Easy 3-Ingredient Shredded Chicken with Homemade Gravy

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Simple Shredded Chicken with Gravy with Just Three Ingredients

This recipe for shredded chicken and gravy is a cheap and very pleasant home-cooked supper. It only takes three things to make, and it’s a family favorite.

This recipe for shredded chicken and gravy is a cheap and very cozy dish that tastes like home. With only three ingredients, this is a family favorite.

This is for all the busy moms and dads out there. This chicken dinner will warm your heart and is incredibly easy to cook. All you need are chicken breasts, cream of chicken soup, and a package of chicken gravy mix. That’s all! It’s okay to use shortcuts. When you put them together, they turn into soft, perfectly seasoned shredded chicken.

This 3-ingredient dump-and-go chicken recipe is really flexible because you can make it in the oven or in a crockpot with gravy. Let’s speak about all that sauce, though. You don’t need to add anything additional, like a thickening or other spices. This dinner is very easy to cook and tastes so fantastic.

Prep Time and Servings

Prep time: 5 minutes
Time to cook: 45 minutes
Total: 50 minutes
Servings: 4

What you need

Chicken: We’re using boneless, skinless chicken breasts so they shred easily.
Cream of chicken soup is a tried-and-true kitchen shortcut that busy families have been utilizing for decades. But if you’re not in the mood for it, try my Crockpot Chicken & Gravy instead. It doesn’t use any canned soup!
Use a packet of your favorite brand of chicken gravy mix.

4 boneless, skinless chicken breasts
2 (10.5 ounce) cans of condensed cream of chicken soup
1 packet (1 ounce) of chicken gravy mix
Salt and pepper to taste

How to make gravy and shredded chicken

This is a summary with pictures that show each stage. The recipe card below has all the ingredients and instructions.

How to Do It

Instructions for the oven:

Set the oven to 400F and move the rack to the middle.
Put the chicken breasts next to each other in a casserole dish that is 9 by 13 inches.
Use a whisk or spoon to combine the cream of chicken soup and gravy mix in a bowl until they are smooth.
Put the cream of chicken soup and chicken gravy mix in a bowl and mix them together until they are smooth.
Put the gravy mix on top of the chicken.
Cover the chicken breasts completely with the cream of chicken soup mixture.
Seal the casserole dish tightly and bake it for 45 minutes or until it is done.
Cover the casserole dish tightly with foil (or the oven-safe lid that comes with it) and bake for 45 minutes, or until the chicken is fully cooked and can be shredded easily with two forks. Because every oven, casserole dish, and chicken breast size is different, the cook time is just a suggestion and may need to be changed.
Take the casserole dish out of the oven and uncover it. Use two forks to shred the chicken directly in the casserole dish. If you want, add salt and pepper to taste and serve right away.
Use two forks to shred, and add more salt and pepper to taste if needed.

How to Use a Crockpot:

Put the chicken breasts in the Crockpot next to each other.
Put the chicken gravy mix and cream of chicken soup in a bowl and mix them together until smooth. Then, pour the mixture over the chicken.
Set the temperature to hot for 3–4 hours or low for 7–8 hours.
Use two forks to shred the chicken in the slow cooker. If you want, you can add salt and pepper to taste.

Tips that will help

I don’t add any extra water or liquid to the recipe. This makes sure that the gravy is rather thick. As the chicken cooks, it will let out some water.
Make sure to close it up tightly before placing it in the oven! I use foil, but if your casserole dish has a lid that can go in the oven, use that.
The size of chicken breasts, casserole dishes, and ovens can all be different, so remember that the cooking time is just a suggestion and may need to be changed, especially if the chicken breasts are very big or very little.
If you choose, you can leave the chicken breasts whole instead of cutting them up.
Want to do this in your slow cooker instead? The recipe card below has directions for using a crockpot!

Notes

Gravy packets usually weigh about 1 ounce, but you don’t have to be exact because brands differ.
If you don’t want to shred the chicken, you don’t have to!
Depending on the size of the chicken breasts and the quantity of the portions, this can feed up to six people.
You can consume chicken when the inside temperature reaches 165F.

Tools you will need for this recipe

An instant-read thermometer is one of the culinary items I use the most. It’s cheap and makes cooking chicken easy. When the inside temperature reaches 165F, it’s okay to consume.
One of my favorite casserole dishes is this one.
I used my favorite 7-quart Crockpot for the slow cooker part of this recipe.

Changes and replacements

You could switch one of the cans of cream of chicken soup for one of cream of mushroom soup.
You can use boneless, skinless chicken thighs instead of chicken breasts. The low heat (7–8 hours cook time) Crockpot method would be the best choice because chicken breasts tend to dry out.
If you can’t get chicken, try a packet of turkey gravy mix.

Storage and leftovers

Chicken and gravy that are left over will stay well in the fridge for 3 to 4 days if they are kept in an airtight container.
Put it on the stove or in the microwave and heat it up.
You can freeze leftovers for up to three months, but be aware that the gravy may change texture and the chicken may get a little dry.

What goes well with chicken and gravy

There’s a lot of gravy, which is great on top of a lot of mashed potatoes, rice, or pasta. A fresh, crusty roll or bread is also nice. Make a great supper with my famous Cheesy Garlic Bread!
Try a side salad with my Homemade Italian Dressing for a new twist.
Steamed vegetables, Easy Creamed Corn, or my Easy Asparagus Recipe all work too.

Nutrition

396 calories, 11 grams of carbohydrates, 52 grams of protein, 15 grams of fat, 4 grams of saturated fat, 2 grams of polyunsaturated fat, 5 grams of monounsaturated fat, 0.03 grams of trans fat, 157 milligrams of cholesterol, 1338 milligrams of sodium, 909 milligrams of potassium, 1 gram of sugar, 363 IU of vitamin A, 3 milligrams of vitamin C, 32 milligrams of calcium, and 2 milligrams of iron.

The nutrition information is calculated automatically, thus it should only be used as a rough guide.

If the blog post didn’t address your questions regarding this great chicken and gravy, leave a comment below and I’ll get back to you. Please leave me a review or tag me on Instagram with the hashtag #saltandlavender.