small amounts of vitamin K

Ingredient Quantities

2 to 3 pounds boneless skinless chicken thighs or breasts, about 900 to 1360 g

1 (10.5 ounce) can condensed cream of chicken soup

1 cup low sodium chicken broth

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

2 tablespoons unsalted butter

1 teaspoon poultry seasoning

1 teaspoon dried thyme

1 teaspoon kosher salt, or to taste

1/2 teaspoon black pepper

2 tablespoons cornstarch

2 tablespoons cold water

1 teaspoon Worcestershire sauce, optional

Fresh parsley, chopped for garnish, optional

How to Make this

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1. Pat the 2 to 3 pounds chicken dry, season with the 1 teaspoon kosher salt (or to taste) and 1/2 teaspoon black pepper; if you like, brown the pieces 1 to 2 minutes per side in a hot skillet with 1 tablespoon butter for extra flavor (optional).

2. In that same skillet melt the remaining butter, saute the thinly sliced medium yellow onion and 2 cloves minced garlic until soft and fragrant, about 3 to 4 minutes.

3. In a bowl whisk together the 1 (
10.5 oz) can condensed cream of chicken soup, 1 cup low sodium chicken broth, 1 teaspoon poultry seasoning, 1 teaspoon dried thyme and 1 teaspoon Worcestershire sauce if using; scrape up any brown bits from the skillet and add them to the mixture.

4. Place the chicken in the slow cooker, pour the soup mixture over top, nestle the sauteed onion and garlic in too, cover and cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours, until the chicken reaches 165 F and is easy to shred.

5. Remove the chicken to a cutting board and shred with two forks; if you used breasts be gentle so they dont get dry, thighs hold up better.

6. Make a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.

7. Stir the slurry into the cooking liquid in the slow cooker, set the cooker to HIGH and cook uncovered for 10 to 20 minutes, stirring now and then, until the gravy thickens. If you prefer faster control, transfer the liquid to a saucepan and simmer on the stove while whisking until thick.

8. Return the shredded chicken to the thickened gravy to warm through for a few minutes, taste and adjust seasoning with more salt or pepper if needed.

9. Garnish with chopped fresh parsley if you like and serve over mashed potatoes, rice, or buttered noodles for the ultimate comfort meal.

10. Leftovers: cool, refrigerate up to 3 days or freeze in portions; reheat gently so the chicken stays tender.

Equipment Needed

1. Slow cooker or crockpot
2. Large skillet or frying pan (for browning and sautéing)
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and measuring spoons
6. Mixing bowl and a whisk
7. Wooden spoon or heatproof spatula
8. Two forks for shredding the chicken
9. Small saucepan and a ladle or whisk for thickening gravy (optional)

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Thighs stay juicier and forgive overcooking better, breasts cook faster and can dry out, so check them sooner. If using breasts, cut the low end of the time by about 30 to 60 minutes.

Q: How long do I cook it in the slow cooker? A: Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Check internal temp; chicken is done at 165°F (74°C). Bigger pieces need more time, smaller pieces less.

Q: How do I thicken the gravy so it isnt watery? A: Make the cornstarch slurry: mix the 2 tablespoons cornstarch with 2 tablespoons cold water, stir into the hot liquid in the slow cooker near the end and cook on high 15 to 30 minutes until thick. Or for deeper flavor, melt the butter in a pan, whisk in 2 tablespoons flour, cook a minute, then stir that roux into the crock and simmer until thick.

Q: Can I add vegetables like carrots and potatoes? A: Yes. Root veg take longer so put them on the bottom under the chicken so they cook through. Add quick-cook veg like peas or green beans in the last 30 minutes so they dont turn mushy.

Q: Can I start with frozen chicken? A: Not recommended. Frozen chicken raises the cooker temp too slowly which can let bacteria grow. Thaw in the fridge overnight for best and safest results.

Q: How long will leftovers keep and can I freeze it? A: Store in the fridge for 3 to 4 days. Freeze up to 2 to 3 months in an airtight container. Thaw in fridge overnight and reheat gently on the stove or in the microwave until piping hot.

Slow Cooker Chicken And Gravy Recipe Substitutions and Variations

Chicken (2 to 3 pounds boneless skinless thighs or breasts)
- Boneless skinless turkey breasts or thighs — very similar texture, just check internal temp and shred the same.
- Bone-in chicken pieces (thighs or breasts) — richer flavor, add 30 to 45 minutes to slow cooker time and remove bones before shredding.
- Firm tofu (for a vegetarian swap) — press well, cut into chunks, add in last hour so it soaks the gravy but doesn’t fall apart.
Condensed cream of chicken soup (10.5 oz can)
- Quick homemade cream sauce: 1 cup milk + 2 tbsp flour whisked into 1 cup chicken broth, simmer till thick — same creamy result, less mystery ingredients.
- Condensed cream of mushroom soup — keeps the creaminess, adds earthy flavor if you like mushrooms.
- Greek yogurt thinned with chicken broth (about 3/4 cup yogurt + 1/4 cup broth) — stir in near the end on low heat so it doesn’t curdle.
Low sodium chicken broth (1 cup)
- Vegetable broth — a good neutral swap, great if using tofu or a lighter profile.
- Water + bouillon cube or paste — control the salt: use half a cube, then taste and adjust at the end.
- White wine diluted with water (50/50) — adds depth and brightness, skip if you avoid alcohol.
Cornstarch (2 tablespoons)
- All purpose flour — use about 2 tablespoons flour for every 1 tablespoon cornstarch, mix into a slurry and cook a bit longer to remove raw flour taste.
- Arrowroot powder — use 1:1 for cornstarch, it gives a clear glossy finish, works well but can be sensitive with long high heat.
- Instant potato flakes — sprinkle in a little at a time to thicken, nice if you’re out of other thickeners.

Pro Tips

– Browning the chicken first adds a lot more flavor, but dont overcook it — 1 to 2 minutes per side is enough, just get some color then put it in the cooker. Use an instant read thermometer and pull the chicken at 160 F, it will finish to 165 F while resting so it stays juicy.

– If you use breasts, brine them quick for 15 to 30 minutes in a 1 tablespoon salt per cup water solution, or choose thighs which tolerate long cooking better. Also let shredded chicken rest a few minutes before pulling so it retains moisture.

– Make the cornstarch slurry with really cold water and whisk until totally smooth, then add it slowly while stirring the hot liquid so you dont get lumps. If you want a silkier gravy, strain the sauce or simmer it on the stove a few extra minutes while whisking.

– Fix any flat gravy with a tiny splash of acid like lemon juice or apple cider vinegar and a pinch of sugar, taste as you go. And if theres too much fat, skim it off or use a fat separator before thickening so the sauce isnt greasy.

Slow Cooker Chicken And Gravy Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I'm sharing my Crock Pot Chicken recipe that pairs cream of chicken soup with one unexpected pantry ingredient for a surprising twist in the gravy.

Servings

servings

Calories

423

kcal

Equipment: 1. Slow cooker or crockpot
2. Large skillet or frying pan (for browning and sautéing)
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and measuring spoons
6. Mixing bowl and a whisk
7. Wooden spoon or heatproof spatula
8. Two forks for shredding the chicken
9. Small saucepan and a ladle or whisk for thickening gravy (optional)

Ingredients

2 to 3 pounds boneless skinless chicken thighs or breasts, about 900 to 1360 g
1 (10.5 ounce) can condensed cream of chicken soup
1 cup low sodium chicken broth
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon Worcestershire sauce, optional
Fresh parsley, chopped for garnish, optional

Directions

Pat the 2 to 3 pounds chicken dry, season with the 1 teaspoon kosher salt (or to taste) and 1/2 teaspoon black pepper; if you like, brown the pieces 1 to 2 minutes per side in a hot skillet with 1 tablespoon butter for extra flavor (optional).
In that same skillet melt the remaining butter, saute the thinly sliced medium yellow onion and 2 cloves minced garlic until soft and fragrant, about 3 to 4 minutes.
In a bowl whisk together the 1 (
5 oz) can condensed cream of chicken soup, 1 cup low sodium chicken broth, 1 teaspoon poultry seasoning, 1 teaspoon dried thyme and 1 teaspoon Worcestershire sauce if using; scrape up any brown bits from the skillet and add them to the mixture.
Place the chicken in the slow cooker, pour the soup mixture over top, nestle the sauteed onion and garlic in too, cover and cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours, until the chicken reaches 165 F and is easy to shred.
Remove the chicken to a cutting board and shred with two forks; if you used breasts be gentle so they dont get dry, thighs hold up better.
Make a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
Stir the slurry into the cooking liquid in the slow cooker, set the cooker to HIGH and cook uncovered for 10 to 20 minutes, stirring now and then, until the gravy thickens. If you prefer faster control, transfer the liquid to a saucepan and simmer on the stove while whisking until thick.
Return the shredded chicken to the thickened gravy to warm through for a few minutes, taste and adjust seasoning with more salt or pepper if needed.
Garnish with chopped fresh parsley if you like and serve over mashed potatoes, rice, or buttered noodles for the ultimate comfort meal.
Leftovers: cool, refrigerate up to 3 days or freeze in portions; reheat gently so the chicken stays tender.

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.