2. Place the chicken breasts (or thighs) in the bottom of your slow cooker in an even layer.
3. Pour the gravy mixture evenly over the chicken, making sure all the pieces are coated.
4. Cover and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours, or until the chicken is very tender and easily shreds with a fork.
5. Once cooked, shred the chicken directly in the slow cooker using two forks, then stir it into the gravy until everything is well mixed and coated.
6. Taste and adjust seasoning if needed (you can add a pinch of salt and black pepper, depending on how salty your gravy mix is).
7. Serve the chicken and gravy hot over mashed potatoes, rice, or noodles, spooning extra gravy on top.
Variations & Tips
To switch things up, you can use boneless, skinless chicken thighs instead of breasts for an even more tender, richer result. If you like a creamier gravy, stir in 1/4 to 1/2 cup of sour cream or a splash of heavy cream at the end of cooking. For a little extra flavor without adding more ingredients, sprinkle in black pepper, garlic powder, or onion powder before cooking. Want veggies built in? Add sliced mushrooms or a bag of frozen mixed vegetables during the last hour of cooking so they don’t get mushy. If you prefer a thicker gravy, leave the lid off for the last 20–30 minutes on HIGH, or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in until the gravy thickens. This recipe also works great for meal prep—store leftovers in the fridge for up to 3–4 days and reheat for easy lunches, or freeze in portions for future busy nights.
Mix brown gravy and these 3 ingredients in slow cooker for a comforting meal people ask you to bring again
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