Slow Cooker Chicken Breasts with Gravy

Here’s a simple, tender Slow Cooker Chicken Breasts with Gravy—great over mashed potatoes, rice, or egg noodles 🍗

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Slow Cooker Chicken Breasts with Gravy

Ingredients

• 2–2½ lbs boneless skinless chicken breasts

• 2 packets chicken gravy mix (or 1½ cups homemade gravy)

• 1½ cups chicken broth

• 1 packet onion soup mix (optional but flavorful)

• 1 tsp garlic powder

• ½ tsp black pepper

• 1 tbsp cornstarch + 2 tbsp water (optional, for thicker gravy)

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Instructions

1. Layer chicken
   Place chicken breasts in the slow cooker in a single layer.

2. Make gravy base
   In a bowl, whisk gravy mix, broth, onion soup mix, garlic powder, and pepper.

3. Cook
   Pour mixture over chicken.
   Cover and cook:

   • Low: 5–6 hours

   • High: 3–4 hours
     Until chicken is tender and reaches 165°F.

4. Thicken gravy (optional)
   Remove chicken. Whisk cornstarch slurry into gravy.
   Cover and cook on High 10–15 minutes until thickened.

5. Serve
   Return chicken to the slow cooker and spoon gravy over top.

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Tips & Variations

• Extra moist: Use chicken thighs instead of breasts.

• Creamy gravy: Stir in ½ cup sour cream or heavy cream at the end.

• Mushroom gravy: Add 8 oz sliced mushrooms at the start.

• Herb boost: Add thyme or poultry seasoning.

If you want, I can pair this with easy sides (like your cucumber salad or apple crumble bars 😉) or adapt it for Instant Pot.