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.

Recipe Rundown: What To Know

• Flavorful: Combines smoky and savory with a little Cajun heat in every bite.
• Protein Packed: Loaded with chicken, shrimp, and sausage!
• Easy: Comes together quickly with a skillet and a pot of boiling water.
• Creamy: The rich, velvety sauce is perfectly spiced and so addictive.
• Customizable: Add your favorite vegetables or swap the pasta to make it your own.

As you might have already noticed, I’m a big fan of cajun recipes that include pasta. Just like this creamy cajun chicken pasta or cajun chicken alfredo, the bold flavors balance perfectly with the rich and creamy Cajun pasta. Combining three types of meat with a creamy, spicy sauce and linguine, this Cajun pasta recipe is a hearty and flavorful meal that’s sure to become a family favorite.

Frequently Asked Questions

I’ve made many versions chicken meatballs, from my Asian chicken meatballs to these Greek chicken meatballs, but these zesty meatballs might just be one of my favorite! I took all of the best elements of chicken piccata and incorporated them into this easy recipe. The combination of familiar flavors in a new form was exciting… With salty capers and tender, juicy meatballs in a lemon white wine sauce, and just enough red pepper flakes to make your mouth water.

Frequently Asked Questions

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!

What Makes These Asian Chicken Meatballs So Great?

• Balanced Flavors: Made with fresh ginger, garlic, honey, sriracha, and soy sauce, the sweet and savory glaze is pure magic!
• Quick and Easy: Everything comes together in just over half an hour with simple to follow steps.
• Party or Potluck Ready: Keep them warm in a crockpot and watch how quick they disappear!
• Versatile: Serve them as an appetizer or make it a meal with rice, noodles, or veggies on the side.
• Make-Ahead: Prepare the meatballs in advance and bake them when you’re ready. Bonus: They also freeze great!

Ingredients Needed

Below you will find helpful notes for key ingredients used to make this recipe for Asian meatballs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Chicken: You can use ground turkey instead. Just note that the texture and flavor may vary slightly. I don’t recommend ground beef with this recipe as it will overwhelm the other flavors.
• Panko Breadcrumbs: Panko breadcrumbs are coarser than traditional breadcrumbs and will create the perfect texture.
• Egg: Don’t skip this ingredient! It’s helps to bind everything together so the meatballs don’t fall apart.
• Ginger: Don’t swap the fresh ginger for dried ground ginger, the flavors will not pop in the same way.
• Sesame Oil: You can use regular or toasted sesame oil, but for flavor reasons, I do not recommend swapping it for regular oil.
• Soy Sauce: Coconut aminos or tamari will also work very well.
• Rice Vinegar: Rice vinegar is slightly sweet and gives great balance, but plain white vinegar can be used instead.
• Sriracha: Add more or less to adjust how spicy the sauce is. If you don’t have sriracha, any hot sauce will do in a pinch.
• Honey: Just like the sriracha sauce, you can add more or less honey to control the sweetness.
• Cornstarch and Water: These get mixed together to create a cornstarch slurry, then stirred into the sauce to create a thick and glossy consistency.

How to Make Asian Chicken Meatballs

Bold flavors in bite-sized form? Yes, please! Pro Tip: Prepare the meatballs in advance and bake them when ready for a stress-free dinner. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

More of the Best Meatball Recipes

• Lemon chicken piccata meatballs are so easy to make in just 30 minutes!
• Greek chicken meatballs are loaded with fresh flavor from homemade Greek seasoning.
• I love an appetizer that you can keep warm in the slow cooker, like Crockpot bbq meatballs and crockpot buffalo chicken meatballs.
• Swedish meatballs with creamy sauce is a spot-on Ikea copycat recipe.
• Easy baked Italian meatballs are juicy, tender, and so flavorful.

Why I Love This Cheesy Chicken Spaghetti

If there’s one thing that my entire family agrees on, it’s this – bacon makes everything better! This cheesy chicken spaghetti casserole is no exception to that rule. Whether I serve it as a fun weeknight dinner or at a potluck with friends, I almost NEVER have leftovers of this chicken spaghetti! Here’s what makes it so amazing:

• Comforting: Cheesy chicken spaghetti with bacon is the definition of cheesy comfort food, it’s one of those stick-to-your-ribs kind of dinners!
• Flavorful: Tender chicken, smoky bacon, cheddar cheese and creamy soup meld together beautifully to make the very best bite.
• Great for a crowd: One batch of this cheesy chicken spaghetti generously feeds a small family multiple times. Freeze portions for easy dinners later or feed a crowd for a potluck or party. This dish always fits the bill!
• Make Ahead: This is a perfect recipe for preparing ahead of time! You can make the entire recipe up to the baking point. Cool, cover with foil, and place it in the fridge. When ready to cook, sit at room temperature for at least 30 minutes and then bake as directed.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for chicken spaghetti. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chicken: Use any combination of chicken breasts or thighs. You can also use leftover shredded chicken or a rotisserie chicken to save some time!
• Veggies: A simple combo of yellow onions, red bell peppers and green bell peppers create the perfect balance of fresh flavors. You can always feel free to swap the red and green peppers with orange or yellow if preferred.
• Soups: You’ll need both cream of mushroom soup and cream of chicken soup to create the very best thick and creamy sauce.
• Bacon: Cook and crumble this, I love cooking my bacon in the oven, or use leftover bacon from breakfast!
• Cheese: I love using sharp cheddar cheese for this baked spaghetti. For the very best texture and flavor, consider grating it right off the block.

How to Make Chicken Spaghetti Casserole

This is a pretty quick moving recipe, so make sure you have everything prepped and ready to go before you start cooking. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips and Variations

• Don’t overcook your pasta: You’ll want your noodles to be just al dente. Otherwise, they’ll be overcooked and a little mushy after you bake the casserole. This goes double for any kind of gluten free pasta!
• Add more veggies: You can always sneak in some secret veggies into the casserole. Toss in some frozen peas, corn, carrots, mushrooms or broccoli. This is a great trick for those of you who have picky eaters like me!
• Spice it up: Add diced jalapeños, red pepper flakes or cayenne powder. Try using a spicy cheese like pepper jack or habanero cheddar for an extra kick!
• Change the pasta: Spaghetti noodles are great, but you can also use penne, rigatoni, bow tie, or just about any shape. You can also use whole wheat, gluten-free or veggie pasta.

What To Serve With Cheesy Chicken Spaghetti

This cheesy chicken spaghetti is a full meal all on its own, but you can always add some extras:

• Bread: Try my homemade crusty ciabatta bread to help sop up any of that creamy sauce.
• Salad: Lighten up your plate with a side salad! Try spinach strawberry salad or loaded pea salad for a touch of fresh flavor.
• Decadent Dessert: For a sweet finish, try another big crowd pleaser like my easy chocolate and peanut butter Texas sheet cake!

More Spaghetti Recipes You’ll Love

• Homemade spaghettios with meatballs are better than the canned stuff!
• Mexican spaghetti is a cross between beefy chili and a spaghetti dinner.
• Spaghetti salad is a pasta salad that’s loaded with fresh, crunchy veggies!
• 30-minute spaghetti carbonara is loaded with crispy bacon and Italian cheeses.

Why I Love Garlic Parmesan Chicken

This baked creamy parmesan chicken is a must have recipe for any busy cook! If your weeknights look anything like mine (I’ve got three kids, five cats and two dogs), you know the importance of a quick dinner recipe. Garlic parmesan chicken is one of my favorite weeknight entrees! Not just because it’s quick, it’s also SO GOOD and made with just a few simple ingredients. Here’s why we return to this winner of a chicken dinner often:

• Amazing Flavor: Tender chicken breasts are topped with a perfectly seasoned, creamy, and garlicky sauce then baked until juicy with a golden parmesan cheese topping.
• Easy: With only four basic ingredients and a little salt and pepper, this garlic parmesan chicken provides a super simple fix to the dreaded question, “What’s for dinner?”.
• Low Carb/Gluten Free: Delicious, creamy, parmesan chicken works well for some of the trickiest dietary preferences. Expect requests for second helpings no matter who sits at your table!
• Make Ahead: Easily assemble the recipe together up to two days ahead. Double check “sell by” date on chicken. Store in the fridge and simply pop in the oven when ready to bake.

Key Ingredients

Find the full printable recipe with specific measurements below.

• Chicken: You need 3 cups of cooked, chopped or shredded chicken. To keep it extra easy, I always grab a rotisserie chicken!
• Evaporated Milk: Canned evaporated milk is my secret weapon to creating a rich and creamy broth. It’s lower in fat and less expensive than heavy cream and can be stored in your pantry for anytime you need it. However, you can use half and half or heavy cream if you prefer.
• Cream of Chicken Soup: You can use any flavor of canned condensed “cream of” style soup. I like the flavor best from cream of chicken soup, but cream of onion or celery are good substitutes.
• Canned Biscuits: Buy plain, large (16.3 ounces) southern buttermilk style biscuits. “Homestyle” biscuits also work well, but do not buy the flaky biscuits. If you can only find the smaller sized biscuits, cut them in half, not fourths, so they don’t disappear.
• Vegetables: I like to use celery, onion, garlic, and carrots to add flavor. However, if you are a plain jain kind of chicken and dumplings person, skip the celery and carrots. I still highly recommend including the onion and garlic for savory flavor.

Tips For Making Easy Chicken and Dumplings with Biscuits

I recommend having all your ingredients out, prepped, and ready to go before starting. This easy chicken and dumplings recipe moves quickly once we get going! Scroll down to the printable recipe card for full instructions!

Sauté the vegetables until they start to brown before adding the broth. This takes the flavor up a notch and gives the whole soup a richer, homemade flavor.

Once you add the broth, bring the mixture to a simmer – not a boil. A gentle simmer is key because it warms everything without reducing the liquid too much.

Don’t skip tossing the raw biscuits in flour. This helps thicken the soup and also prevents the biscuits from sticking together too much as they cook.

Drop biscuits in an even layer and cook with the lid on! Press the dumplings below the broth and break them apart as needed, as they cook. Leaving the lid on the pot traps the steam and helps the dumplings to cook quickly. You can test one by splitting it open, it should be soft and fluffy, not doughy.

Don’t over simmer chicken and dumplings. If you overcook biscuit dumplings, they can essentially fall apart and disappear (or become overly dense).

Once the dumplings are cooked, turn off the heat and let the pot sit for a couple of minutes uncovered. This helps the broth thicken a bit and gives the dumplings a chance to soak in all that flavor without getting mushy.