I like this recipe because it uses simple ingredients and minimal prep. I appreciate being able to add everything to the crockpot and let it do the work while I focus on other things. I also love how versatile it is, since I can serve it over rice, mashed potatoes, or even biscuits.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 pieces boneless, skinless chicken breasts
1 can cream of chicken soup (10.5 oz)
1 packet ranch dressing mix (1 oz)
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt, to taste
Black pepper, to taste
Fresh parsley, optional, for garnish
Directions
I place the chicken breasts in a single layer at the bottom of the crockpot.
In a mixing bowl, I combine the cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, onion powder, salt, and black pepper. I stir everything until smooth and well mixed.
I pour the gravy mixture evenly over the chicken. I cover the crockpot with the lid and cook on low for 6 hours, until the chicken is fully cooked and very tender.
Once the chicken is done, I shred it directly in the crockpot using two forks and stir it into the gravy. I serve it hot, usually over rice or mashed potatoes, and finish with fresh parsley if I have it.
Servings and timing
I get about 4 servings from this recipe. I spend roughly 15 minutes preparing everything, then let it cook for 6 hours in the crockpot. The total time comes to about 6 hours and 15 minutes.
Variations
I sometimes add sliced mushrooms or chopped onions to the crockpot for extra flavor. When I want a thicker gravy, I remove the lid during the last hour of cooking. I also like serving it over egg noodles or biscuits for a different twist.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally to keep the gravy smooth.
FAQs
Can I use frozen chicken breasts?
I prefer using thawed chicken, but I’ve used frozen before by adding extra cooking time and checking for doneness.
How do I know the chicken is fully cooked?
I check that the chicken shreds easily and reaches an internal temperature of 165°F.
Can I make this recipe thicker?
I let the gravy reduce by removing the lid during the last hour, which works well for me.
Can I use chicken thighs instead?
I’ve made this with boneless, skinless chicken thighs, and they turn out just as tender and flavorful.
What should I serve this with?
I usually serve it over mashed potatoes or rice, but it’s also great with biscuits or buttered noodles.
Conclusion
I keep this crockpot chicken and gravy recipe in regular rotation because it’s easy, comforting, and always satisfying. I love how it delivers a hearty homemade meal with very little effort, making it perfect for busy days.
