Here’s a detailed recipe for Slow Cooker Shredded Chicken and Gravy that’s simple, comforting, and great served over mashed potatoes, rice, noodles, or biscuits.
Slow Cooker Shredded Chicken and Gravy
Servings
6–8 servings
Prep Time
10 minutes
Cook Time
6–8 hours on Low or 3–4 hours on High
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 2 packets (0.87 oz / 24 g each) chicken gravy mix
- 1 packet (1 oz / 28 g) ranch seasoning mix (optional, for extra flavor)
- 2 cups (480 ml) low-sodium chicken broth
- 1 can (10.5 oz / 300 g) cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
Optional Add-Ins
- 1 cup sliced mushrooms
- ½ cup diced onion
- ½ teaspoon dried thyme
- ½ cup sour cream (stirred in at the end for a creamier gravy)
Equipment
- 4–6 quart slow cooker
- Mixing bowl
- Two forks or meat shredder
Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the slow cooker insert with cooking spray or a small amount of oil.
Place the chicken breasts or thighs in a single layer at the bottom.
Step 2: Make the Gravy Mixture
In a medium bowl, whisk together:
- Chicken broth
- Cream of chicken soup
- Chicken gravy mix packets
- Ranch seasoning (if using)
- Garlic powder
- Onion powder
- Black pepper
Whisk until smooth and well combined.
Step 3: Add to Slow Cooker
Pour the gravy mixture evenly over the chicken.
Add the butter on top.
If using mushrooms or onions, scatter them around the chicken.
Step 4: Slow Cook
Low Setting: 6–8 hours
High Setting: 3–4 hours
The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
Avoid opening the lid frequently, as this can add 15–20 minutes of cooking time each time the lid is lifted.
Step 5: Shred the Chicken
Remove the chicken from the slow cooker and place it on a cutting board or large plate.
Using two forks:
- Pull the chicken apart into thin shreds.
- Discard any tough connective tissue.
Return the shredded chicken to the slow cooker.
Step 6: Finish the Gravy
Stir the shredded chicken into the gravy.
If you’d like a creamier texture, stir in:
- ½ cup sour cream
- or ¼ cup heavy cream
Cook on High for an additional 10–15 minutes.
To Thicken the Gravy (Optional)
If the gravy is thinner than desired:
Mix together:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Stir into the slow cooker.
Cook on High for 15–20 minutes until thickened.
Serving Suggestions
Serve over:
- Mashed potatoes
- White rice
- Egg noodles
- Buttermilk biscuits
Garnish with:
- Chopped parsley
- Fresh chives
- Cracked black pepper
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each interval.
Nutritional Estimate (Per Serving, 1/6 Recipe)
Approximate values:
- Calories: 280–330
- Protein: 35–40 g
- Fat: 8–12 g
- Carbohydrates: 8–12 g
This recipe is especially good with chicken thighs if you want extra tenderness and richer flavor, while chicken breasts produce a leaner result.