How do you cook chicken in gravy in a slow cooker?

Place the chicken in the slow cooker, mix the soup, gravy mix, and broth, pour it over the top, and cook on low for 4 hours. Then shred and stir.

Is it okay to put raw chicken in a slow cooker?

Yes, it’s perfectly safe. As long as the chicken reaches 165°F internally, your slow cooker does all the hard work.

Sometimes steam inside the pot adds extra liquid. Stirring in sour cream at the end helps thicken the gravy and balance the texture.

You don’t need extra steps. The gravy mix, soup, and broth create a thick and flavorful sauce as they cook together.

This Slow Cooker Chicken and Gravy is creamy, cozy, and effortless — the perfect comfort food for busy nights.

Scale

2½ lbs boneless, skinless chicken breasts (thawed if frozen)

1 (10.25 oz) can cream of chicken soup

2 (0.87 oz) envelopes chicken gravy mix

1 cup low-sodium chicken broth

½ cup sour cream

Kosher salt, to taste

Freshly ground black pepper, to taste

Cooked rice or mashed potatoes, for serving

Fresh parsley, chopped, for garnish

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1. Place chicken breasts in the bottom of the slow cooker.

2. In a medium bowl, whisk together the cream of chicken soup, gravy mix, and chicken broth until smooth.

3. Pour the gravy mixture over the chicken.

4. Cover and cook on low for about 4 hours, or until the chicken reaches 165°F internally.

5. Shred the chicken directly in the slow cooker using two forks.

6. Stir in sour cream and season with salt and pepper to taste.

7. Serve over rice or mashed potatoes and garnish with parsley.

This recipe is easily scalable — use less chicken for more gravy, or double the chicken without changing anything else.

Serve it over mashed potatoes, rice, or egg noodles.

Leftovers can be refrigerated for up to 3 days or frozen for 2 months.

Reheat gently with a splash of broth for best texture.