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Crockpot Chicken and Gravy

This Crockpot Chicken and Gravy is a hearty, comforting dish cooked slowly to achieve tender chicken smothered in a rich, velvety gravy. Main ingredients include bone-in chicken thighs, cream of mushroom soup, and simple seasonings, resulting in a dish with a luscious, saucy finish. It’s a one-pot meal that delivers cozy, home-cooked flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably large for juicy results
  • 1 can cream of mushroom soup unspecified size, around 10.5 oz
  • 1 cup chicken broth low-sodium preferred
  • 1 teaspoon onion powder adds depth and sweetness
  • 1 teaspoon garlic powder for subtle savory flavor
  • 1/2 teaspoon black pepper fresh cracked for best aroma
  • 2 tablespoons butter for richness and shine, added at the end

Equipment

  • Slow cooker
  • Whisk
  • Spatula
  • Measuring spoons and cups
  • Small bowl

Method
 

  1. Place the chicken thighs in the slow cooker, spreading them out evenly so they cook uniformly.
  2. In a small bowl, whisk together the cream of mushroom soup, chicken broth, onion powder, garlic powder, and black pepper until smooth and well combined.
  3. Pour the gravy mixture over the chicken, making sure all the pieces are coated thoroughly. Use a spatula to gently lift and distribute the sauce if needed.
  4. Cover the slow cooker and set it to low. Let it cook for 6 to 8 hours until the chicken is tender and falling apart, filling your kitchen with a savory aroma.
  5. Check the chicken after about 6 hours. It should be juicy and easily shredded with a fork. If the gravy seems too thin, remove the chicken and set aside.
  6. Turn the slow cooker to high. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the hot gravy. Let it simmer for about 10 minutes until the gravy thickens and becomes velvety.
  7. Return the shredded chicken to the thickened gravy and stir to coat well. Let it sit for another 10 minutes to absorb flavors and heat through.
  8. Finish by stirring in the butter until melted, giving the gravy a glossy, rich finish. Taste and adjust seasoning if needed.
  9. Serve the hot chicken and gravy over mashed potatoes, rice, or crusty bread for a cozy, satisfying meal. Garnish with fresh herbs if desired.