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Crockpot Chicken and Gravy

A close-up of shredded crockpot chicken and gravy generously poured over a bed of fluffy white rice on a dark plate.
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A simple dump-and-go slow cooker chicken recipe with creamy gravy, perfect for a comforting weeknight meal served over rice, potatoes, or biscuits.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 packet (1 ounce) dry onion soup mix
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 cup water
  • 1/2 cup sour cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Place chicken thighs in the bottom of your slow cooker.
  2. Sprinkle the dry onion soup mix evenly over the chicken.
  3. Pour the condensed cream of chicken soup over the soup mix.
  4. Add 1 cup of water to the slow cooker.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  6. About 30 minutes before serving, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  7. In a small bowl, whisk together the sour cream, cornstarch, and 2 tablespoons of cold water until smooth.
  8. Stir the sour cream mixture into the slow cooker with the chicken and gravy.
  9. Cook for another 20-30 minutes on high, stirring occasionally, until the gravy has thickened.
  10. Serve hot over mashed potatoes, rice, or biscuits.

Notes

  • For a thicker gravy, you can add an extra tablespoon of cornstarch mixed with a little cold water.
  • You can substitute chicken breasts for thighs, but reduce the cooking time to prevent them from drying out.
  • This recipe is great for meal prep; leftovers store well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-chicken-and-gravy/