Chicken · Slow cooker

Crockpot Chicken and Gravy (Dump and Go Slow Cooker Recipe)

Chicken and gravy that cooks itself while you're busy with everything else, this is the kind of no-fuss dinner that feels like a hug on a plate. Dump it all in the slow cooker, set it for six to eight hours, and watch cream of chicken soup and gravy mix transform into something properly comforting.

R By Richard · Adapted from Jenn · Published 16 June 2026
👁 2.4M source views ❤️ 67.9k source likes
⏱Prep 10 min
🍲Slow cook 8 hr (Low)
🍽Serves 4
Crockpot Chicken and Gravy | Dump and Go Crockpot Meal | Chicken Crockpot Recipe

Source video by Jenn on YouTube. This recipe was adapted with strict source-fidelity rules.

This is a true dump-and-go slow cooker recipe: chicken breasts go into the pot, then a tin of cream of chicken soup, two sachets of chicken gravy mix, a few seasonings and water are added on top. After six to eight hours on Low, the chicken falls apart and combines with the sauce into a smooth, savoury gravy. Serve over mashed potato or rice for a proper family comfort meal. Prep is under 10 minutes and the slow cooker does the rest.

Ingredients

Main
  • 3 breastschicken breasts
  • condensed cream of chicken soup
  • 2 sachetschicken gravy mix sachets
  • 480 mlwater
Seasoning
  • 1 tspgarlic powder
  • 0.5 tsppoultry seasoning
  • 0.5 tspblack pepper

Method

  1. Place the chicken breasts in the bottom of the slow cooker. A slow cooker liner works well for this recipe if you have one.

    ~1 min

  2. Spoon the cream of chicken soup straight on top of the raw chicken.

    ~1 min

  3. Add the two sachets of chicken gravy mix, the garlic powder, poultry seasoning and black pepper.

    ~1 min

  4. Pour over the water. Do not stir.

    ~1 min

  5. Put the lid on and cook on Low for 6 to 8 hours, until the chicken is falling apart.

    ~480 min

  6. Use tongs or two forks to break up the chicken in the pot, then stir through the gravy until smooth and creamy.

    ~3 min

  7. Switch the slow cooker to Warm until ready to serve. Serve over mashed potato, rice or your favourite side.

    ~1 min

Frequently asked

Can I cook this on High instead of Low?
Yes. The cook recommends Low for 6 to 8 hours for the best texture, but High will also work if you are short on time. Aim for around 3 to 4 hours on High and check the chicken shreds easily with a fork.
Do I need to brown the chicken first?
No. This is a genuine dump-and-go recipe. The chicken goes in raw and cooks gently in the gravy, staying tender and shreddable.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work very well and stay even more moist than breasts. Use the same total weight and the same cooking time.
Why no added salt?
The chicken gravy mix sachets are already quite salty, as is the cream of chicken soup. Taste at the end and only add salt if it needs it.
What should I serve it with?
Mashed potato is the classic pairing because it soaks up the gravy. Rice, buttered noodles, jacket potatoes or steamed greens all work beautifully too.
Extraction notes (transparency): Servings not stated in transcript; estimated 4 based on 2 to 3 chicken breasts. Tin size of cream of chicken soup not specified; standard 295g tin assumed and flagged in notes. Side dishes (mashed potato, butternut squash) shown in the video are not part of this recipe extraction. Source-fidelity audit (validate-grounding.mjs, 2026-06-15): 1 quantities demoted to null because no number+unit (or verbal equivalent) was found in the transcript: condensed cream of chicken soup (was 295 g). Other quantities verified grounded.