Easy Crockpot Chicken and Gravy Recipe for Weeknight Dinners

Crockpot Chicken and Gravy brings comfort food classics to your busy weeknight table with almost zero effort. This simple recipe combines chicken breasts with ranch seasoning, brown gravy mix, and cream of chicken soup for a rich, savory dinner. Perfect for feeding picky eaters, stretching your budget, or when you need something warm and satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

• Ultra-simple prep – Dump ingredients in crockpot and walk away for 6 hours with no stirring or monitoring required.
• Tender, juicy chicken – Slow cooking makes even basic chicken breasts moist and flavorful instead of dry.
• Rich, savory gravy – Ready-made sauce coats every bite without making gravy from scratch or dealing with lumps.
• Kid-approved flavor – Mild, creamy taste wins over picky eaters who refuse more adventurous dishes.
• Versatile serving options – Serve over rice, mashed potatoes, egg noodles, or biscuits for complete meal variety.

Equipment Needed

• 4-6 quart slow cooker/crockpot
• Mixing bowl
• Whisk for combining sauce
• Two forks for shredding chicken
• Measuring cups
• Cutting board (if trimming chicken)

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Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
• 1 packet (1 oz) ranch dressing mix
• 1 packet (1 oz) brown gravy mix
• 1 cup chicken broth
• 1 can (10.5 oz) cream of chicken soup
• ½ cup sour cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Ingredient Notes

Chicken breasts: Frozen chicken works fine—just add 1-2 hours to cooking time. Thighs substitute well and stay even more moist but contain higher fat content.

Ranch dressing mix: Hidden Valley is classic choice but any brand works. Homemade ranch seasoning blend substitutes perfectly if you prefer less sodium.

Cream of chicken soup: Campbell’s condensed soup is standard, but low-sodium or cream of mushroom versions work if that’s what you have in pantry.

Sour cream: Added at the end for extra richness and tang. Greek yogurt substitutes well for lighter, protein-packed alternative.

Step-by-Step Instructions

Step 1: Prep the Chicken

Place chicken breasts in bottom of crockpot in single layer. If pieces are very thick, consider pounding to even thickness or cutting in half horizontally for faster, more even cooking. Season lightly with salt and pepper.

Step 2: Mix the Sauce

In separate mixing bowl, whisk together ranch dressing mix, brown gravy mix, chicken broth, and cream of chicken soup until smooth and no lumps remain. This takes about 1 minute of vigorous whisking—don’t skip this step or you’ll have clumpy gravy.

Step 3: Combine and Cook

Pour sauce mixture evenly over chicken breasts, making sure each piece is coated. Cover crockpot with lid and cook on low heat 6 hours or high heat 3-4 hours until chicken reaches internal temperature of 165°F and shreds easily with fork.

Step 4: Shred the Chicken

Once cooked through, use two forks to shred chicken directly in crockpot, pulling meat into bite-sized pieces. The chicken should fall apart easily if properly cooked—if it’s tough, cook another 30 minutes and try again.

Step 5: Finish with Sour Cream

Stir in sour cream until completely incorporated into gravy. Let sit 5 minutes on warm setting to heat sour cream through. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Pro Tips & Cooking Hacks

• Add chopped onions or garlic at the beginning for extra depth of flavor without much effort.
• For thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into finished dish.
• Use slow cooker liners for easy cleanup—just lift out liner after dinner and toss, no scrubbing required.
• Double the batch and freeze half for future quick dinners—thaws and reheats beautifully in microwave or stovetop.
• Add frozen vegetables in last hour of cooking for complete one-pot meal without extra side dishes.

Tips & Variations

Flavor swaps: Replace ranch seasoning with Italian dressing mix for Mediterranean twist. Use mushroom soup instead of chicken soup for earthier, deeper flavor.

Dietary tweaks: Use low-sodium broth and seasoning mixes to control salt content. Greek yogurt replaces sour cream for lighter, higher-protein version.

Make-ahead: Mix sauce ingredients night before and refrigerate. In morning, pour over chicken in crockpot and start cooking for even faster prep.

Serving Suggestions

Classic pairings: Serve over fluffy white rice, creamy mashed potatoes, or buttered egg noodles to soak up delicious gravy. Add simple green salad or steamed vegetables on side for balanced meal.

Quick sides: Frozen mixed vegetables, canned green beans, or bagged salad kits create complete dinner in minutes without extra cooking time or effort.

Leftover ideas: Use shredded chicken and gravy in biscuit sandwiches, pot pie filling, or over baked potatoes for easy next-day lunches.

Common Mistakes

• Don’t add sour cream early or it curdles during long cooking time. Always stir in at the very end.
• Avoid opening lid repeatedly to check progress—each peek adds 15-20 minutes to total cooking time.
• Don’t use low-fat soup which creates watery gravy instead of rich, creamy sauce coating chicken.
• Never skip whisking sauce before adding or you’ll end up with clumpy pockets of dry seasoning mix.
• Don’t overcrowd crockpot with too many chicken pieces or they won’t cook evenly. Work in batches if needed.

What to Serve With Crockpot Chicken and Gravy

Starch options: Mashed potatoes, rice, egg noodles, biscuits, or pasta all work perfectly for catching every drop of flavorful gravy. Choose based on what you have on hand.

Meal context: Perfect casual weeknight family dinner or potluck contribution. Too simple for formal entertaining but ideal comfort food for busy households or feeding crowds on budget.

Frequently Asked Questions

Can I use frozen chicken breasts?

Yes, frozen chicken works fine in crockpot—just add 1-2 hours to total cooking time. Make sure internal temperature reaches 165°F before shredding and serving.

How do I make the gravy thicker?

Mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir into finished dish, and let cook on high 10-15 minutes until thickened. Alternatively, reduce liquid by leaving lid slightly ajar during last hour.

Can I use chicken thighs instead of breasts?

Absolutely—boneless, skinless chicken thighs stay even more moist and tender than breasts. Keep same cooking times and methods for best results.

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