Flavorful Chicken Fried Steaks with Gravy

Flavorful Chicken Fried Steaks with Gravy

grampnana 4

"These are cooked in the slow cooker or oven for about 5 hours. Easy and delicious!"

Ingredients 5 h 35 m {{adjustedServings}} servings 388 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 42.1 g
  • 84%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1499 mg
  • 60%

Based on a 2,000 calorie diet

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  • Prep

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  1. Mix together the cream of chicken soup and beef gravy in a slow cooker, cover, and set the cooker to Low.
  2. With a meat tenderizing mallet or the edge of a small, sturdy plate, pound the beef round steaks on a work surface across the grain of the meat to make many small cuts across the meat fibers. Sprinkle Greek seasoning on both sides of the steaks, and sprinkle dry chicken gravy mix over the steaks to make a dry coating. Stir any excess dry gravy mix into the slow cooker.
  3. Heat olive oil in a heavy skillet over medium heat. Pan-fry the steaks in the hot oil until browned on both sides, about 8 minutes. Place the steaks into the gravy mix in the slow cooker, spooning gravy over the steaks to moisten. Cook the onion rings in the hot skillet until browned, about 10 minutes, stirring often, and spread the onions over the steaks in the cooker.
  4. Recover the cooker, and cook until meat is very tender and the gravy is thick, about 5 hours.
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  • Cook's Note
  • You can cook these in a baking dish in the oven set at 250 degrees F (120 degrees C).
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Reviews 9

  1. 10 Ratings


Chicken Fried Steak is breaded and fried in oil, like fried chicken. One of the great tricks to a great chicken fried steak is to include a touch of sugar in order to caramelize the breading as it fries, then, when the steaks are all fried, leave some of the fried crumblies in the pan. Remove as much oil as will not be needed for the gravy and make white gravy but only after browning the flour (use the leftover seasoned flour, complete with salt, pepper, garlic powder, and that all important sugar). This produces a not so quite 'white', milk gravy, with a richer and more enjoyable flavor. Don't try to bread recently defrosted meat unless it has been thoroughly dried, e.g. - with paper towels. Mashed potatoes, skins still on, are fabulous with such a dish, and are most easily done via a crockpot, IMHO.... but it's all quite tough on the waist line, so we don't make it often any more...... *sigh*....


After reading the review of bomackin, it is clear that the name of this recipe was ill-chosen. This system will not allow me to change it though. Although it is a "breaded" and "fried in oil" steak, it is actually simply a browned steak cooked in gravy and certainly not "chicken" fried. It is really tasty, however, and my family loves it with mashed potatoes! As the creator of this recipe, I am sorry for any confusion caused by the title and hope you may give it a try anyway!!