Description
This comforting Crockpot Chicken and Gravy recipe features tender, slow-cooked chicken breasts infused with ranch seasoning and garlic, simmered in a savory chicken broth, and finished with a thick, flavorful gravy. Perfectly paired with mashed potatoes, pasta, or rice, this easy slow cooker meal is both hearty and effortless to prepare.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts (about 4 medium-to-large breasts)
- 1.5 cups chicken broth (preferably low-sodium)
- 1 packet ranch seasoning mix (such as Hidden Valley)
- 1/4 teaspoon garlic powder
- Pepper to taste
- 1 packet chicken gravy mix
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prepare the cooking liquid: In your slow cooker, add the chicken broth, ranch seasoning mix, garlic powder, and pepper. Whisk thoroughly until all powders have dissolved evenly in the broth.
- Add the chicken: Place the boneless, skinless chicken breasts into the slow cooker. Make sure the chicken is mostly submerged in the liquid; spoon additional liquid over the top if needed. This ensures even cooking and moisture retention.
- Cook the chicken: Cover and cook on high for 2.5 to 3 hours or on low for 6 to 8 hours. Cooking on high is recommended to keep the chicken tender and prevent drying out, especially with chicken breasts.
- Thicken the gravy: Carefully remove the chicken from the slow cooker and set aside. In a small bowl, mix the cornstarch with cold water to create a slurry. Pour this slurry into the slow cooker along with the chicken gravy mix. Set the slow cooker to high and whisk until the gravy mix is fully dissolved.
- Shred the chicken and combine: While the gravy thickens, shred or cut the cooked chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring to coat with the thickened gravy.
- Final simmer: Cover the slow cooker and cook for a few more minutes on high until the gravy thickens to your desired consistency.
- Serve: Serve the chicken and gravy hot, accompanied by mashed potatoes, baked potatoes, pasta, or rice for a hearty and satisfying meal.
Notes
- 4 medium-to-large chicken breasts weigh about 2 pounds total; slight variations will work fine.
- Use low-sodium chicken broth if you want to control salt intake, as the ranch and gravy mixes contain salt.
- Cooking on high for 2.5-3 hours is preferred to avoid drying out the chicken; if cooking on low for longer, consider substituting chicken thighs for juicier results.
- This recipe can be adapted for the Instant Pot for a quicker version.
- Nutritional values are estimates and may vary based on ingredient brands and substitutions.
