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Slow Cooker Chicken and Gravy

Slow cooker chicken and gravy cooks boneless chicken breasts in a smooth, savory gravy until tender enough to shred. A quick cornstarch slurry thickens the gravy before the chicken goes back into the slow cooker.
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Prep Time 10 minutes
Cook Time 4 hours 45 minutes
Total Time 4 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 packet (0.87 oz) chicken gravy mix
  • 1 cup low-sodium chicken broth
  • 0.25 tsp black pepper
  • 2 lb chicken breasts boneless, skinless
  • 2 tbsp cornstarch
  • 2 tbsp water cold

Equipment

  • 1 6-quart slow cooker

Method
 

  1. In a 6-quart slow cooker, whisk together the condensed cream of chicken soup, chicken gravy mix, low-sodium chicken broth, and black pepper until smooth.
  2. Add the chicken breasts and turn to coat them in the gravy mixture.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest part of each breast reaches 165°F.
  4. Transfer the chicken to a cutting board and shred it with two forks.
  5. Whisk the cornstarch and cold water in a small bowl.
  6. Stir the slurry into the gravy and cook on HIGH, uncovered, for 10 to 15 minutes, until thickened.
  7. Return the shredded chicken to the slow cooker and stir it into the gravy.

Notes

For the smoothest gravy, whisk the cornstarch and cold water until no lumps remain before stirring it in. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a gluten-free version, use certified gluten-free condensed soup and gravy mix.