Ever get home after a marathon day and just, like, stare at your fridge? Me too. That’s exactly why I can’t live without this easy crockpot chicken recipe. No joke—it saves my sanity on busy nights. You basically dump everything in, walk away, and come back to food that honestly could be from a five-star restaurant (if you ignore my chipped old bowls). Plus, there’s zero fancy chef skills required, so you really can’t mess this up. If you’re like me and love closing the kitchen without a disaster, you’ll get obsessed fast.
How To Make Chicken & Gravy in the Crockpot
So, here’s the play-by-play on making this easy crockpot chicken recipe. First, you grab a few boneless, skinless chicken breasts (or thighs, honestly, go wild). Lay ‘em right in your slow cooker. Sprinkle on a packet of chicken gravy mix (the store kind—don’t get fancy). Add a can of cream of chicken soup for that classic, cozy vibe. I usually throw in maybe half a cup of chicken broth, just enough so it’s not bone-dry, but not soupy either.
Don’t overthink it! Cover the crockpot. Set it to low for about six to seven hours. If you forgot to plan, high for three or four works just fine. When it’s done, shred the chicken with two forks. The gravy thickens as it sits. Sometimes I add a little pepper, sometimes not. Depends on the mood. My aunt swears by tossing in a clove of garlic in the mix, but I always forget.
By the time the kitchen smells like, well, victory, you’ll know it’s ready. I can barely keep people from picking at it before dinner.
“Absolutely the easiest chicken dinner I’ve tried—my picky toddler even gobbled it up, and that’s saying something!” — Jamie from Duluth
What to Serve with Slow Cooker Chicken & Gravy
I get asked this all the time. You could basically put the chicken and gravy on anything and be a champion—but I do have favorites. Mashed potatoes are a classic. Actually, I sometimes cheat and use those microwave potatoes (not sorry). It’s also ridiculously good on toast or biscuits, kind of like brunch, but for dinner. If you’re on a veggie kick, steam up some broccoli or toss together a side salad for a little crunch and color.
Maybe it’s just me, but fresh parsley on top makes this whole thing look like you planned it days in advance. If you like to dip, crusty bread is the way to go. My brother’s a rice fan, and he swears it’s better that way.
How to Store and Reheat
This part is almost too easy. Let everything cool down and scoop the leftovers into an airtight container. Straight into the fridge it goes. You’ll get about three to four days before it tastes funky. To reheat, a minute or two in the microwave and a stir does the trick. Or warm it up gently on the stove—just add a splash of broth if things look thick.
Pro tip: this easy crockpot chicken recipe gets even better next day. The flavors somehow meld and get cozier. I don’t know the science, it’s just good. Tastes like you cooked all over again.
How to Freeze
Here’s something wild—this meal is a freeze-and-eat champion. Once cooled, spoon the chicken and gravy into a freezer-safe bag (the kind with the double lock). Squeeze out the air. Label it, or you’ll end up playing “what is this mystery block?” later. Lay flat to freeze, it’ll thaw faster.
When you want to eat later, just thaw in the fridge overnight. Warm it up gently, either on the stove or in the crockpot on low for an hour. Tastes just as good as fresh. This saves me on weeks when I can’t even see my calendar through the chaos.
Serving Suggestions
If you want to jazz up this easy crockpot chicken recipe, here’s a few easy winners:
- Pile the chicken and gravy over open-faced biscuits for a southern diner feel.
- Serve on top of fluffy rice with a sprinkle of fresh parsley.
- Spoon onto toasted bread (Texas toast if you ask me), and serve with a big ole dill pickle on the side.
- Top with a little shredded cheddar and some green onions for a “loaded” version.
You can’t really go wrong, but these combos have been crowd-pleasers at my house.
FAQs
Can I use frozen chicken for the easy crockpot chicken recipe?
Yup, just add 1 extra hour to the cooking time and check that it shreds easy at the end.
What if I have only cream of mushroom soup, not chicken?
Works fine. You’ll notice a tiny flavor change, but still super tasty.
How do I make it less salty?
Use low-sodium broth and skip the extra salt. Maybe go for a lower-salt gravy packet. (Taste first—some are extra salty.)
What’s the best way to shred the chicken?
Two forks work. If you’re lazy like me, a hand mixer right in the crockpot does it super fast.
Should I add extra veggies?
Some people throw in carrots or frozen peas at the end, and it works. I stick with just chicken most nights because, well, easier.
One Last Nudge—You Need to Try This!
Alright, so if you’re looking for a foolproof plan for dinner, this easy crockpot chicken recipe should be your new sidekick. It’s cozy, it’s flexible, and seriously—you’ll wonder why you ever stood in the kitchen stirring anything. If you want more ideas, check out these healthy crockpot chicken dinners (so many good ones out there). Trust me, you’ll knock everyone’s socks off. Give it a spin and tell me how it went (I love reading your stories… keep ‘em coming).
Easy Crockpot Chicken Breasts Recipe
Ingredients
Equipment
Method
- Place the chicken breasts in the bottom of the crockpot.
- Pour the chicken broth over the chicken breasts.
- Sprinkle salt, pepper, garlic powder, onion powder, and paprika over the chicken.
- Drizzle olive oil over the top.
- Cover and cook on low for 4 hours or until chicken is cooked through and tender.
- Remove chicken and let rest for a few minutes before slicing or shredding.