Dinner

Creamy Crockpot Chicken and Gravy Recipe

ByIsabella Vance January 11, 2026January 11, 2026

Introduction

This Crockpot Chicken and Gravy recipe is a comforting, easy-to-make dish perfect for busy days. Tender chicken simmers slowly in a rich, flavorful gravy, making it an ideal meal to serve over rice, mashed potatoes, or noodles.

A white bowl filled with a dish that has two main layers: the bottom layer consists of light brown cooked rice with a slightly separated grain texture, and the top layer is shredded chicken coated in a creamy white sauce, scattered with small black pepper specks and bits of green herbs. The chicken pieces are unevenly sized, some thin and stringy, others chunkier, all blending into the sauce, creating a soft, rich, and moist texture contrast against the rice. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts (or thighs)
2 (0.87 oz) packets low-sodium chicken gravy
1/4 cup dry whole milk powder
2 tablespoons cornstarch
1 1/2 tablespoons instant chicken bouillon granules
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 cups water

Instructions

Step 1: Lightly coat the inside of a 6+ quart crockpot insert with non-stick spray. Place the chicken breasts into the crockpot.
Step 2: In a medium bowl, whisk together the chicken gravy packets, dry milk powder, cornstarch, chicken bouillon granules, garlic powder, onion powder, black pepper, basil, and thyme.
Step 3: Slowly pour in about half of the water while stirring continuously until a paste forms. Then gradually whisk in the remaining water to create a smooth gravy without lumps.
Step 4: Pour the gravy mixture over the chicken in the crockpot. Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
Step 5: Shred the chicken with two forks to your preferred size. Serve the chicken and gravy over rice, mashed potatoes, or egg noodles. For a fun twist, try it with Ritz crackers!

Tips & Variations

For extra flavor, add a splash of white wine or a few fresh herbs like rosemary during cooking.
Feel free to substitute chicken thighs for a juicier texture.
Adjust black pepper to taste when serving for a bit more spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally to maintain a smooth gravy. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of a white bowl filled with creamy, shredded chicken pasta that has a pale beige color mixed with small green herb flakes scattered on the top and throughout the dish. The soft pasta strands and tender chicken pieces are coated in a smooth, thick sauce. A silver fork is inserted into the pasta from the top right, with its tines lifting some of the noodles. The bowl sits on a white marbled surface, providing a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, you can use fresh herbs. Use about three times the amount of fresh herbs compared to dried since fresh herbs are less concentrated.

Is it possible to make this recipe on the stovetop?

Absolutely. Simmer the chicken and gravy mixture in a covered pot over low heat for about 45 minutes to an hour, until the chicken is cooked and tender.