My grandpa taught me this slow cooker chicken and gravy when I was a broke college kid coming home on the weekends. He’d wink and say, “Nobody has to know it only took three things.” It’s the kind of rich, savory comfort dinner that tastes like you fussed over a bubbling pot all day, but really you just let the slow cooker do the work. The chicken turns fall-apart tender and the brown gravy gets thick and glossy, just like the Sunday suppers I grew up with out here in the Midwest.
I like to spoon this chicken and gravy over a big pile of mashed potatoes, because that’s how Grandpa did it, but it’s just as good over buttered egg noodles, rice, or even thick slices of white bread for an open-faced sandwich. Add a simple side like green beans, corn, or a tossed salad to balance the richness. A pan of biscuits or dinner rolls is never out of place, either—they’re perfect for soaking up every last bit of that brown gravy.
Slow Cooker 3-Ingredient Chicken and GravyServings: 6
Ingredients
2 to 2 1/2 pounds boneless skinless chicken breasts or thighs
2 (10.5-ounce) cans condensed cream of chicken soup
2 (.87- to 1-ounce) packets brown gravy mix
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with cooking spray for easier cleanup, if you like.
Lay the chicken in a single layer on the bottom of the slow cooker. It’s fine if the pieces overlap a little, but don’t pack them in too tightly.
In a medium bowl, whisk together the condensed cream of chicken soup and the dry brown gravy mix until smooth and well blended. The mixture will be thick—that’s what you want for a rich gravy.
Pour the soup and gravy mixture evenly over the chicken, making sure all the pieces are covered as much as possible.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls apart with a fork.
Once the chicken is cooked, use two forks right in the slow cooker to shred it into bite-sized chunks, stirring it into the hot gravy. Let it sit on WARM or LOW for another 5 to 10 minutes so the flavors meld and the gravy thickens slightly.
Give the chicken and gravy a final stir, taste, and adjust the seasoning at the table if you like with a little salt and pepper. Serve hot, spooned over mashed potatoes, noodles, rice, or bread.
Variations & Tips
If you prefer dark meat, use all boneless skinless chicken thighs—they stay especially juicy and shred beautifully. For a lighter texture, you can use all chicken breasts or a mix of breasts and thighs. If you like a looser gravy, stir in a splash of milk, cream, or chicken broth at the end until it’s just the way you remember from your own family table. To cut the salt a bit, look for reduced-sodium condensed soup and gravy mix, then let everyone season their own serving. You can also add a little extra body by whisking in a tablespoon of flour or cornstarch with the dry gravy mix before combining it with the soup. If you want to stretch this to feed a crowd, add another pound of chicken and one more can of soup plus one more gravy packet, and cook in a larger slow cooker. Leftovers reheat well on the stovetop over low heat with a spoonful of water or broth stirred in if the gravy has thickened too much in the fridge.
