Easy Shredded Chicken Gravy Over Mashed Potatoes Recipe

Classic Comfort Food Made Simple – Tender Chicken in Rich, Creamy Gravy

This shredded chicken and gravy over mashed potatoes is the ultimate comfort food dinner. Made with just a few simple ingredients in your slow cooker, it’s perfect for busy families who want a hearty, satisfying meal with minimal effort.

Why You’ll Love This Recipe

• Only 6 ingredients – Simple pantry staples
• Set-it-and-forget-it – Slow cooker does all the work
• Family-friendly – Kids and adults love this classic combination
• Budget-friendly – Affordable ingredients that feed a crowd
• Perfect for meal prep – Makes great leftovers
• Comfort food classic – Like Sunday dinner at grandma’s house
• No chopping required – Minimal prep work needed

Recipe Ingredients

For the Shredded Chicken and Gravy:

• 2 packages chicken breast (about 2-3 pounds total, fresh or frozen)
• 2 cans cream of chicken soup (10.75 oz cans)
• 2 cans water (use empty soup cans to measure)
• 2 packets chicken gravy mix (0.87 oz packets)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Mashed Potatoes:

• Mashed potatoes (store-bought mix for 8 servings or homemade)
• 4 tablespoons butter (for extra flavor)
• Milk or cream (as needed for consistency)

Serves: 6-8 people
Total Time: 8 hours (mostly hands-off)
Active Time: 15 minutes
Slow Cook Time: 7-8 hours
Difficulty: Beginner-friendly

Step-by-Step Instructions

Step 1: Prepare the Slow Cooker Base

1. Get out your slow cooker (4-quart or larger works best)
2. Open both cans of cream of chicken soup and pour into slow cooker
3. Fill one empty soup can with water twice and add to slow cooker
4. Add both packets of chicken gravy mix
5. Whisk everything together until smooth and well combined

Tip: Make sure to break up any lumps in the gravy mix for a smooth sauce.

Step 2: Season and Add the Chicken

1. Place chicken breasts in a large bowl
2. Sprinkle with garlic powder, salt, and pepper
3. Rub seasonings into the chicken on both sides
4. Place seasoned chicken into the slow cooker
5. Make sure chicken is covered by the liquid – add a little more water if needed

Important: It’s okay if chicken is frozen – just add an extra hour to cooking time.

Step 3: Slow Cook the Chicken

1. Cover the slow cooker with the lid
2. Set to LOW heat
3. Cook for 7-8 hours without lifting the lid
4. Check after 7 hours – chicken should be very tender and easily shreddable

Tip: Resist the urge to lift the lid during cooking – this releases heat and extends cooking time.

Step 4: Shred the Chicken

1. Carefully remove chicken breasts using tongs or a slotted spoon
2. Place chicken on a large cutting board or in a bowl
3. Let cool for 5 minutes so it’s safe to handle
4. Shred using two forks – pull the meat apart in opposite directions
5. The chicken should fall apart easily when fully cooked

Safety tip: Let chicken cool slightly before handling to avoid burns.

Step 5: Combine Chicken with Gravy

1. Return shredded chicken to the slow cooker
2. Stir gently to combine with the creamy gravy
3. Taste and adjust seasoning – add more salt and pepper if needed
4. Keep warm on LOW while you prepare the mashed potatoes

Step 6: Prepare the Mashed Potatoes

1. Follow package directions for store-bought mix (usually serves 8)
2. OR make homemade using your favorite recipe
3. Add butter for extra richness and flavor
4. Make them slightly thinner than usual – they’ll be topped with gravy
5. Keep warm until ready to serve

Tip: For creamier potatoes, use milk or cream instead of water in the mix.

Step 7: Serve and Enjoy

1. Scoop mashed potatoes into serving bowls
2. Make a well in the center of each serving
3. Ladle generous amounts of chicken and gravy over potatoes
4. Serve immediately while hot and creamy
5. Pass extra gravy at the table for those who want more

Serving Suggestions and Tips

Perfect Side Dishes:

• Warm dinner rolls or buttermilk biscuits
• Green beans or steamed broccoli for vegetables
• Simple garden salad to balance the richness
• Corn on the cob for a complete comfort meal
• Cranberry sauce for a touch of sweetness

Storage and Reheating:

• Refrigerate leftovers for up to 4 days in covered containers
• Reheat gently on stovetop or in microwave, adding a splash of broth if needed
• Freeze chicken and gravy for up to 3 months (potatoes don’t freeze well)
• Reheat from frozen in slow cooker on LOW for 4-6 hours

Make-Ahead Tips:

• Prep the night before – combine soup, water, and gravy mix in slow cooker
• Season chicken and refrigerate separately
• Start in the morning for dinner ready when you get home
• Double the recipe for meal prep or large families

Recipe Variations and Substitutions

Chicken Alternatives:

• Chicken thighs for even more tender, juicy meat
• Turkey breast for holiday meals
• Pork shoulder for a different protein option

Gravy Variations:

• Add 1 packet onion soup mix for extra flavor
• Stir in frozen mixed vegetables in the last hour of cooking
• Add cream cheese for extra richness (stir in at the end)
• Use mushroom gravy mix instead of chicken for variety

Potato Options:

• Yukon Gold mashed potatoes for creamier texture
• Add sour cream and chives to the mashed potatoes
• Try garlic mashed potatoes for extra flavor
• Use cauliflower mash for a lower-carb option

Seasoning Additions:

• Italian seasoning for herb flavor
• Paprika for color and mild flavor
• Fresh thyme or rosemary added in the last hour
• A bay leaf during cooking (remove before serving)

Cooking Tips for Perfect Results

For the Best Chicken and Gravy:

• Don’t add too much liquid – the chicken will release juices as it cooks
• Shred chicken completely – no large chunks for the best texture
• Taste before serving – adjust salt and pepper as needed
• Keep warm until serving to prevent the gravy from thickening too much

For Perfect Mashed Potatoes:

• Make them slightly thinner than usual since they’ll be topped with gravy
• Season well – unseasoned potatoes taste bland under rich gravy
• Keep warm in a slow cooker or covered pot until serving
• Add butter last for the richest flavor

Troubleshooting:

• If gravy is too thick: Stir in chicken broth, 1/4 cup at a time
• If gravy is too thin: Mix 2 tbsp cornstarch with cold water, stir in gradually
• If chicken isn’t tender: Cook 1-2 hours longer on LOW

Nutritional Information

Per serving (based on 8 servings):

• Calories: Approximately 420
• Protein: 35g
• Carbohydrates: 32g
• Fat: 15g

Frequently Asked Questions

Q: Can I use frozen chicken breasts? A: Yes! Add an extra hour to the cooking time (8-9 hours total) and make sure chicken reaches 165°F internal temperature.

Q: How do I know when the chicken is done? A: The chicken should easily shred with a fork and have no pink areas. Internal temperature should reach 165°F.

Q: Can I make this in an Instant Pot instead? A: Yes! Cook on high pressure for 20 minutes with natural pressure release, then shred and stir back into the sauce.

Q: What if I don’t have cream of chicken soup? A: You can substitute with cream of mushroom soup or make a roux with butter, flour, and chicken broth.

Q: Can I add vegetables to this recipe? A: Absolutely! Add frozen peas, carrots, or green beans in the last hour of cooking.

Q: How can I make this healthier? A: Use low-sodium soups and gravy mix, substitute Greek yogurt for some of the butter in potatoes, and add extra vegetables.

Q: Why is my gravy too thin? A: The liquid will thicken as it cools slightly. If still too thin, mix cornstarch with cold water and stir in gradually.

Q: Can I use chicken thighs instead of breasts? A: Yes! Thighs will be even more tender and flavorful. Remove any skin before cooking and follow the same timing.

This easy shredded chicken and gravy over mashed potatoes is the perfect comfort food meal that brings the whole family together. It’s simple enough for busy weeknights but satisfying enough for Sunday dinner!