This Crock Pot Chicken and Gravy is just about the easiest and least expensive recipe you can make. No canned soups or packet gravy mixes, either!
We may be deep into fall, but temperatures are still in the 90s in SoCal. I’m definitely cravings those cold-weather classics, but there is no way I’m turning on my oven this week. Crock Pot Chicken and Gravy to the rescue!
I was looking for some comforting chicken and gravy combo that I could serve over mashed potatoes. If you’re an old-school Weight Watcher (like myself), you may remember a recipe like this that called for fat-free condensed Cream of Chicken soup and two packets of Chicken Gravy mix. Dump it all in the Crock Pot and let it cook away.
That version is definitely easy and delicious, but I didn’t want to go to the store just for those items. Plus, I’ve been trying to clean up my diet a bit. The preservatives and strange ingredients in both of those items are pretty off-putting to me.
I did a little research and found that Chicken Gravy mix is pretty much just poultry seasoning, chicken bouillon, flour, and a ton of weird ingredients to make it look darker. Plus, tons of added salt. Condensed Cream of Chicken soup is basically milk, more chicken flavor, and a thickening agent. So why not just use some seasoning and milk that I already have at home, then I can control the amount of bouillon and salt I add. And my using cornstarch as my thickener, I’m able to keep this gluten-free!
How to Make Crock Pot Chicken and Gravy
Honestly, there is really nothing to this. All you have to do is
- whisk up your broth and spices in the slow cooker
- nestle in your raw chicken breasts
- set your slow cooker to low for 5-6 hours
- turn slow cooker to high
- add in cornstarch/milk mixture
- cook for another 10 minutes
- serve!
Can I make this in the instant pot?
My simple answer is that I haven’t tried this yet, so I can’t say for sure. But I definitely think it could work. Since the chicken cooks in a spiced-up broth, there would be plenty of liquid to accommodate a pressure cooker.
My suggestion would be to cook the chicken and broth on high pressure for 10 minutes, then instant release. Turn to the “Saute” function, then add the half and half/cornstarch mixture and bring to a boil until thickened.
Let me reiterate that I have NOT tried it this way. It’s just an educated guess. If you try it in the Instant Pot, please let me know how it goes!
Ideas for altering the recipe
This is a minimalist recipe, meaning that it’s meant to be just straight-up chicken and gravy. It’s absolutely divine served with just some Lightened-Up Mashed Potatoes and a side veggie.
That being said, this makes for a LOT of gravy, so you could definitely add in some vegetables to make it a one-pot meal. I’m the weirdo who cannot stand my foods from different “categories” to touch, so I just make a side vegetable when I serve this.
Also–you don’t need to use half and half. I love the flavor and little bit of creaminess that it adds, but omit it if you want. You could also use whole milk. I’m hesitant to suggest using skim or plant-based milk (like almond) because it might curdle in the slow cooker. But that’s totally up to you! You could also omit the milk all together, which would lower the points to 1 SP per serving. If you do that, I suggest only adding in 2 1/2 tbsp cornstarch in the end.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Crock Pot Chicken and Gravy
Ingredients
- 3 medium chicken breasts, raw (about 2.5 pounds)
- 2 cups warm water
- 3 tsp Better than Bouillon Chicken Base, or 3 regular chicken bouillon cubes
- 2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground black pepper
- 1/2 cup half and half (or whole milk)
- 3 tbsp cornstarch
- 1/4 tsp kosher salt (optional)
Instructions
- In the bowl of your slow cooker, whisk together water, bouillon, poultry seasoning, garlic powder, onion powder, and black pepper. Nestle chicken breasts into the broth mixtures and cook on low for 5-6 hours.
- Keeping lid on the slow cooker, turn heat to high. In the mean time, whisk together your half and half and cornstarch.
- Remove lid and add in the cornstarch mixture. Gently mix together with chicken, then leave to cook covered for about 10 minutes, or until gravy is thick. The chicken should be very tender at this point and shred on its own as you mix everything together.
- Taste and add salt if needed. Most bouillon will be salty enough, but adjust to your taste.
Have you tried freezing this? I read somewhere that freezing cornstarch can cause it to “break down” and not work as a thickener anymore. I am fairly recently gluten free and have been avoiding cornstarch because of this but I don’t really know if there’s any basis to it.
I haven’t tried that yet. It does tend to loosen up a bit when I reheat it, so I’m thinking you’re right about it becoming too think when frozen. Instead of cornstarch, you could try whisking in 2 tbsp of flour into the half and half instead.
You could put some cut da carb noodles in this. Yum
Absolutely! You could serve it it over cooked Cut Da Carb noodles.
Can you use low-sodium chicken stock in place of bouillon?
Sure! It might not have as strong of a “chicken” flavor, but ti will still be yummy.
Just got done eating this. It is so yummy!! I already had all of the ingredients on hand and had fat free half and half which made it 1 point per serving when I put it in the recipe builder. I think next time I will add some mushrooms. But it really is perfect just the way it is. Very good comfort food.
That is so good to hear! I definitely think the recipe lends itself to lots of different add-ins. Mushrooms would be great. Thank you for the kind review!
I made this last night and used fat free half and half. It was absolutely delicious, will be making it again!!
Great to hear that you liked the recipe! Thanks, Lindsey.
Hi Geri! Thanks for another great recipe! I made this tonight with your creamy mashed potatoes and both were delicious! Also very much enjoyed your Live last night on Instagram, great information!
Cindy. @freestylinforwine
Thanks so much, Cindy! I tried to find you on Instagram, but nothing came up.
I made this in the instant pot tonight with your recommended times and it turned out great! My fiancé went back for seconds which is a huge win for me! I served it over mashed red potatoes with a side of steamed green beans.
That is so good to hear! SO much quicker that way, too.
This was such an easy and delicious recipe! It was perfect for this cool, wet fall day!
I was worried the breasts would be tough and dry but they’re so good!!!! I served it over baked sweet potatoes. I love there’s not a bunch of ingredients in it I cannot pronounce ( like things found in “cream of” soups)
Thanks for sharing!
I am making right now….Can this be cooked on the high setting? if so, how long?
Thank you!
Sorry I didn’t see this earlier! Did you end up trying it on high?
This is one of my favorite recipes for the winter. It’s crazy how light it is because it tastes so rich. I make it with 2% milk and don’t notice a difference in the gravy. Thanks for sharing this!
I’m so happy you like the recipe!
Soooo good and easy to make!! I will definitely be making it again!!
How many ounce is one serving?
3/4 cup is ~ 6 fl oz
Can I shred the chicken and add noodles to it??
I don’t see why not! I’m not sure how it would turn out if you added the noodles uncooked, but if you’re adding them at the end I’d recommend cooking them until they’re JUST under al dente and then draining and letting them finish in the gravy for ~20 minutes to soak up some of the flavor without getting mushy. Let me know how it turns out!
Winner, winner, chicken dinner! I love that this is creamy without using a can of soup.
So bomb! Husband and kid approved. Perfect fall comfort meal. Thanks for another great one 🙂
You’re so welcome!! Glad your family loved it, too.
Would this recipe also work served on a bun? I’d like to make it for a summer family gathering – just not sure if it would be successful
I think it would work! Just drain the chicken from the gravy and serve the gravy on the side like some au jus. Sounds delicious to me!