Easy Slow Cooker Chicken and Gravy (No Canned Soup)

This Easy Slow Cooker Chicken and Gravy is the cozy, comforting dinner busy weeknights were made for. Tender shredded chicken and rich homemade gravy come together with simple ingredients.

This time of year, I am all about slow cooker meals because they make life so much easier during the busy season we are in. Being able to add everything to the crockpot in the morning and have dinner ready by evening is such a gift. That is exactly why I created this chicken and gravy recipe, it brings all the cozy comfort of a homemade stovetop meal to the table with very little effort. Made with real ingredients and no canned soup or seasoning packets, it is the perfect comforting dinner for those busy nights.

Why You’ll Love This Slow Cooker Chicken Gravy

Ingredients You’ll Need

• Chicken: Boneless, skinless chicken breasts or thighs cook until tender and easily shred into the gravy.
• Yellow onion: Adds natural sweetness as it slowly cooks.
• Garlic: Gives the homemade gravy a rich, flavorful base.
• Chicken broth: Keeps the chicken moist and creates the base for the gravy.
• Worcestershire sauce: Adds a deeper savory flavor without requiring seasoning packets.
• Dried parsley: Adds a mild herby flavor and a little color.
• Garlic powder: Distributes garlic flavor evenly throughout the dish.
• Onion powder: Enhances the onion flavor and makes the gravy extra savory.
• Paprika: Adds warmth, color, and a subtle depth of flavor.
• Salt and black pepper: Bring all the flavors together.
• Butter: Adds richness and creates a more flavorful gravy.
• Corn starch: Thickens the slow cooker liquid into a smooth gravy.
• Cold water: Helps the cornstarch dissolve without forming lumps.
• Heavy cream or whole milk: Gives the gravy its creamy, comforting finish.

How to Make Slow Cooker Chicken and Gravy

Please see the recipe card at the bottom of this post for the full recipe details.

How to Store and Reheat

Store leftover slow cooker chicken and gravy in an airtight container in the refrigerator for up to 4 days.

Reheat individual servings in the microwave until warmed through, stirring halfway. For larger portions, warm gently in a saucepan over medium-low heat, adding a splash of chicken broth or milk if the gravy becomes too thick.

Serving Suggestions

Serve this chicken and gravy over:

• Creamy mashed potatoes
• Steamed rice
• Egg noodles or gluten-free pasta
• Fluffy biscuits
• Toast or sourdough bread
• Baked potatoes

Complete the meal with a simple vegetable, such as:

• Roasted green beans
• Steamed broccoli
• Honey-glazed carrots
• Buttered peas
• A simple garden salad

Frequently Asked Questions

More Slow Cooker Recipes You’ll Love

Easy Slow Cooker Chicken and Gravy

Tender shredded chicken is cooked in a rich, creamy homemade gravy using simple pantry ingredients. This easy slow cooker dinner is made without canned soup or seasoning packets and is perfect served over mashed potatoes.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:5 hours hrs 25 minutes mins

Total Time:5 hours hrs 35 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: slow cooker chicken dinner, slow cooker meal

Servings: 6 Servings

Equipment

• 1 slow cooker

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 1 small yellow onion finely diced
• 3 garlic cloves minced
• 1½ cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ¾ teaspoon salt plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 3 tablespoons corn starch
• 3 tablespoons cold water
• ½ cup heavy cream or whole milk

Instructions

1. Add the diced onion and minced garlic to the bottom of the slow cooker. Arrange the chicken on top.
2. In a small bowl or measuring cup, whisk together the chicken broth, Worcestershire sauce, parsley, garlic powder, onion powder, paprika, salt, and black pepper.
3. Pour the seasoned broth mixture over the chicken. Place the butter on top.
4. Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Transfer the cooked chicken to a plate and shred it using two forks.
6. Whisk together the corn starch and cold water until completely smooth. Stir the slurry into the cooking liquid in the slow cooker.
7. Cover and cook on high for 10–15 minutes, or until the gravy begins to thicken.
8. Stir in the heavy cream or whole milk. Return the shredded chicken to the slow cooker and stir until coated in the gravy.
9. Cook for another 5–10 minutes, until everything is warmed through. Taste and add additional salt or pepper if needed. Serve warm over mashed potatoes, rice, noodles, or biscuits.

Notes

• Chicken thighs will create richer, especially tender results, while chicken breasts are a leaner option.
• Add the cream or milk near the end of cooking to keep the gravy smooth.
• If the gravy is too thick, stir in a splash of chicken broth or milk.
• If the gravy is too thin, combine 1 additional tablespoon of cornstarch with 1 tablespoon of cold water. Stir it into the gravy and cook on high until thickened.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.