Slow Cooker Chicken and Gravy

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/25/21
Chicken with gravy, mashed potatoes, peas, and carrots

Diana Miller Cultura / Getty Images

Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 6 servings

In this easy recipe, boneless chicken is slow-cooked to perfection along with potatoes and carrots. Condensed soup makes this chicken an easy preparation, and the onion soup mix flavors it nicely. The recipe calls for chicken breast halves, but chicken tenders or boneless chicken thighs would be excellent in the dish, too—or use a combination. Browning the chicken breasts before they're added to the slow cooker adds flavor, but go ahead and skip that step if you're short on time.

The condensed cream of chicken soup helps keep the sauce thick and creamy, and it adds flavor. Cream of chicken with herbs, cream of celery soup, or cream of mushroom soup can be used in the recipe as well. 

Feel free to add extra sliced onions to the slow cooker along with the potatoes, or add some fresh chopped parsley near the end of the cooking time. Sliced fresh mushrooms would also be excellent in the dish. Thawed frozen vegetables (e.g., frozen green beans, peas, mixed vegetables) can be added to the pot about 30 minutes before the dish is done.

Generally speaking, the condensation adds liquid to the dish, so it should balance the undiluted soup. If the final sauce ends up too thick, add a small amount of chicken stock, milk, or cream, and continue cooking until hot.

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Ingredients

  • 6 medium potatoes

  • 1 cup sliced celery

  • 8 ounces baby carrots, about 1 1/2 cups

  • 6 boneless, skinless chicken breast halves

  • 1 (10 3/4-ounce) can cream of chicken soup

  • 1 envelope  dry onion soup mix

  • Fresh chopped parsley, for garnish, optional

Steps to Make It

  1. Peel the potatoes, and cut them into 1- to 2-inch cubes. Slice the celery into 1-inch pieces.

  2. Place all of the potatoes, sliced celery, and baby carrots in the bottom of the slow cooker. 

  3. Pat the chicken breasts dry with paper towels.

  4. Heat the vegetable oil in a skillet over medium heat. Add the chicken breasts, and cook for about 2 to 3 minutes on each side, or until lightly browned.

  5. Place the chicken over vegetables. Cover with the undiluted cream of chicken soup. Sprinkle with dry onion soup mix.

  6. Cover and cook on low for 5 to 6 hours, or until the chicken is cooked and vegetables are tender.

  7. Transfer the chicken and vegetables to a serving dish or onto plates. Garnish with fresh chopped parsley, if desired.

Tips

  • Low starch potatoes, or waxy potatoes, like red-skinned varieties, new potatoes, and round whites hold up better than high starch potatoes like russets.
  • You can also cook the potatoes and carrots separately if you would like to have more control over the cooking time. ​
Nutrition Facts (per serving)
409 Calories
7g Fat
43g Carbs
43g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 409
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 105mg 35%
Sodium 509mg 22%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 43g
Vitamin C 18mg 90%
Calcium 67mg 5%
Iron 4mg 21%
Potassium 1369mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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