Slow Cooker Chicken and Gravy
Slow Cooker Chicken and Gravy is a comforting, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to the most tender, flavorful chicken and a rich, creamy gravy. The cozy, comforting aroma will fill your home and make your family beg for this better-than-takeout dinner. If you love recipes like this, you’ll also enjoy Homemade Blackberry Coconut Pink Drink (Starbucks-Inspired) and Indulgent Caramel Crush Bars Wow Your Taste Buds.
Why This Slow Cooker Chicken and Gravy Is Pure Comfort
- Tender, fall-off-the-bone chicken
- Rich, creamy gravy made from scratch
- Easy clean-up with just one pot
- Perfect for meal prepping and freezing
What You'll Need for Slow Cooker Chicken and Gravy
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 or thighs
- 1 lb baby red potatoes, halved
- 1 lb baby carrots
- 1 large onion, sliced
- 1 packet (1 oz) dry ranch dressing mix
- 1 packet (1 oz) dry au jus gravy mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Crusty bread, for serving
📝 Ingredient Notes
- Chicken: You can also use bone-in chicken pieces for even more flavor.
- Potatoes: Leave the skin on for extra texture and flavor.
🛒 Tools & Equipment I Recommend
- Crock-Pot Slow Cooker — Cooks evenly and keeps food warm until serving. → See on Amazon
- KitchenAid Immersion Blender — Makes blending the gravy right in the slow cooker a breeze. → See on Amazon
How to Make Slow Cooker Chicken and Gravy
- Step 1: Place chicken in the bottom of a 6-quart slow cooker. Season with salt, pepper, garlic powder, onion powder, and paprika.
- Step 2: Add potatoes, carrots, and onion to the slow cooker. Sprinkle ranch dressing mix and au jus gravy mix over the top.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
- Step 4: Remove chicken and vegetables from the slow cooker and set aside. Blend the remaining liquid in the slow cooker until smooth. Season with salt and pepper to taste.
- Step 5: Serve chicken and vegetables over mashed potatoes or egg noodles, topped with gravy. Garnish with fresh parsley and serve with crusty bread.
Cook's Tips for Perfect Slow Cooker Chicken and Gravy
- Pro Tip: For even more flavor, brown the chicken in a pan before adding it to the slow cooker.
- Common mistake and fix: If your gravy is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the gravy. Cook for an additional 10-15 minutes until thickened.
- Pro Tip: To make this recipe even easier, you can use a bag of frozen mixed vegetables instead of fresh.
- Pro Tip: For a gluten-free version, use gluten-free gravy mix and ensure all other ingredients are certified gluten-free.
Storing & Reheating Slow Cooker Chicken and Gravy
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 for up to 3 months. Thaw overnight in the fridge before reheating.
Freezing Slow Cooker Chicken and Gravy
Freeze cooked chicken and gravy in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
Recipe Notes
- Chef tip: To make this recipe even easier, you can use a bag of frozen mixed vegetables instead of fresh.
- Best substitution: For a gluten-free version, use gluten-free gravy mix and ensure all other ingredients are certified gluten-free.
- Make-ahead: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your gravy is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the gravy. Cook for an additional 10-15 minutes until thickened.
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Slow Cooker Chicken and Gravy
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 lb baby red potatoes, halved
- 1 lb baby carrots
- 1 large onion, sliced
Seasonings
- 1 packet (1 oz) dry ranch dressing mix
- 1 packet (1 oz) dry au jus gravy mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Crusty bread, for serving
Instructions
- Step 1: Place chicken in the bottom of a 6-quart slow cooker. Season with salt, pepper, garlic powder, onion powder, and paprika.
- Step 2: Add potatoes, carrots, and onion to the slow cooker. Sprinkle ranch dressing mix and au jus gravy mix over the top.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
- Step 4: Remove chicken and vegetables from the slow cooker and set aside. Blend the remaining liquid in the slow cooker until smooth. Season with salt and pepper to taste.
- Step 5: Serve chicken and vegetables over mashed potatoes or egg noodles, topped with gravy. Garnish with fresh parsley and serve with crusty bread.
Notes
- Chef tip: To make this recipe even easier, you can use a bag of frozen mixed vegetables instead of fresh.
- Best substitution: For a gluten-free version, use gluten-free gravy mix and ensure all other ingredients are certified gluten-free.
- Make-ahead: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your gravy is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the gravy. Cook for an additional 10-15 minutes until thickened.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken and gravy in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
- Make ahead: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Per Serving
- Calories: 450
- Protein: 45g
- Fat: 15g
- Carbs: 35g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1300mg
- Cholesterol: 120mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Slow Cooker Chicken and Gravy FAQs
Yes, this recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.
If your gravy is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the gravy. Cook for an additional 10-15 minutes until thickened.
Yes, for a gluten-free version, use gluten-free gravy mix and ensure all other ingredients are certified gluten-free.
Yes, to make this recipe even easier, you can use a bag of frozen mixed vegetables instead of fresh.
Reheat in a 350°F oven for 15-20 minutes, until heated through. Alternatively, reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
A Warm Final Note
I can’t wait for you to try Slow Cooker Chicken and Gravy 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!
