Most Crockpot Chicken and Gravy recipes use canned condensed soup – but not this one! This recipe was shared with me from my friend Kerri and has been a family favorite since the first time we tried it.

With less than 10 minutes of prep, you’ll have fork-tender chicken in a savory and creamy gravy made from dry milk powder, cornstarch, and simple seasonings. It’s the perfect dump-and-go dinner for busy weeknights.

Test Kitchen Approved

“This is the juiciest, great tasting Chicken and Gravy I’ve ever had. Such an easy set it and forget it recipe that you can use as is or make for the base for so many other chicken recipes. I love making rice bowls with veggies and this will be awesome to add to the top.” — Simone, skilled home cook and bread maker.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Chicken: Feel free to use chicken breasts or chicken thighs, but make sure they are skinless. You can also use frozen chicken breasts, just add an extra 30 minutes to the cook time.
• Chicken Bouillon: I recommend using instant chicken bouillon as is dissolves easily in cold water. You can use 4 bouillon cubes instead, but you will need to heat up 1 cup of water to dissolve them in. If you happen to have Better Than Bouillon, it adds even more depth of flavor to the gravy.
• Whole Milk Powder: I know – what is this? I promise it’s sold commonly in the grocery store, you just have to look for it. It’s usually found near the canned milks. Milk powder is a dried milk (with the liquid removed) that makes the perfect creamy gravy in place of canned condensed soup. It’s inexpensive and one container will last you for a long time! Use whole milk powder – not skim – for the creamiest gravy.

Tips For Making Crockpot Chicken and Gravy

Visit the printable recipe card below for full directions.

Be mindful when adding salt. Between the gravy packets and bouillon, it’s easy for things to get too salty. That’s why I always recommend using low-sodium gravy packets and waiting to add extra salt until after it’s cooked and you can taste it.

Don’t skip the garlic powder, onion powder, and dried herbs. They give the gravy layers of flavor and make it taste homemade.

If your chicken breasts are large, cut them in half for more even cooking. That way the flavors and seasonings can get deep into the meat.

Slowly whisk the water into the dry ingredients. It’s really important to whisk the dry ingredients with just a bit of the water first to form a paste. Then slowly add the rest of the water, while whisking continuously. This creates a perfectly smooth and creamy gravy without lumps.

Don’t worry if your gravy looks thin when it first finishes. Once you shred the chicken and stir it all together, it thickens up beautifully.

Want extra gravy? Double the sauce! You can always make double the sauce if you want extra gravy, perfect for drizzling over your sides or soaking up with bread.

This easy Apple Crisp recipe is a longtime favorite in our house. It’s one of those desserts that reminds me of fall, but truthfully, we make it all year long!

I love how it takes such simple ingredients – apples, oats, sugar, and butter – and turns them into something so cozy and delicious. The spiced apples bake into a bubbling, sweet filling and the cinnamon-brown sugar oat topping gives it just the right crunch.

We like to serve it warm with a big scoop of vanilla ice cream and a drizzle of salted caramel sauce on top. If you’ve never made Apple Crisp before, you’re in for a real treat!

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Apples: I like to use a mix of sweet and tart apples like Granny Smith and Honeycrisp or Fuji for the best flavor.
• Sugar: I typically use granulated sugar in the apple filling and brown sugar in the oat topping. For a more caramel-like flavor, use all brown sugar.
• Cinnamon: If you prefer a heavier spiced flavor, feel free to use an equal amount of apple pie spice instead!
• Salted Butter: If using unsalted butter, just add a pinch more salt.
• Oats: Use old-fashioned, also sometimes called rolled oats, to give the topping its signature crisp texture. Don’t use quick oats as they’ll turn mushy.

How To Make Apple Crisp

I’ve made this easy Apple Crisp more times than I can count, and along the way I’ve picked up some useful tricks that I’ll share below. Scroll down to the printable recipe card for full instructions!

Peel the apples and slice them thinly so they cook evenly. If the slices are too thick, they won’t soften fully in the short baking time. You can leave the peels on if you prefer, but I like the texture better without.

Make sure your butter is softened to room temperature, but not melted. This helps it blend perfectly with the brown sugar and oats. To more quickly soften butter, grate it with a cheese grater!

Mix the oats in last! Stirring them in separately keeps them from getting too broken down and mushy. If your topping seems too dry, add just a touch more butter to pull it together.

Is your oat topping browning too fast? Lightly tent the top of your crisp with foil to prevent it from darkening more. You can do this at any point during the bake time!

Let the crisp rest for 10 minutes after baking. This gives the filling a chance to set up, making it easier to serve and keeping the topping from sliding off.

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for this blackberry pie bar recipe. Visit the printable recipe card below for the full ingredient list and amounts.

• Blackberries: Both fresh or frozen blackberries will work for this dessert. If you do opt for frozen berries, let them thaw and drain off the excess juice beforehand.
• Lemon: Lemon zest brings a little something extra to the pie crust, while lemon juice brightens the berry filling. If you want to really taste the lemon flavor, double up on the lemon zest!
• Cornstarch: This is an important addition that helps to thicken up the blackberry filling a bit.
• Cinnamon: Including cinnamon in the pie crust gives it a nice hint of warmth and really compliments the berries! You could also add a pinch of nutmeg for even more warmth.

How to Make Blackberry Pie Bars

Like classic pie dough, this recipe begins with cold butter cut into squares. A food processor will have the dough ready in minutes! You can also make the dough by hand, even if it takes a little longer. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

When adding the crumb topping, don’t press it down or compact the bars. You want to leave it loose for a nice texture once baked.

The tops of the bars will be a light golden color once done. Keep a close eye on them as they bake, you do not want to over bake them. You are looking for a light golden brown color. If your oven has hot spots, turning the bars halfway through baking can make them bake more evenly.

It’s best to allow the blackberry pie bars to cool completely before slicing and serving, as the filling will hold together when it’s cold. You can even place them in the fridge to help the cooling process along, if you’re in a hurry.

Frequently Asked Questions

Try These Berry Recipes Next

• There’s a reason my lime blueberry pound cake recipe is one of my most popular. It’s got a thick layer of cream cheese frosting that really sends it over the top!
• You can never go wrong with a mixed berry cobbler or strawberry dump cake. Both are the perfect summer treat when served warm with ice cream.
• This homemade strawberry cake with real strawberry buttercream frosting is a show stopper!
• Enjoy the best salty and sweet goodness with strawberry pretzel pie! The fluffy cheesecake filling ties it all together.
• Want to impress your overnight guests? Surprise them with berry stuffed french toast in the morning!

Recipe Rundown: What To Know

• Quick: Start to finish, this veggie pizza is ready in 30 minutes.
• Great Texture: Soft crust, creamy filling and lots of crunchy veggies!
• Simple To Make: All you need is a baking sheet, knife, and a mixing bowl.
• Crowd-Pleaser: Loved by both kids and adults alike.
• Easy Ingredients: Uses readily available, simple ingredients.
• Make-Ahead Friendly: Best made in advance — perfect for a party!

I’m always amazed at how quickly these veggie pizza bars disappear. This timeless recipe brings back fond memories of 90’s potlucks and family reunions. Whether it’s a potluck, game day party, or even a Christmas gathering, this easy appetizer recipe is always the most popular! They are perfect for balancing heartier appetizers like my grape jelly meatballs or cheesy warm spinach puffs. For a larger gathering, consider making a double batch of this veggie pizza as it is truly addictive and always goes fast!

Tips For Making Crescent Roll Veggie Pizza

After rinsing your veggies, make sure to pat them dry to prevent any excess moisture on the pizza as it can make it soggy. Important Tip: Make sure to allow the baked crust to cool completely before adding the cream cheese spread to prevent it from melting. If you need to speed this process up, feel free to pop the crust in the fridge or freezer for a few minutes.

Keep in mind that this veggie pizza will need to chill in the fridge for a few hours before serving. This helps the crust to become softer as it melds with the cream cheese mixture. It also makes it much easier to cleanly slice the bars as the cream cheese mixture will firm up once chilled. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

Recipe Rundown: What To Know

• Easy To Make: No yeast — just mix, fry, and eat.
• Skill Level: Super easy recipe that is great for first-timers!
• Texture: Crisp and fluffy with golden outsides and soft centers.
• No Special Tools: No deep fryer or donut pan needed!
• Customizable: Glaze, sugar, dip, or fill for endless flavor combinations.
• Simple Ingredients: You likely already have all the ingredients on hand.

Every Sunday morning, my kids beg me to make a batch of homemade honey buns or these donut holes. Seeing as I wrote a Mini Donuts cookbook years ago, they tell me I can’t complain. While I love all three, I will always pick these donut holes as they are fast, simple, and foolproof.

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for the donut hole recipe itself. Further down in the post you will find more info on the different sweet toppings, fillings, and coatings you can try! Visit the printable recipe card below for ingredient amounts.

• Flour: Fluff the flour and then spoon it into your measuring cup, leveling it with the back of a butter knife. This will ensure you get the proper amount of flour for light and fluffy donut holes!
• Cinnamon: This is an optional ingredient for the donut batter, it adds a little warmth. I like to add a small sprinkle, especially when I know I’m going to turn them into cinnamon sugar donut holes.
• Baking Powder: Double check the label and make sure it’s not expired.
• Milk: Whole milk works best as it has a higher fat content, creating moist and soft donut holes. You can use 2% milk or evaporated milk as well.
• Oil: Choose a frying oil with a high smoke point, like vegetable, corn, or canola oil.

More Sweet Breakfast Recipes To Try

• This soft Mallorca bread tastes like it’s straight from a Puerto Rican bakery.
• You won’t be able to resist this brown sugar banana bread recipe with its crackly top.
• Secretly made with store-bought dough, this easy cinnamon bread recipe is a family favorite.
• Made with canned cinnamon rolls, these cinnamon roll waffles couldn’t be any easier.
• This blueberry scone recipe is so buttery and flaky. Don’t like blueberries? Try my chocolate chip scones instead!

What Is Gumbo?

Gumbo is a hearty Louisiana stew made with a dark roux, the Cajun “holy trinity” of onion, green bell pepper, and celery, and a mix of proteins like chicken, sausage, and shrimp. Gumbo has a rich, smoky, and savory flavor with layers of spice and earthiness. Often thickened with okra or filé powder, it’s traditionally served over rice and blends Cajun, Creole, and African influences into one bold and comforting dish.

Chef’s Tips

Gumbo filé is a powder made from dried sassafras leaves. It adds a mild, earthy flavor and is commonly used to thicken gumbo, especially when okra isn’t used. Want to use gumbo filé? Start with ¼ to ½ teaspoon per bowl or about 1 teaspoon for a whole pot. Add it at the end of cooking, or just before serving, as it can become stringy or bitter if over-cooked.

My granny never added bay leaves, so we don’t either… However they are a common addition in many cajun gumbo recipes. Feel free to add a couple when simmering and remove them before serving.

When making your roux, patience is the key to success! You can’t rush this process by turning up the heat. A good dark roux will take up to 20 to 30 minutes. A darker roux will give the gumbo a richer, more complex flavor. However, if you see black specks or it starts to smell burnt, toss it and start over.

When simmering gumbo, you can leave the lid of the pot on or off. For a thicker gumbo, remove the lid so some of the liquid will evaporate and thicken as it cooks. For a thinner gumbo, leave the lid on. Always remember, the longer it simmers, the more flavorful your gumbo will be!

What To Serve With Gumbo

Gumbo is traditionally served over white rice, which helps soak up the rich, flavorful broth. We also love pairing it with a side of cornbread or a piece of crusty French bread for dipping. Many of our family members like their gumbo with a side of oyster crackers or saltine crackers as well.

For garnishes, we always set out a bottle of hot sauce and add sliced green onions on top. If you like the flavor of filé powder, you can also sprinkle it on top right before serving.

More Cajun Inspired Recipes To Try

This gumbo recipe is a family recipe, passed down from my Granny who served it every Christmas Eve. While she’s shared many other Cajun recipes, like her red beans and rice, easy baked oysters, and dirty rice, this gumbo is a family favorite! Here are a few more dishes you may enjoy:

• This Cajun chicken alfredo combines tender chicken, bold spices, and my homemade Alfredo sauce recipe for a comforting meal.
• Ready in 30 minutes, this creamy, spicy Cajun jambalaya pasta its loaded with shrimp, chicken, and andouille sausage.
• Let your crockpot do the heavy lifting with this bold and hearty slow cooker cajun chicken and sausage dinner.
• Bursting with bold flavors and a velvety cream sauce, you won’t be able to resist this creamy Cajun chicken pasta recipe! Feeling shrimp instead? Try this Cajun shrimp pasta!

Frequently Asked Questions

More Must Make Sweet Breakfast Recipes

• One bite and you’ll be hooked on these cloud-like Japanese fluffy pancakes.
• The kids devoured these air fryer french toast sticks before I even sat down!
• Who knew canned biscuits could transform into bakery-worthy air fryer donuts?
• These cinnamon roll waffles are incredibly easy to make with canned cinnamon rolls! Or, use a can to make the best cinnamon roll casserole.
• This easy cinnamon bread recipe made me the star of our family brunch.

Key Ingredients

There are plenty of ways you can customize this ingredients list to really make it your own. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Beef: I prefer to use lean ground beef, but you can also use ground turkey or any type of ground meat you prefer.
• Elbow Noodles: Goulash is traditionally made with elbow noodles, but any similar shaped bite-size noodle will work. In the recipe I called for 16 oz of noodles, but if you like a lot of pasta you can use up to 24 oz without adjusting any other ingredients.
• Diced Tomatoes: Make sure you do not drain the tomatoes as the juices add more flavor. For a more robust sauce, you can also use fire roasted tomatoes instead.
• Onion: A yellow onion is great because it lends a touch of natural sweetness, but a white onion also works just fine.
• Cheddar Cheese: Shred the cheese right off the block for the BEST flavor and consistency. Bagged shredded cheese will just seize up in the pot and not mix well with the other ingredients.
• Worcestershire Sauce: While some recipes call for soy sauce, it only brings saltiness, whereas Worcestershire sauce adds a deep, savory richness.
• Kidney Beans: My mom always added a can to make it extra filling with lots of fiber, but these are totally optional and can be skipped!

How to Make Goulash

Whether you’re cooking for your family on a busy weeknight or preparing to feed for a crowd, this one-pot wonder checks all the right boxes! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Prevent Soggy Noodles: Don’t overcook the noodles! They will continue to cook in the liquid for a couple of minutes after the heat is off. 
• Make it Creamy: Stir in up to 1 cup of sour cream right before serving.
• Spice It Up: Add crushed red pepper flakes or hot sauce to give it a spicy kick.
• Vegetable Boost: Diced bell peppers, zucchini, carrots or even corn can be added to increase the veggie content.
• More Seasonings: A teaspoon of smoked paprika can impart a rich, smoky undertone. You can also add a bay leaf or two while simmering the sauce, just make sure to remove them before serving.

Key Ingredients

If you’re an avid baker, you probably already have everything you need to make these simple scones. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: It’s best to spoon the flour into the measuring cup. If you dunk the cup into the bag, you end up really packing the flour in there.
• Baking Powder: Always double check the label and make sure it’s not expired! If it’s outdated, it won’t be potent enough to get the job done.
• Butter: Since you’ll be grating it, the butter should be frozen solid or VERY cold! This is super important to getting the perfect texture.
• Buttermilk: Heavy cream also works well for brushing the tops of the scones to create that perfectly golden finish. Use whichever you have on hand.
• Chocolate Chips: I think 1 cup is the perfect amount to get chocolate in each bite. Of course, feel free to measure with your heart. An extra sprinkle of chocolate chips never hurt anybody! You can also use a chocolate chunks, or a chopped up chocolate bar, for larger chocolate pieces.

How to Make Chocolate Chip Scones

You’re going to love how easily these homemade chocolate chip scones come together! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Chill the Dough: Warm dough spreads in the oven, leading to flat scones. Chilled dough holds its shape better for a taller scone.
• Extra Cold Butter: It’s super important to use very cold butter. It creates pockets of steam as the scones bake, resulting in a light and flaky texture. You can even use frozen butter, grating it directly into the flour.
• Don’t Over-Mix: If you beat the dough too much, you’ll end up with flat, dense scones. Make sure everything is well combined, but don’t go overboard!
• Add Ins: There’s wiggle room for creativity here. Along with your chocolate chips (which can be milk, dark, or semi-sweet), you can toss in a sprinkle of chopped nuts, fresh orange zest, shredded coconut, or even some dried cherries!

Prepare Chocolate Chip Scones In Advance

If you don’t want to bake all the chocolate chip scones at once, freeze the extras and bake them straight from the freezer for fresh scones anytime.

• Refrigerate Dough: Prep the scones, but do not bake them. Instead, wrap the cookie sheet tightly, and store it in the fridge for up to 24 hours. Bake fresh when ready.
• Freeze Dough: Place sliced unbaked scones on a baking sheet and freeze until solid, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

Key Ingredients

You likely already have everything you need in your pantry and fridge. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: It’s best to fluff and then spoon the flour into the measuring cup. If you dunk the cup right into the bag, you end up packing it, which results in too much flour creating overly dense biscuits.
• Cheese: I like to use sharp cheddar cheese, but you can opt for milk or extra sharp. You can also swap out cheddar for gouda, pepper jack, or even a mix of mozzarella and parmesan for a unique twist.
• Sugar: While these are a savory biscuit, a little sugar will balance the flavors. If you don’t have sugar on hand, you can use honey instead!
• Milk: Whole milk is typically my go-to because it’s has a higher fat content and will make your biscuits more moist and tender. Feel free to use any milk you like best, you could even make these with half and half!
• Butter: You’ll need some for the biscuit dough AND for the topping to make these biscuits supremely buttery! I wrote the recipe to use unsalted butter, but if you only have salted butter, just cut back a little on the added salt.
• Garlic: We prefer to use garlic powder in the biscuits and in the butter topping so as not to overpower the cheddar flavor in these biscuits. However, for all my garlic lovers, you can absolutely use finely minced fresh garlic instead!

Chef’s Tips & Variations

• Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture. Grate your own cheddar for the best melt and flavor.
• Stuff with Cheese: Place a small cube of cheese inside each biscuit before baking for a melty surprise in the middle. Be warned it may ooze out a little, but while they may not be as pretty the taste is worth it!
• Add Fresh Herbs: While I used dried parsley for ease, fresh parsley is great too! For more flavor options, try adding some diced fresh chives, thyme, or rosemary.
• Make Mini Biscuits: Use a medium sized cookie scoop to scoop two tablespoons of dough to portion out smaller biscuits, perfect as an appetizer or snack!
• Air Fryer: While I recommend using the oven as air fryers can vary and be unreliable for baked goods, you can air fry these cheddar biscuits. I recommend lining your air fryer with parchment paper and cooking the biscuits at 325°F for about 10 to 12 minutes.

How to Make Cheddar Biscuits — Step By Step

Impress your guests with homemade biscuits that taste like they came from a restaurant! Above is a quick recipe overview, but please scroll down to the recipe card for full instructions.