Savory Shredded Chicken Gravy is a must-try recipe!
This shredded chicken and gravy is the definition of cozy comfort food—juicy chicken breasts smothered in a rich, creamy gravy and slow-baked or slow-cooked to tender perfection. A family-friendly, no-fuss dinner that practically makes itself!
- Prep Time: 5 minutes
- Cook Time: 45 minutes (or 4–8 hours for Crockpot)
- Total Time: 50 minutes (or up to 8 hours for slow cook)
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baked or Slow Cooked
- Cuisine: American
Ingredients
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4 boneless, skinless chicken breasts
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2 cans (10.5 oz each) condensed cream of chicken soup
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1 packet (1 oz) chicken gravy mix
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Salt and pepper, to taste
Instructions
Oven Method:
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Preheat oven to 400°F (200°C) and position rack in the center of the oven.
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Place chicken breasts in a 9×13-inch casserole dish in a single layer.
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In a medium bowl, whisk together the cream of chicken soup and gravy mix until fully combined and smooth.
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Pour the mixture over the chicken, spreading it evenly to cover.
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Cover the dish tightly with foil (or a lid) to seal in moisture.
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Bake for 45 minutes, or until the chicken is fully cooked and shreds easily with a fork.
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Remove from the oven, shred the chicken directly in the casserole dish, season with salt and pepper, and mix it all together before serving.
Crockpot Method:
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Arrange the chicken breasts in the bottom of a Crockpot.
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In a bowl, stir together the cream of chicken soup and gravy mix until smooth.
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Pour the mixture over the chicken.
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Cover and cook on high for 3–4 hours or low for 7–8 hours.
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Once done, shred the chicken directly in the slow cooker, season with salt and pepper, and stir well to coat in the gravy.
Notes
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Great over mashed potatoes, rice, or biscuits for a full meal.
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You can use chicken thighs instead of breasts for extra tenderness.
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Add herbs like thyme or parsley for a flavor boost.
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Leftovers store well in the fridge for up to 4 days or freeze beautifully for up to 2 months.
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For a richer gravy, stir in a splash of milk or cream before serving.