Crock Pot Chicken and Gravy | Lite Cravings | WW Recipes (2024)

This Crock Pot Chicken and Gravy is just about the easiest and least expensive recipe you can make. No canned soups or packet gravy mixes, either!

We may be deep into fall, but temperatures are still in the 90s in SoCal. I’m definitely cravings those cold-weather classics, but there is no way I’m turning on my oven this week. Crock Pot Chicken and Gravy to the rescue!

I was looking for some comforting chicken and gravy combo that I could serve over mashed potatoes. If you’re an old-school Weight Watcher (like myself), you may remember a recipe like this that called for fat-free condensed Cream of Chicken soup and two packets of Chicken Gravy mix. Dump it all in the Crock Pot and let it cook away.

That version is definitely easy and delicious, but I didn’t want to go to the store just for those items. Plus, I’ve been trying to clean up my diet a bit. The preservatives and strange ingredients in both of those items are pretty off-putting to me.

I did a little research and found that Chicken Gravy mix is pretty much just poultry seasoning, chicken bouillon, flour, and a ton of weird ingredients to make it look darker. Plus, tons of added salt. Condensed Cream of Chicken soup is basically milk, more chicken flavor, and a thickening agent. So why not just use some seasoning and milk that I already have at home, then I can control the amount of bouillon and salt I add. And my using cornstarch as my thickener, I’m able to keep this gluten-free!

How to Make Crock Pot Chicken and Gravy

Honestly, there is really nothing to this. All you have to do is

• whisk up your broth and spices in the slow cooker
• nestle in your raw chicken breasts
• set your slow cooker to low for 5-6 hours
• turn slow cooker to high
• add in cornstarch/milk mixture
• cook for another 10 minutes
• serve!

Can I make this in the instant pot?

My simple answer is that I haven’t tried this yet, so I can’t say for sure. But I definitely think it could work. Since the chicken cooks in a spiced-up broth, there would be plenty of liquid to accommodate a pressure cooker.

My suggestion would be to cook the chicken and broth on high pressure for 10 minutes, then instant release. Turn to the “Saute” function, then add the half and half/cornstarch mixture and bring to a boil until thickened.

Let me reiterate that I have NOT tried it this way. It’s just an educated guess. If you try it in the Instant Pot, please let me know how it goes!

Ideas for altering the recipe

This is a minimalist recipe, meaning that it’s meant to be just straight-up chicken and gravy. It’s absolutely divine served with just some Lightened-Up Mashed Potatoes and a side veggie.

That being said, this makes for a LOT of gravy, so you could definitely add in some vegetables to make it a one-pot meal. I’m the weirdo who cannot stand my foods from different “categories” to touch, so I just make a side vegetable when I serve this.

Also–you don’t need to use half and half. I love the flavor and little bit of creaminess that it adds, but omit it if you want. You could also use whole milk. I’m hesitant to suggest using skim or plant-based milk (like almond) because it might curdle in the slow cooker. But that’s totally up to you! You could also omit the milk all together, which would lower the points to 1 SP per serving. If you do that, I suggest only adding in 2 1/2 tbsp cornstarch in the end.

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!