This slow cooker 4-ingredient Amish-style chicken and gravy is exactly the kind of dinner I lean on during busy weeks: you literally pour jarred chicken gravy over raw chicken breasts, add two pantry staples, and let the slow cooker do the work. The result is cozy, old-fashioned comfort food that tastes like something Grandma would have made, but with a modern shortcut twist. It’s the kind of meal that somehow disappears faster than anything else on the table, especially on chilly Midwest nights when everyone wants something warm and hearty without a lot of fuss.
Serve this creamy chicken and gravy over a bed of fluffy mashed potatoes, egg noodles, or white rice to soak up every bit of that savory sauce. Add a simple steamed veggie like green beans, peas, or broccoli, or toss together a quick side salad for something fresh and crunchy. Warm dinner rolls or buttered biscuits are perfect for mopping up the extra gravy. If you’re feeding a crowd, set the slow cooker to warm and let everyone scoop their own chicken and gravy over their favorite base for an easy, help-yourself dinner.
Slow Cooker 4-Ingredient Amish Chicken and GravyServings: 4
Ingredients
2 pounds boneless, skinless chicken breasts
2 (12-ounce) jars chicken gravy
1 (10.5-ounce) can cream of chicken soup
1 teaspoon dried parsley (or Italian seasoning blend)
Directions
Place the raw chicken breasts in an even layer on the bottom of a 4- to 6-quart slow cooker.
In a medium bowl, whisk together the jarred chicken gravy and the cream of chicken soup until smooth and well combined.
Pour the gravy mixture evenly over the chicken breasts in the slow cooker, making sure all of the chicken is covered. This is where you get that satisfying moment of pouring jarred gravy right over the chicken.
Sprinkle the dried parsley evenly over the top of the gravy-covered chicken.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2.5 to 3.5 hours, until the chicken is cooked through and very tender.
Once done, use two forks to shred the chicken directly in the slow cooker, or leave the breasts whole if you prefer. Stir the chicken into the gravy so everything is coated in the creamy sauce.
Taste and adjust seasoning if needed with a little salt and pepper, then switch the slow cooker to WARM until you’re ready to serve. Spoon the chicken and gravy over mashed potatoes, noodles, or rice and enjoy.
Variations & Tips
For extra richness, stir 2 to 4 tablespoons of sour cream or cream cheese into the hot gravy at the end of cooking until melted and smooth. If you like a little texture, add 1 to 2 cups of frozen mixed vegetables (like peas and carrots) during the last hour of cook time for a more complete one-pot meal. Swap the dried parsley for an Italian seasoning blend, poultry seasoning, or a mix of thyme and rosemary to change up the flavor without adding more ingredients. You can also use boneless, skinless chicken thighs instead of breasts for an even more tender result; just trim excess fat and keep the same cook time. If the gravy is thicker than you like, thin it with a splash of chicken broth or milk; if it’s too thin, remove the lid for the last 20 to 30 minutes on HIGH to let it reduce slightly. Leftovers reheat really well—store them in an airtight container in the fridge for up to 3 days and rewarm gently on the stovetop or in the microwave, adding a spoonful of broth or water if needed to loosen the sauce.
