This recipe for slow cooker chicken and gravy has been one of my easiest weeknight heroes and a favorite for busy Sundays at our house. I first made it on a rainy afternoon when I wanted something soothing, quick to assemble, and reliably comforting. The combination of tender chicken, a rich, savory gravy, and a whisper of granulated garlic filled the kitchen with an aroma that immediately felt like home. Over time it became our go-to when friends drop by unannounced because it demands very little hands-on time yet delivers a deeply satisfying result.

What makes this version special is its simplicity and flexibility. Using a single can of cream of chicken soup together with two envelopes of gravy mix produces a silky sauce that clings to every shred of chicken. I learned to keep the chicken in larger pieces while cooking so it stays moist, then shred it at the end for a lighter texture. Family members love it over plain white rice, while I favor it spooned over buttery mashed potatoes to soak up every last drop. It’s comfort food that never feels heavy or fussy, and it’s perfect for times when you want to feed a crowd without spending the afternoon in the kitchen.

Ingredients

• Chicken: 2 pounds of chicken tenders or about three boneless skinless chicken breasts. Choose fresh or fully thawed pieces for even cooking; thicker breasts work fine because the slow cooker keeps them moist.
• Cream of chicken soup: 1 can (10.75 ounces) condensed. I use a classic brand for reliable thickness and flavor; it gives the sauce body without extra steps.
• Chicken gravy mix: Two envelopes. These provide a savory backbone; look for an instant mix labeled for chicken or poultry.
• Chicken broth: 1 1/2 cups of low-sodium broth if you want to control the salt, or regular broth for deeper flavor.
• Granulated garlic: 1 teaspoon. Adds a subtle roasted garlic note that complements the canned soup.
• Salt and pepper: To taste at the end. Because canned soup and gravy mix contain sodium, adjust after cooking.
• Fresh parsley: Chopped, for garnish. Brightens the rich sauce and adds color.
• Kitchen Bouquet: 1/4 teaspoon optional, for color. Use sparingly if you prefer a darker gravy.

Instructions

Prepare the slow cooker and chicken: Place the chicken tenders or breasts in a single layer at the bottom of a 6-quart slow cooker. If using large breasts, nestle them so they sit evenly and cook uniformly. This ensures the meat remains juicy and cooks through without drying out. Mix the sauce: In a small bowl whisk together the can of condensed cream of chicken soup, the two envelopes of chicken gravy mix, 1 1/2 cups of chicken broth, and 1 teaspoon granulated garlic until smooth. If the mixture seems too thick, add a tablespoon or two of extra broth; the sauce will thicken as it heats, so aim for a saucy but pourable consistency. Combine and cook: Pour the combined mixture evenly over the chicken, making sure every piece gets coated. Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and pulls apart easily with two forks. Shred and season: Remove the chicken to a cutting board and shred with two forks or chop into bite-sized chunks. Return the meat to the slow cooker and stir to combine with the sauce. Taste and adjust seasoning with salt and freshly cracked black pepper. If you used low-sodium broth, you may need a pinch more salt. Finish and garnish: If the sauce needs thickening, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the cooker; cook on high for 10 to 15 minutes until thickened. Stir in a scant 1/4 teaspoon Kitchen Bouquet if desired for color. Garnish with chopped fresh parsley before serving.

Storage Tips

Cool leftovers quickly and transfer to shallow airtight containers for refrigeration, where the dish will keep for three days. For longer storage, freeze in meal-sized portions in freezer-safe containers or heavy-duty resealable bags for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat with a splash of broth to refresh the sauce, or microwave in short bursts, stirring between intervals until warmed through. Avoid boiling once reheated to preserve texture.

Ingredient Substitutions

If you prefer a lighter sauce, swap the condensed soup for a homemade roux-thickened chicken stock using 2 cups broth and 2 tablespoons butter plus 2 tablespoons flour whisked and simmered until thick. For gluten-free options, use a certified gluten-free cream soup or make a quick slurry with cornstarch to thicken and substitute a gluten-free gravy mix. To make it dairy-free, choose a dairy-free condensed soup alternative or build a broth-based sauce with non-dairy milk and cornstarch for body.

Serving Suggestions

Serve this over steaming white rice, buttered egg noodles, or creamy mashed potatoes so the sauce can be soaked up. Add a crisp vegetable like roasted broccoli or sautéed green beans for texture contrast. For a weeknight bowl, top with quick-pickled red onions or a squeeze of lemon to cut the richness. Garnish with chopped parsley for color and a fresh herbal note.

Cultural Background

This style of comfort fare draws on classic American home cooking where canned soups and boxed gravies became staples for busy households in the mid-twentieth century. Combining convenience products with fresh protein yields a comforting, nostalgic dish that evolved into many regional variations, often appearing at potlucks and family suppers. It reflects practical cooking where flavor and simplicity take center stage.

Seasonal Adaptations

In colder months, enrich the sauce with a splash of white wine and a few thyme sprigs added early in the cook. In spring and summer, stir in fresh peas or diced roasted red peppers at the end for brightness. During the holidays, add a pinch of poultry seasoning and serve alongside roasted root vegetables for a heartier spread.

Meal Prep Tips

Double the recipe and freeze half in portioned containers for quick future meals. Assemble the dry components for the sauce in a bag with the soup can measured out so you can dump everything into the cooker in minutes. If prepping for lunches, pack rice separately and pour chicken and gravy into a leakproof container to keep textures separated until reheating.

Whether you are feeding a family, hosting a casual gathering, or simply want a low-effort comforting meal, this slow cooker chicken and gravy delivers reliably. It’s one of those timeless preparations that grows better with small tweaks and becomes a staple you reach for again and again.