Classic Chicken and Gravy (Slow Cooked)

Classic Chicken and Gravy (Slow Cooked) is the kind of comforting, no-fuss meal that feels like home from the very first bite.

Tender chicken slowly simmers in a rich, savory gravy, allowing simple pantry ingredients to transform into something deeply satisfying.

It’s a timeless, reliable recipe—perfect for busy days when you want a warm, hearty dinner waiting for you, with flavors that are familiar, soothing, and effortlessly comforting.

Why People Will Love Classic Chicken and Gravy (Slow Cooked) Recipe

Pure comfort food: Slow-cooked chicken in rich gravy delivers warmth and familiarity that feels like a home-cooked classic.

Effortless preparation: Simple ingredients and a hands-off slow cooker method make it ideal for busy days.

Tender, fall-apart chicken: Low, slow cooking ensures the chicken stays moist and incredibly soft.

Reliable, family-friendly flavors: Mild seasoning and creamy gravy appeal to all ages and tastes.

Versatile serving options: Pairs beautifully with rice, mashed potatoes, pasta, or vegetables.

Minimal cleanup: Everything cooks in one pot, keeping the kitchen stress-free.

Perfect make-ahead meal: Holds well and tastes even better after resting.

Key Ingredients:

Boneless, skinless chicken breasts: Lean and mild, they absorb the gravy as they slow cook, becoming tender and flavorful throughout.

Chicken gravy mix: Provides a savory, well-balanced base that delivers classic comfort without complicated seasoning.

Cream of chicken soup: Adds body, creaminess, and depth, creating a smooth, satisfying gravy.

Garlic powder: Brings gentle warmth and savory aroma without overpowering the dish.

Onion powder: Adds subtle sweetness and depth, enhancing the overall richness of the gravy.

Salt and freshly ground black pepper: Simple seasonings that bring balance and highlight the comforting flavors of the dish.

Expert Tips:

Choose the right cut: While chicken breasts work well, evenly sized pieces cook more uniformly and stay tender throughout the long simmer.

Layer flavors gently: Stir seasonings thoroughly at the start so the gravy develops a balanced, consistent flavor as it cooks.

Low and slow wins: The full 8-hour LOW setting allows the chicken fibers to relax and absorb the gravy, resulting in superior tenderness.

Avoid over-stirring: Gentle mixing is enough—excess stirring can cause the chicken to break apart too early.

Adjust thickness at the end: If the gravy is too thick, add a splash of warm water or broth; if too thin, let it sit uncovered for a few minutes.

Season last: Taste before serving and adjust salt and pepper—slow cooking can intensify flavors over time.

Rest before serving: Let the dish sit for 5 minutes after cooking to allow the gravy to settle and coat the chicken evenly.

Serve with a starch: Mashed potatoes, rice, or egg noodles help showcase the gravy and complete the comfort-food experience.

Classic Chicken and Gravy (Slow Cooked)

Ingredients

Water – 2 cups

Chicken gravy mix – 2 packets

Cream of chicken soup – 1 can

Boneless, skinless chicken breasts – 6 pieces

Salt and freshly ground black pepper – to taste

Garlic powder – 1 tablespoon

Onion powder – 1 teaspoon

Instructions

Step 1: Assemble the Ingredients

Add the water, gravy mix, cream of chicken soup, chicken breasts, salt, pepper, garlic powder, and onion powder to the slow cooker.

Stir gently until everything is well blended and the chicken is coated.

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Step 2: Slow Cook

Cover and cook on LOW for 8 hours or MEDIUM for 4 hours, until the chicken is tender and infused with flavor.

Step 3: Finish and Serve

Once cooked, gently stir the gravy and serve the chicken hot with your favorite sides such as rice, pasta, mashed potatoes, or steamed vegetables.

Notes

Low and slow is best: While the medium setting works, the full 8-hour low cook time produces the most tender chicken and richest flavor.

Adding vegetables: Stir in quick-cooking vegetables like peas or spinach during the final hour to keep them from becoming overly soft.

Important Notes When Making Classic Chicken and Gravy Successfully

This recipe is intentionally simple: Its strength lies in familiar flavors rather than complex seasoning, so resist the urge to overcomplicate it.

Consistency depends on cook time: Longer cooking naturally thickens the gravy as the chicken releases moisture and starches from the soup base concentrate.

Salt levels can vary: Gravy mixes and canned soup differ by brand, so final seasoning should always be adjusted at the end.

Chicken texture changes over time: Extended cooking makes the chicken very tender; if you prefer firmer pieces, use the shorter cook time.

Stirring isn’t necessary during cooking: Leaving the lid closed helps maintain temperature and ensures even slow cooking.

Serve promptly for best texture: While it holds well, the gravy is smoothest and most cohesive when freshly finished.

Leftovers thicken when chilled: The gravy will firm up in the refrigerator—reheat gently with a splash of water or broth.

Best enjoyed simply: This dish shines most when paired with uncomplicated sides that let the gravy take center stage.

How to Enjoy Classic Chicken and Gravy After Cooking

Let it rest briefly:
Allow the chicken and gravy to sit for about 5 minutes after cooking. This helps the gravy settle and thicken slightly, coating the chicken more evenly.

Stir gently before serving:
Give the gravy a slow, gentle stir to redistribute flavors and ensure a smooth, consistent texture throughout the dish.

Choose the right base:
Serve the chicken and gravy over mashed potatoes, rice, egg noodles, or pasta to soak up every bit of the rich sauce.

Add simple vegetables:
Pair with steamed green beans, carrots, peas, or spinach to balance the richness and add freshness to the plate.

Serve warm, not rushed:
This dish is best enjoyed hot but not piping—allowing it to cool slightly enhances the comforting, savory flavors.

Customize at the table:
A pinch of black pepper, a small pat of butter, or a sprinkle of fresh herbs can elevate each serving without changing the dish’s classic character.

Enjoy family-style:
Serve from the slow cooker or a large serving dish so everyone can help themselves—this meal is meant to be shared.

Leftovers done right:
Reheat gently on the stovetop or in the microwave with a splash of water or broth, stirring occasionally to restore the gravy’s smoothness.

Savor the simplicity:
Take your time and enjoy the comforting familiarity of a dish that’s all about warmth, ease, and home-style flavor.

Nutrition Information (per serving)

(Approximate values; may vary based on gravy mix brand, soup brand, and portion size)

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well and often turn out even juicier due to their slightly higher fat content.

Does the chicken need to be submerged in the gravy?
Not completely. As the chicken cooks, it releases moisture and becomes fully coated by the gravy during slow cooking.

Can I cook this entirely on the LOW setting?
Absolutely. Cooking on LOW for the full 8 hours yields the most tender chicken and the richest flavor.

Is it safe to leave this in the slow cooker on “warm” after cooking?
Yes, for a few hours. Stir occasionally and keep the lid on to prevent the gravy from drying out.

Can this recipe be frozen?
Yes. Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight and reheat gently for best texture.

Should I brown the chicken before adding it to the slow cooker?
Browning isn’t necessary for this recipe. The slow cooker develops plenty of flavor on its own, keeping the process simple and hands-off.

Why shouldn’t I open the slow cooker lid during cooking?
Each time the lid is lifted, heat escapes and can add 20–30 minutes to the cook time, affecting tenderness and consistency.

When is the best time to adjust seasoning?
Adjust salt and pepper at the very end, since gravy mixes and soups can concentrate as they cook.

How can I thicken the gravy if it’s too thin?
Let the dish sit uncovered for a few minutes, or stir in a small slurry of cornstarch and water during the final 15 minutes.

Can I shred the chicken instead of serving it whole?
Yes. The chicken will be tender enough to shred easily—simply pull it apart with two forks and stir it back into the gravy before serving.