Slow Cooker Chicken and Gravy

Directions

1. Place the chicken breasts evenly in the bottom of the slow cooker.
2. In a medium bowl, whisk together cream of chicken soup, chicken broth, dry onion soup mix, garlic powder, and black pepper until smooth.
3. Pour the mixture over the chicken, ensuring each piece is well coated.
4. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
5. About 30 minutes before serving, mix cornstarch and water to make a slurry.
6. Stir the slurry into the slow cooker and switch to high to allow the gravy to thicken.
7. While the gravy thickens, prepare any desired sides such as mashed potatoes, rice, or steamed vegetables.
8. Check the chicken for doneness—it should reach an internal temperature of 165°F (74°C) and shred easily with a fork.
9. Serve the chicken topped with the thickened gravy and sprinkle with fresh parsley for a pop of color and flavor.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 3–8 hours (depending on slow cooker setting)
• Total Time: 3 hours 10 minutes–8 hours 10 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Swap cream of chicken soup for cream of mushroom or homemade white sauce for a slightly different flavor.
• Replace chicken broth with vegetable broth for a lighter or vegetarian-friendly option.
• Add herbs like thyme, rosemary, or a dash of paprika for an extra layer of flavor.
• Toss in vegetables such as carrots, peas, or green beans during the last hour of cooking to create a one-pot meal.

Serving Suggestions