Crockpot Chicken and Gravy
A simple and comforting slow-cooker recipe for tender shredded chicken in a creamy ranch and gravy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5–2 lb
- 1 can cream of chicken soup or cream of mushroom if preferred
- 1 packet ranch seasoning mix
- 1 cup chicken broth use low-sodium if you're watching salt
- Salt and freshly ground black pepper to taste
For Serving
- Cooked rice or mashed potatoes for serving
Instructions
Preparation
- Place the chicken breasts in a single layer in the crockpot. Trim excess fat but keep the meat whole.
- In a medium bowl, whisk together the cream of chicken soup, ranch seasoning packet, and chicken broth until smooth.
- Pour the mixture over the chicken so each piece is mostly covered.
- Season lightly with salt and pepper.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken reaches 165°F and can be shredded easily.
- Remove the chicken to a cutting board and shred it with two forks.
- Return the shredded chicken to the crockpot and stir into the gravy.
Serving
- Serve hot over cooked rice or a scoop of creamy mashed potatoes.
Notes
For richer gravy, swap half the broth for a splash of heavy cream at the end. For gluten-free option, use a certified gluten-free cream soup.