Can I double this recipe for a crowd?

Yes, but make sure your slow cooker is big enough. I once tried doubling in a smaller pot, and we had a lot of cool chicken and a very patient family. Use a large cooker and keep similar cook time, but check for doneness a bit earlier in case your cooker distributes heat differently.

Can I use frozen chicken?

I recommend thawed chicken for safety and even cooking. If you must use frozen, add extra time and check the internal temperature. Once cooled, frozen chicken tends to release more water, so the gravy may need a little time to thicken afterward.

Is sour cream necessary?

Sour cream adds that tang and silk I adore, but Greek yogurt can substitute in equal parts if you want a lighter tang and higher protein. If you use yogurt, temper it first by mixing with a bit of warm gravy to prevent curdling.

How do I make the gravy thicker?

If the gravy is too thin, whisk a tablespoon of cornstarch with a little cold water to create a slurry. Stir it into the slow cooker and switch to high for 15 to 20 minutes until it thickens. Alternatively, remove a cup of sauce, simmer it on the stove to reduce, and then return it to the pot.

Can I add vegetables?

Yes. Root vegetables like carrots and potatoes work best. Cut them small and add them at the beginning so they become tender. If you add quick-cooking veggies like peas or green beans, stir them in during the last 30 minutes.

Easy Slow Cooker Chicken and Gravy Recipe 2026

Description

A comforting and convenient slow cooker dish that combines tender chicken with a silky gravy, perfect for busy weeknight dinners.

Ingredients

Scale

2½ pounds boneless skinless chicken breasts
10.25 ounces cream of chicken soup (1 can)
1.74 ounces chicken gravy mix (2 envelopes)
1 cup low-sodium chicken broth
½ cup sour cream
Kosher salt and freshly ground black pepper to taste

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Instructions

Place chicken breasts in the slow cooker, laying them flat.
In a medium bowl, whisk together cream of chicken soup, chicken gravy mix, and broth until smooth.
Pour the mixture over the chicken and cover the slow cooker.
Cook on low for about 4 hours until the chicken reaches an internal temperature of 165°F.
Shred the chicken in the slow cooker with two forks and stir in sour cream; season to taste.
Serve over rice or mashed potatoes, garnished with fresh parsley.
If the sauce looks too thin after shredding, flip the cooker to high and let it thicken for 15 to 30 minutes.

Notes

Great served with mashed potatoes, rice, or buttered noodles. Leftovers improve in flavor and can be stored in the fridge for 3 to 4 days.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 650mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 35g
Cholesterol: 90mg