Easy Slow Cooker Chicken and Gravy
Four-ingredient slow cooker chicken that cooks on low for seven hours, producing impossibly tender, shreddable chicken breasts in a creamy ranch-seasoned gravy. Five minutes of prep for a dinner that tastes like you spent all day cooking.
- Total Time7 hours 5 minutes
- Yield4 servings 1x
Ingredients
Units
Scale
- 4 Skinless chicken breasts
- 1 can Cream of chicken soup, condensed (10.5 oz)
- 1 oz packet Dry ranch salad dressing and seasoning mix
- 1 cup Water or chicken broth
Instructions
- Prep the Slow Cooker: Grease the inside of the slow cooker with nonstick cooking spray.
- Add the Chicken: Place the 4 skinless chicken breasts in a single layer on the bottom of the slow cooker.
- Layer the Soup: Spoon the cream of chicken soup on top of the chicken breasts.
- Season and Pour: Sprinkle the entire packet of ranch seasoning over the soup. Pour the cup of water or chicken broth over the seasoning.
- Slow Cook: Replace the lid and cook on low for 7 hours until chicken is fork-tender.
- Shred and Serve: Once done cooking, shred the chicken with two forks directly in the slow cooker. Stir to combine with the gravy. Serve over mashed potatoes.
Notes
Always use thawed chicken — frozen chicken breasts can sit in unsafe temperatures too long in a slow cooker. For a richer gravy, use chicken broth instead of water. Avoid lifting the lid during cooking, as each peek adds 15–20 minutes of cook time. Shred the chicken directly in the pot so it absorbs the gravy. Leftovers store well in the fridge for 3–4 days; reheat with a splash of broth to loosen the gravy.
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 280
- Sodium: 890
- Saturated Fat: 2.5
- Protein: 38
- Cholesterol: 105
