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Chicken and Gravy Crockpot

Tender chicken simmered in rich, creamy gravy using simple ingredients in a slow cooker for the perfect comfort food meal.
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Prep Time 10 minutes
Cook Time 4 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (or 6 thighs for extra flavor)
  • 1 packet onion soup mix
  • 1 can cream of mushroom soup (10.75 oz)
  • 1 cup chicken broth
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh thyme sprigs (optional)

Method
 

  1. Pat chicken breasts dry and season both sides with salt and pepper. Place the seasoned chicken in your crockpot in a single layer.
  2. Whisk together the onion soup mix, cream of mushroom soup, and chicken broth until smooth. Pour this mixture over the chicken, ensuring each piece is well-coated.
  3. Cover and cook on low for 4-6 hours or high for 2-3 hours. The chicken is done when it easily shreds with a fork and reaches an internal temperature of 165°F.
  4. Remove the chicken and shred it using two forks. Mix cornstarch and cold water in a small bowl until smooth, then stir this slurry into the crockpot juices. Return the shredded chicken to the pot and cook on high for 15 minutes until the gravy thickens.

Notes

Pat chicken dry before seasoning for better texture. Don't lift crockpot lid frequently as it releases heat. Add cornstarch slurry at the end to prevent breaking down. Can substitute chicken thighs for breasts for more flavor and lower cost. Store leftovers in refrigerator for up to 4 days or freeze for 3 months. Reheat gently with splash of chicken broth.