Let’s be honest up front: Gordon Ramsay would make this gravy from scratch. This is my busy-weeknight version, built on a couple of pantry shortcuts, but cooked with the habits I picked up from watching him: season the meat properly, don’t rush the sauce, and taste before you serve. If you’d rather skip the canned soup, there’s a from-scratch swap further down.
The result is tender chicken that shreds with a fork, folded through a thick, savory gravy and spooned over mashed potatoes. You spend about 10 minutes at the counter, and the slow cooker does the rest over 6 hours.
Ingredients
- 2 pounds (900 g) boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 cans (10.5 ounces / 298 g each) condensed cream of chicken soup
- 2 packets (0.87 ounce / 25 g each) chicken gravy mix
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley, for garnish
- Mashed potatoes, rice, or warm biscuits, for serving
You’ll need a 6-quart slow cooker, a mixing bowl and whisk, and two forks for shredding.
Method
- Season the chicken. Pat the chicken breasts dry with paper towels and lay them in a single layer in the slow cooker. Season both sides with the salt, pepper, garlic powder, onion powder, smoked paprika and thyme. Drying the chicken first helps the seasoning stick instead of washing off.
- Whisk the gravy base. In a bowl, whisk the cream of chicken soup, both gravy packets and the broth until completely smooth. Take your time here: lumps of gravy mix don’t break down once they’re in the slow cooker.
- Pour and slow cook. Pour the gravy over the chicken so every piece is covered. Cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, until the chicken shreds easily. Keep the lid on; every peek adds 15 to 20 minutes.
- Shred the chicken. Lift the chicken onto a board, shred it with two forks, then stir it back into the gravy so every strand is coated.
- Thicken. Mix the cornstarch and cold water into a smooth slurry and stir it in. Switch to HIGH and cook uncovered for 20 to 30 minutes, until the gravy coats the back of a spoon. Taste and adjust the salt and pepper now.
- Serve. Spoon the chicken and gravy over mashed potatoes, rice or split biscuits. Finish with parsley and a crack of black pepper.
The from-scratch swap
If you want to skip the canned soup and gravy packets, make a quick gravy base on the stove instead. Melt 4 tablespoons of butter in a saucepan, whisk in 4 tablespoons of flour and cook for 2 minutes. Slowly whisk in 3 cups of chicken broth and 1/2 cup of milk, and simmer until it thickens. Season well, then pour it over the chicken in place of the soup, gravy mix and broth. Everything else stays the same. The flavor is a little lighter and less salty, so taste and season again at the end.
If the gravy isn’t right
- Too thin: give the slurry its full 30 minutes uncovered on HIGH. If it’s still loose, add another tablespoon of cornstarch mixed with a tablespoon of cold water. Avoid stirring in dry flour, which turns gummy.
- Too thick: loosen it with a splash of warm broth.
- Too salty: the low-sodium broth matters here, because the soup and gravy mix are already salty. Stir in a little cream or extra broth, and serve it over unsalted potatoes or rice.
Swaps and storage
Boneless, skinless chicken thighs work just as well and stay even juicier; use the same weight and cook times.
Leftovers keep in the fridge for up to 4 days. Reheat gently on the stove or in the slow cooker on LOW with a splash of broth. It also freezes well for up to 3 months; thaw it overnight in the fridge before reheating.
Gordon Ramsay Crockpot Chicken and Gravy Recipe
Tender slow-cooked chicken breasts simmered all day in a rich, creamy golden gravy, then shredded and spooned over fluffy mashed potatoes for the ultimate weeknight comfort dinner.
10 minutes
6 hours
6 hours 10 minutes
6 servings
Ingredients
Instructions
Chef Tips
- Pat the chicken dry before seasoning so the gravy clings to every piece instead of sliding off.
- Whisk the gravy mix smooth before pouring — lumps never fully dissolve once they hit the slow cooker.
- Do not lift the lid during cooking; every peek adds 15 to 20 minutes to the cook time.
- If the gravy ever looks thin, give the slurry a full 30 minutes on HIGH uncovered — patience is the thickener.
What to serve with it
Mashed potatoes are the classic match. For a richer version, try my Gordon Ramsay Boursin Mashed Potatoes Recipe. For a green side, the Gordon Ramsay Green Bean Casserole Recipe goes well. Want another easy chicken dinner? Try the Gordon Ramsay Date Me Chicken Recipe.
Find more comfort-food ideas on Pinterest.
[…] Gordon Ramsay Crockpot Chicken and Gravy Recipe: slow-cooked shredded chicken in gravy over mashed potatoes. […]