Crockpot Chicken and Gravy
This crockpot chicken and gravy dish is a comforting, homestyle classic that's perfect for busy weeknights. Tender chicken thighs are simmered in a rich, velvety gravy until fall-off-the-bone tender. Serve it over mashed potatoes, rice, or egg noodles for a satisfying and flavor-packed meal.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cans 10.5 oz each cream of mushroom or cream of chicken soup
- 2 cups chicken broth
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp black pepper
- 1 tsp salt
Instructions
- Place the chicken thighs in the bottom of a 6-quart crockpot.
- Scatter the diced onion, carrots, and celery around the chicken.
- In a medium bowl, whisk together the cream of mushroom (or cream of chicken) soup, chicken broth, garlic powder, thyme, rosemary, black pepper, and salt.
- Pour the gravy mixture over the chicken and vegetables, making sure everything is evenly coated.
- Cover the crockpot and cook on low for 6-8 hours, or until the chicken is tender and the gravy is thickened.
- Once the cooking time is up, use two forks to shred the chicken directly in the crockpot.
- Taste the gravy and adjust the seasoning as needed, adding more salt, pepper, or herbs to your preference.
- Serve the crockpot chicken and gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley or chives, if desired.