Ingredients
Equipment
Method
- If you're using chicken breasts, you can leave them whole or cut them in half to ensure they cook evenly. If using thighs, trim any excess fat. Pat the chicken dry with paper towels. Season generously with salt and pepper, and optionally, a pinch of garlic powder or dried thyme.1.5-2 pounds Boneless, skinless chicken breasts or thighs, Salt (optional), Black pepper to taste (optional), Garlic powder (optional), Dried thyme (optional)
- Heat the butter or oil in a skillet over medium-high heat. Sear the chicken pieces for about 1-2 minutes per side, just until lightly browned. This step adds an extra layer of flavor and helps create a more visually appealing dish, though it can be skipped if you're in a major rush.1 tablespoon Butter or oil, 1.5-2 pounds Boneless, skinless chicken breasts or thighs
- In your slow cooker insert, whisk together the dry onion soup mix and the dry brown gravy mix. Gradually whisk in the 1.5 cups of water until well combined and no dry clumps remain. This mixture will form the base of your savory gravy.1 packet Dry onion soup mix, 1 packet Dry brown gravy mix, 1.5 cups Water
- Sprinkle the 1/4 cup of all-purpose flour over the liquid mixture in the slow cooker. Whisk vigorously until the flour is fully incorporated and the mixture is smooth. This is crucial for achieving a thick, luscious gravy.1/4 cup All-purpose flour
- Place the browned (or unbrowned) chicken pieces into the slow cooker, nestling them into the liquid mixture. Ensure the chicken is mostly submerged.1.5-2 pounds Boneless, skinless chicken breasts or thighs
- Cover the slow cooker and cook on the LOW setting for 4-6 hours, or until the chicken is completely cooked through and tender. The exact cooking time will depend on your slow cooker and the size of your chicken pieces. The chicken should easily shred or pull apart with a fork.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.1.5-2 pounds Boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker. Stir it into the gravy to coat the pieces evenly.1.5-2 pounds Boneless, skinless chicken breasts or thighs
- If you prefer a thicker gravy, you can mash some of the shredded chicken directly into the sauce or make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then stir it into the crockpot and cook on HIGH for an additional 15-30 minutes, or until thickened.
- Ladle the Best Crockpot Chicken and Gravy over your favorite side dishes like fluffy mashed potatoes, white rice, or tender egg noodles. Garnish with fresh parsley if desired.Mashed potatoes, rice, or egg noodles (for serving)
Notes
Refrigerated leftovers will stay fresh for 3-4 days. For longer storage, freeze the chicken and gravy in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
