Why You’ll Love This Recipe
I love this recipe because it’s a true dump-and-go meal. The flavors are rich and satisfying, and it pairs perfectly with rice or mashed potatoes. Plus, it requires only a handful of ingredients and very little prep time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 packet brown gravy mix
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
Salt and pepper to taste
Cooked rice or mashed potatoes, for serving
directions
I start by placing the chicken breasts in the bottom of the slow cooker.
In a separate bowl, I whisk together the ranch seasoning mix, brown gravy mix, cream of chicken soup, and chicken broth until smooth.
Then I pour this gravy mixture over the chicken in the slow cooker.
I cover the slow cooker and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender.
Once done, I shred the chicken with two forks directly in the slow cooker, stirring it into the rich gravy until well combined.
I taste the mixture and adjust the seasoning with salt and pepper if needed.
Finally, I serve the chicken and gravy over hot cooked rice or mashed potatoes.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 6–7 hours on low
Total Time: 6 hours 10 minutes
Servings: 4 servings
Calories: 320 kcal per serving
Variations
I sometimes use boneless chicken thighs for a richer flavor. Adding mushrooms or frozen peas during the last hour of cooking makes it more filling. For a touch of heat, I mix in a dash of hot sauce or a pinch of cayenne pepper.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the microwave or on the stovetop over low heat, stirring occasionally until heated through.
FAQs
Can I use frozen chicken breasts?
Yes, I often use frozen chicken directly in the slow cooker—just add an extra hour to the cooking time.
Can I use homemade gravy instead of packets?
Absolutely. If I prefer to make my own, I substitute with homemade ranch and gravy seasonings.
What side dishes go well with this?
I usually serve it over mashed potatoes or rice, but it’s also great with egg noodles, steamed vegetables, or biscuits.
Can I make this dish ahead of time?
Yes, I sometimes prep everything the night before, store it in the fridge, and start the slow cooker in the morning.
Does this freeze well?
Yes, I freeze portions in airtight containers for up to 2 months. I thaw overnight in the fridge and reheat gently.
Conclusion
Slow Cooker Chicken and Gravy is one of my favorite easy comfort meals. It’s creamy, satisfying, and perfect for those nights when I want something cozy with minimal prep. Whether served over rice or mashed potatoes, it always hits the spot.
Print
Slow Cooker Chicken and Gravy
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
Description
Tender shredded chicken slow-cooked in a rich ranch and gravy sauce—comforting, creamy, and perfect over rice or mashed potatoes.
Ingredients
4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 packet brown gravy mix
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
Salt and pepper, to taste
Cooked rice or mashed potatoes, for serving
Instructions
Place chicken breasts in the bottom of the slow cooker.
In a bowl, whisk together ranch seasoning, gravy mix, cream of chicken soup, and broth until smooth.
Pour the mixture over the chicken.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Shred chicken with two forks and stir into the gravy.
Adjust seasoning with salt and pepper.
Serve hot over rice or mashed potatoes.
Notes
Substitute chicken thighs for a richer flavor.
Add mushrooms or frozen peas in the last hour.
For spice, stir in hot sauce or cayenne pepper.
Prep ahead and refrigerate overnight for easy mornings.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
