Smothered Chicken in the Crockpot
Smothered Chicken in the Crockpot: A Comfort Food Classic
If you’re looking for an easy, affordable, and incredibly delicious meal, look no further than this smothered chicken in the crockpot. This dish is not only a crowd-pleaser but also embodies everything we love about comfort food. With tender, flavorful chicken thighs bathed in a rich gravy, this recipe is perfect for busy weeknights or cozy family dinners. My family devoured this and my husband has already requested that I make it again. And I don’t mind because it was just so easy and also delicious! I also have a stove top edition of Smothered Chicken and Gravy and it is equally as delicious! This Chicken and Gravy in the Crockpot is also very good but has a milder flavor profile that the kids always love.
Check out these other great recipes while you are here!
Crockpot Cheesy Ham and Potato Soup
Crockpot Italian Beef Sandwiches
Why You Will Love This Recipe:
- Easy to Prepare: With minimal prep work and no need for constant monitoring, this recipe is perfect for busy individuals or families.
- Affordable Ingredients: Utilizing simple and cost-effective ingredients, this meal won’t break the bank, making it an ideal choice for any budget.
- Delicious Comfort Food: The combination of tender chicken, rich gravy, and savory vegetables creates a dish that warms the heart and soul.
- Versatile: This recipe can easily be customized with different vegetables or seasonings based on your preferences. It’s also delicious over mashed potatoes, making it a versatile option for any occasion.
How To Make Smothered Chicken in the Crockpot
Start by placing the boneless skinless chicken thighs at the bottom of your crockpot. You can use frozen or thawed chicken, but thawed will yield better results in terms of flavor absorption. Generously season the chicken with garlic powder, onion powder, Kinder’s blackened seasoning, Zatarain’s Creole seasoning, and black pepper. Feel free to adjust the seasonings according to your taste preferences. Just be careful to not use too much salt as there is a lot already in this recipe.
In a bowl, combine the can of cream of chicken with herbs soup and the packet of low sodium brown gravy mix. Stir until well blended. Be sure to use the low sodium gravy mix or the dish will end up too salty!
Add the chopped onion and green bell pepper on top of the seasoned chicken. These vegetables not only add flavor but also provide a wonderful texture to the dish. Spread the soup and gravy mixture over the chicken and vegetables, ensuring everything is well coated. The combination of the soup and gravy will create a deliciously thick sauce as it cooks.
My house smelled so good while this was cooking and I was so impressed by how it turned out, considering how few ingredients were used!
Once done, serve the smothered chicken over a bed of fluffy white rice or creamy mashed potatoes. The thick gravy pairs beautifully with a side of buttered corn and a warm dinner roll, making for a well-rounded meal.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Smothered Chicken in the Crockpot
Ingredients
- 1.5-2 lbs Boneless, skinless chicken thighs or breasts
- 10.5 oz Can Cream of Chicken Soup with Herbs
- .87 oz Packet of LOW SODIUM Brown Gravy Mix
- 1 Yellow Onion, roughly chopped
- 1 Green Bell Pepper, sliced
Seasonings
- Garlic Powder
- Onion Powder
- Kinder's Blackened Seasoning
- Zatarain's Creole Seasoning
- Black Pepper
Instructions
- Place the chicken in the bottom of the crockpot. Season with the spices listed above. There is no need to measure, just make sure the chicken is well seasoned. Just be careful to not use too much salt.
- Place the onions and peppers on top of the chicken.
- In a bowl, mix the cream of chicken soup with the gravy then spread it on top of the chicken and onions and peppers.
- Place the lid on the crockpot and cook on low for 5-6 hours or on high for 3-4. Serve hot and enjoy!
This recipe was very good. I had to use bone-in thighs as that is what I had on hand. Pulled the skin off and after 6 hours the meat fell off the bones. The taste was excellent as the seasonings all come together in the end. Served over egg noodles. Will add mushrooms next time as I think that would be a perfect addition. Great recipe. Thank you for posting.
So happy to hear you enjoyed the Recipe Wayne! Thanks for leaving a review 🙂