This Crockpot chicken and gravy has tender chicken bathed in a buttery, seasoned homemade sauce for a classic homestyle meal with almost no effort.

Overhead of crockpot chicken and gravy served over mashed potatoes in a bowl and garnished with parsley.

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Holly’s Recipe Highlights

  • Flavor: This dish is savory, rich, and cozy, with tender chicken soaking up a creamy, perfectly seasoned, and smooth gravy.
  • Recommended Tools: A 6-quart slow cooker makes cooking effortless, and a whisk makes for smooth, lump-free gravy. An instant read thermometer helps prevent overcooking.
  • Serving Suggestions: At our house, this gets served over both mashed potatoes and buttered noodles, and it’s always a tough call. While the noodles are quick and comforting, the creamy mashed potatoes usually win for soaking up every last bit of that rich, flavorful gravy. 
Labeled chicken, evaporated milk, broth, poultry seasoning, garlic powder, onion powder, cornstarch, bouillon, butter, salt, and pepper to make Crockpot Chicken and Gravy

Essential Ingredients

  • Chicken Breasts: Slice boneless chicken breasts into thinner cutlets for faster, more even cooking, or use thighs for extra juicy results.
  • Broth: For the gravy, use chicken broth with the bouillon cube, or swap the bouillon cube for 1 teaspoon bouillon base or 1–2 teaspoons granules.
  • Cornstarch: Cornstarch can be substituted with arrowroot. Whisk cornstarch with cold liquid first to keep the gravy smooth. After stirring in the slurry, cook with the lid on to thicken.
  • Seasoning: Poultry seasoning can be replaced with thyme, sage, and a tiny pinch of rosemary. Make sure to start small when subbing in other seasonings.
  • Variations: For an easy variation, add sliced mushrooms or stir in frozen peas in the last few minutes for a quick one-pot comfort meal.
Combined gravy ingredients being poured over chicken breasts in a crockpot

How to Make Crockpot Chicken and Gravy

  1. Whisk together the gravy ingredients (full recipe below).
  2. Add chicken to the slow cooker and top with the gravy mixture. Cook.
  3. Remove chicken from the slow cooker. Add the cornstarch mixture and butter.
  4. Shred the chicken and add it back to the slow cooker before serving.
Shredded chicken in a creamy gravy in a crockpot with a spoon.

Holly’s Tips for Slow Cooker Perfection

  • Cook on LOW when possible for the most tender, juicy chicken.
  • Avoid lifting the lid during cooking to help the chicken cook evenly, and the gravy thickens properly.
  • For thicker gravy, add a bit more slurry and give it the full 10–15 minutes.
  • For lighter gravy, stir in a splash of broth at the end.
  • Taste and season after thickening, since bouillon salt levels vary.

Leftovers Done Right

  • Cool promptly and store leftover chicken in gravy in an airtight container in the refrigerator for up to 4 days.
  • Freeze in portions for up to 3 months. Thaw overnight in the fridge for the best texture.
  • To reheat, warm on the stovetop over medium-low or in the microwave in short bursts, stirring often. Heat until the chicken reaches 165°F.
  • The gravy may look separated after chilling. A quick whisk while reheating brings it back together.

Cozy Comfort Sides

Did you enjoy this Crockpot Chicken and Gravy? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Horizontal angle of shredded chicken in a creamy gravy in a crockpot with a spoon.
5 from 2 votes
Author Holly Nilsson

Crockpot Chicken and Gravy

Author Holly Nilsson
Servings 4 servings
Tender crockpot chicken simmered in a creamy, poultry-seasoned gravy, then thickened right in the crockpot for a cozy, no-fuss dinner.
Save Rate Print
Servings 4 servings
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
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Equipment

Ingredients  

  • 1¼ cups evaporated milk
  • ¾ cup chicken broth
  • 1 cube chicken bouillon
  • ¾ teaspoon poultry seasoning
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1½ pounds boneless skinless chicken breasts
  • 2 tablespoons cornstarch
  • 1 tablespoon butter

Instructions 

  • In a medium bowl, whisk together evaporated milk, broth, bouillon cube, poultry seasoning, onion powder, garlic powder, and pepper.
  • Add chicken to a 6-quart slow cooker. Pour the mixture over top.
  • Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until chicken is tender and cooked through.
  • Remove chicken from the slow cooker. Whisk the cornstarch with 2 tablespoons cold water. Stir into the slow cooker, and cook on HIGH for 10-15 minutes, or until thickened.
  • Once thickened, whisk in the butter. Taste and season the gravy with additional salt and pepper if needed.
  • Shred or slice the chicken and return it to the gravy.

Notes

If desired, add browning sauce for a darker gravy.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. 
5 from 2 votes

Nutrition Information

Calories: 349 | Carbohydrates: 13g | Protein: 42g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 706mg | Potassium: 889mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 338IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Overhead of a spoon scooping shredded chicken and creamy gravy in a crockpot with a title.
Close up of a spoon scooping easy crockpot chicken and gravy with text.
Crockpot chicken and gravy served over mashed potatoes in a bowl and garnished with parsley with text.
Overhead of chicken and gravy in a crockpot and close up of chicken and gravy over mashed potatoes in a bowl with a title.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 2 votes

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Comments

  1. the only tip I have, and its a minor one. you know how when you poach chicken breasts, when its done the liquid has the little white bits from the fat at the top? I would either make sure the chicken breasts have zero fat, ( though that adds flavor) before thickening, skim off those bits or strain the liquid through a medium sieve. it does take away from the presentation a little bit if you dont.5 stars

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