Slow Cooker Chicken and Gravy: Better Than Takeout

Slow Cooker Chicken and Gravy is the ultimate comfort food, ready in just 4 hours. After making this many times, I’ve discovered the secret to tender, flavorful chicken every time. The rich, creamy gravy is simply irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Honey Mustard BLT Chicken Sliders and Mouthwatering Garlic Parmesan Chicken and Potatoes.

What You'll Need for Slow Cooker Chicken and Gravy: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 packet (1 oz) dry onion soup mix
• 1 bag (16 oz) frozen mixed vegetables
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Optional: Fresh parsley, chopped
• Optional: Crushed red pepper flakes

How to Make Slow Cooker Chicken and Gravy: Better Than Takeout

1. Step 1: Place chicken breasts in the slow cooker.
2. Step 2: In a bowl, mix together cream of chicken soup, cream of mushroom soup, milk, dry onion soup mix, salt, pepper, garlic powder, and paprika. Pour over chicken.
3. Step 3: Add frozen mixed vegetables to the slow cooker.
4. Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. Step 5: Remove chicken from slow cooker and shred. Return to slow cooker and stir to combine with gravy. Serve over mashed potatoes or rice.

Storing & Reheating Slow Cooker Chicken and Gravy: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen. Thaw overnight in the fridge before reheating.

Freezing Slow Cooker Chicken and Gravy: Better Than Takeout

Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a richer gravy, use heavy cream instead of milk.
• Best substitution: You can substitute the cream soups with 1 cup of chicken broth and 1 cup of sour cream for a tangier flavor.
• Make-ahead: You can prepare the chicken and gravy mixture the night before and refrigerate it. Cook as directed the next day.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If your gravy is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the slow cooker. Cook on high for an additional 15-20 minutes.

Slow Cooker Chicken and Gravy: Better Than Takeout

⏱

Prep

10 minutes

🍳

Cook

4-5 hours

⏳

Total

4-5 hours 10 minutes

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 packet (1 oz) dry onion soup mix
• 1 bag (16 oz) frozen mixed vegetables

Seasonings

• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Optional Toppings

• Fresh parsley, chopped
• Crushed red pepper flakes

Instructions

1. Step 1: Place chicken breasts in the slow cooker.
2. Step 2: In a bowl, mix together cream of chicken soup, cream of mushroom soup, milk, dry onion soup mix, salt, pepper, garlic powder, and paprika. Pour over chicken.
3. Step 3: Add frozen mixed vegetables to the slow cooker.
4. Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. Step 5: Remove chicken from slow cooker and shred. Return to slow cooker and stir to combine with gravy. Serve over mashed potatoes or rice.

Notes

• Chef tip: For a richer gravy, use heavy cream instead of milk.
• Best substitution: You can substitute the cream soups with 1 cup of chicken broth and 1 cup of sour cream for a tangier flavor.
• Make-ahead: You can prepare the chicken and gravy mixture the night before and refrigerate it. Cook as directed the next day.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If your gravy is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the slow cooker. Cook on high for an additional 15-20 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made ahead and frozen. Thaw overnight in the fridge before reheating.

Nutrition Per Serving

• Calories: 380
• Protein: 35g
• Fat: 16g
• Carbs: 20g
• Fiber: 2g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 100mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Slow Cooker Chicken and Gravy: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Slow Cooker Chicken and Gravy: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!