This Crockpot Chicken and Gravy is ultra creamy and made without gravy mix or cream of “x” soup! This family favorite is the perfect comfort food.
Ohhhh my gosh, I want to spoon this Crockpot Chicken and Gravy over a fluffy biscuit, curl up in a blanket, throw on a show, and call it a day. This is the epitome or comfort food, my friends, and I just know you’re gonna love it.
Ingredients
No cream of “x” soup OR store-bought seasoning packet necessary! The best part of this recipe? This recipe is still insanely quick and easy to make.
- Flour and Heavy Cream – act as a “slurry” which helps create a thick and creamy gravy. Half-and-half may be substituted for the heavy cream, but the gravy will likely be thinner. Some chicken and gravy recipes call for cream of chicken soup, but this is a replacement for that.
- Spices: Salt, Garlic Powder, Onion Powder, Pepper, Celery Seed, Ground Sage, and Dried Thyme – chicken and gravy is often made with a store-bought packet of “chicken gravy seasoning”, but we’re using a homemade spice blend instead! It’s easy to customize and it’s not filled with questionable ingredients.
- Chicken – chicken breasts or thighs may be used. Either way, you’ll need 2 pounds of boneless, skinless chicken. Chicken breasts are leaner, but chicken thighs tend to be more juicy and affordable.
- Butter – melts over the chicken to add moisture and a rich, buttery flavor. Unsalted butter is called for in the original recipe, but if salted butter is all that’s available, reduce the salt in half, then add more to taste after cooking.
- Sour Cream – provides the gravy with a tangy flavor and velvety smooth texture. Be sure to use room temperature sour cream and whisk it into the sauce after cooking — this will ensure it doesn’t clump up.
How to make
This crockpot chicken is creamy, tender, and is the perfect throw and go weeknight recipe.
- Whisk flour and heavy cream together, pour into a greased 6 quart crockpot, then place chicken on top.
- Sprinkle the chicken with salt, garlic powder, onion powder, pepper, celery seed, sage, and thyme, then top chicken with cubed butter.
- Cover and cook on LOW or HIGH until chicken is cooked through.
- Use a whisk to whisk the sour cream into the cream sauce until smooth.
- Cube or shred chicken, stir back into the crockpot, then serve and enjoy!
Can you put raw chicken in the crockpot?
Yes! Place 2 pounds of uncooked chicken breasts or thighs into a slow cooker, cover, and cook on HIGH for 2-3 hours or LOW for 4-6 hours.
Is it better to cook chicken on high or low in the crockpot?
It doesn’t really matter. Cooking chicken on HIGH or LOW will both result in juicy chicken.
How to shred chicken
There are two ways to shred chicken: with two forks or with a stand mixer.
- How to shred chicken with two forks: (my preferred method), hold one fork in each hand, then use them to pull the chicken apart. You can also hold the chicken down with one of the forks then use the other to pull shreds off.
- How to shred chicken with a stand mixer: Place chicken into your stand mixer with the flat beater attachment. Turn the mixer on low for about 30 seconds, or until shredded.
How to thicken gravy
Flour and heavy cream are used to thicken this gravy. They’re whisked together then poured into the slow cooker. It’s then topped with chicken and spices. As the crockpot cooks, the flour and heavy cream mixture thickens to make a creamy gravy.
What to serve with crockpot chicken and gravy
I love spooning this gravy over fluffy biscuits, but it would also be delicious over your favorite carb-y recipe with a side salad and extra veggies for balance!
- Air Fryer Biscuits
- Drop Biscuits
- Instant Pot Mashed Potatoes
- Instant Pot Basmati Rice
- Balsamic Roasted Vegetables
- Roasted Brussels Sprouts
- Pear, Blue Cheese, Candied Pecan Salad
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge, if frozen, then microwave or warm on the stove.
– Jennifer

Crockpot Chicken and Gravy
Equipment for this recipe
Ingredients
- ¼ cup all-purpose flour
- ½ cup heavy cream
- 1 teaspoon salt more or less to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon celery seed
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- 2 pounds boneless skinless chicken breasts or thighs
- 4 tablespoons unsalted butter cubed
- 1 (8 oz) container sour cream room temperature
- Air Fryer Biscuits optional for serving
- Instant Pot Mashed Potatoes optional for serving
- Instant Pot Basmati Rice optional for serving
Instructions
- Grease a 6 quart crockpot with cooking spray. Set aside.
- In a small bowl whisk flour and heavy cream together until well combined.
- Pour into prepared crockpot, then place chicken on top.
- Sprinkle the chicken with salt, garlic powder, onion powder, pepper, celery seed, sage, and thyme, then top chicken with cubed butter.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, or until chicken is cooked through.
- Remove chicken from crockpot and set aside.
- Use a whisk to whisk the sour cream into the cream sauce until smooth.
- Cube or shred chicken, then stir back into the crockpot.
- Serve over biscuits, mashed potatoes, rice, etc. and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Anonymous Mongolia
Lisa United States
Jennifer @ Show Me the Yummy
JAH Dallas, Texas
Jennifer @ Show Me the Yummy