Description

This Crockpot Chicken and Gravy recipe delivers juicy shredded chicken steeped in a velvety, buttery gravy, perfect for busy families. With just chicken thighs, broth, cream of chicken soup mix, butter, garlic and onion powders, the slow cooker does all the work, creating a comforting meal ready to spoon over rice or noodles today. Serve it hot, garnish with parsley, and keep leftovers in airtight containers for four days.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
1 cup chicken broth
1 packet cream of chicken soup mix
1/2 cup butter
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Cooked rice or noodles for serving

Instructions

Place chicken thighs in the slow cooker.
In a bowl, combine chicken broth, cream of chicken soup mix, garlic powder, onion powder, salt, and pepper.
Pour the mixture over the chicken.
Add butter on top.
Cover and cook on low for 6‑8 hours.
Shred the chicken in the gravy and stir.
Serve over rice or noodles.

Notes

For extra richness
sauté garlic powder in a little butter before adding. Leftovers store well refrigerated for up to four days or freeze for up to three months.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 320
Sugar: 2g
Sodium: 800mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 25g
Cholesterol: 80mg

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