Slow Cooked Chicken & Gravy Recipe

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Description

This Slow Cooked Chicken & Gravy recipe is the ultimate comfort food. Tender, juicy chicken slow-cooked in a rich, savory gravy makes for a hearty family meal. It’s simple to prepare, requires minimal effort, and delivers maximum flavor. Perfect over mashed potatoes, rice, or buttered noodles, this dish is cozy enough for weeknights yet comforting enough for Sunday dinner.

Ingredients For Slow Cooked Chicken & Gravy Recipe

  • 4 boneless, skinless chicken breasts (or thighs for extra tenderness)

  • 1 packet (1 oz) onion soup mix

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup chicken broth

  • ½ teaspoon garlic powder

  • ½ teaspoon black pepper

  • 1 teaspoon dried thyme (optional)

  • 2 tablespoons cornstarch (for thickening, optional)

  • 2 tablespoons water (for slurry)

  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the slow cooker – Lightly spray with nonstick cooking spray.

  2. Mix gravy base – In a bowl, whisk together cream of chicken soup, chicken broth, onion soup mix, garlic powder, black pepper, and thyme.

  3. Add chicken – Place chicken breasts (or thighs) into the slow cooker. Pour gravy mixture over the chicken.

  4. Cook – Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.

  5. Thicken gravy (optional) – If you prefer a thicker gravy, mix cornstarch with water to make a slurry, stir it into the gravy, and cook on high for 15–20 minutes until thickened.

  6. Serve – Shred or slice chicken and serve with plenty of gravy over mashed potatoes, rice, or noodles. Garnish with parsley if desired.

Servings

  • Makes 4 servings

 Notes

  • Chicken thighs yield juicier results, but breasts work well too.

  • For extra richness, add 2 tablespoons of butter to the gravy mixture before cooking.

  • You can add mushrooms, carrots, or onions for a more hearty stew-like dish.

  • Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.

Tips

  • Always taste and adjust seasoning before serving. The onion soup mix adds saltiness, so be careful with added salt.

  • If you don’t have cream of chicken soup, substitute cream of mushroom or cream of celery.

  • Shred chicken directly in the slow cooker for an easy “pulled chicken with gravy” style dish.

  • Serve with crusty bread to soak up the extra gravy.

 Nutritional Info (per serving, approx.)

  • Calories: 320

  • Protein: 32g

  • Carbohydrates: 8g

  • Fat: 16g

  • Fiber: 1g

  • Sodium: 780mg

(Values may vary depending on ingredients used)

Health Benefits

  • High protein meal for muscle repair and energy.

  • Comfort food that can be made lighter by using low-sodium broth and reduced-fat cream soup.

  • Slow cooking retains nutrients and ensures tender, easy-to-digest chicken.

  • Great for meal prep – reheats well without losing flavor.

Q&A

Q1: Can I use frozen chicken?
A: Yes, but thaw first for food safety and even cooking.

Q2: Can I make this without canned soup?
A: Absolutely! Use 1 cup homemade white sauce (butter, flour, milk, and broth) instead of cream soup.

Q3: How can I make it healthier?
A: Use low-sodium broth, homemade soup base, and lean chicken breasts. Serve over cauliflower mash instead of potatoes.

Q4: Can I cook it in the oven instead?
A: Yes. Place everything in a baking dish, cover with foil, and bake at 350°F (175°C) for 1.5–2 hours.

Q5: What sides go best with this?
A: Mashed potatoes, buttered noodles, rice, steamed veggies, or roasted green beans are perfect pairings.

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