Description
Slow Cooker Shredded Chicken and Gravy is my ultimate easy comfort-food dinner for busy days when I still want something cozy and homemade on the table. Juicy chicken simmers all day in a creamy, savory gravy until it’s tender enough to fall apart with a fork, then gets piled high over fluffy mashed potatoes, rice, or buttered noodles. This simple crockpot chicken recipe is perfect for quick weeknight dinners, meal prep, or lazy Sunday suppers, and it checks all the boxes for easy dinner, family-friendly comfort food, and stress-free dinner ideas when you need a no-fuss, easy recipe that still tastes like you spent all afternoon cooking.
Ingredients
2 pounds boneless skinless chicken breasts
2 cups low sodium chicken broth
1 can (10.5 ounces) cream of chicken soup
1 packet (about 1 ounce) dry chicken gravy mix
2 tablespoons dry ranch seasoning mix
2 tablespoons unsalted butter cut into pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
Salt to taste
2 tablespoons cornstarch
2 tablespoons cold water
Mashed potatoes cooked rice buttered egg noodles or warm biscuits for serving
Instructions
1. In the insert of a 5 to 7 quart slow cooker, whisk together the cream of chicken soup, chicken broth, dry chicken gravy mix, ranch seasoning, garlic powder, onion powder, and black pepper until smooth and well combined.
2. Nestle the chicken breasts into the gravy mixture, turning them once so they are coated on all sides and some of the sauce gets underneath.
3. Scatter the butter pieces over the top of the chicken. Cover the slow cooker with the lid.
4. Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is cooked through and shreds easily with two forks. Avoid lifting the lid frequently so the heat stays consistent.
5. Transfer the cooked chicken to a cutting board or large plate. Shred the meat with two forks into bite-sized pieces.
6. Return the shredded chicken to the slow cooker and stir it into the gravy so every piece is coated.
7. In a small bowl, whisk together the cornstarch and cold water until completely smooth. Stir the slurry into the hot gravy.
8. Turn the slow cooker to high, cover, and cook for 10 to 15 minutes, or until the gravy has thickened to your liking. If it becomes too thick, stir in a splash of extra broth or water.
9. Taste the gravy and add salt and a little more pepper if needed, adjusting to your preference.
10. Spoon the shredded chicken and gravy over hot mashed potatoes, rice, egg noodles, or split biscuits, and serve immediately with your favorite vegetables on the side.
Notes
For richer flavor and extra tenderness, you can substitute half of the chicken breasts with boneless skinless chicken thighs or use all thighs if you prefer dark meat.
The gravy will continue to thicken as it cools; when reheating leftovers, stir in a splash of chicken broth or milk to loosen it back to a silky, spoonable consistency.
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2
- Sodium: 780
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 45
- Cholesterol: 135
Keywords: slow cooker shredded chicken and gravy, crockpot chicken, easy dinner, comfort food, weeknight dinner, chicken and gravy, chicken over mashed potatoes