chicken and gravy crock pot recipe

The Best chicken and gravy crock pot recipe

I started making this chicken and gravy in the crock pot on nights when I knew I would not have time to stand at the stove, and it turned into the meal my family asks for the most. You put the chicken in, add a few pantry staples, and let it cook low and slow until it falls apart. The gravy builds right in the same pot, so there is no second pan and nothing to whisk at the last minute.

My kids are picky in the way most kids are, and this one gets eaten without a single complaint. They spoon the gravy over mashed potatoes or rice and go back for seconds, and my husband takes the leftovers to work the next day. I like that I can stretch it for six people without doubling my grocery bill, and the chicken stays moist in a way that oven baking never quite manages for me.

I make this on regular weeknights, but it also works for Sunday dinner with my parents or a potluck where I need something that holds well in a slow cooker for a few hours. Chicken is a lean protein that fills everyone up, and making the gravy from scratch means I know exactly how much salt is going in instead of guessing at a canned version. It is the kind of recipe I hand to friends who say they do not have time to cook, because it takes about ten minutes of real work.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Crock Pot Chicken and Gravy Works

This chicken and gravy crock pot recipe is one I come back to all the time because it feeds a crowd without me spending the whole day in the kitchen. It works for Sunday dinner, potlucks, holidays, or any night when family shows up hungry and I want something warm and filling ready when they walk in. Set it in the morning, and by dinner you have tender chicken and rich gravy that everyone at the table will happily eat.

❓ Frequently Asked Questions About Crock Pot Chicken and Gravy

1. Can I put frozen chicken breasts straight into the slow cooker?

It is better to thaw the chicken first. Frozen chicken cooks unevenly in a slow cooker, and the outside can sit in the temperature danger zone far longer than it should while the center is still solid. Thaw overnight in the refrigerator, pat the pieces dry, and the browning and simmering times in the recipe will hold up as written.

2. My gravy came out thin. How do I thicken it?

Pull the chicken out, whisk one tablespoon of cornstarch into one tablespoon of cold water, and stir that slurry into the hot liquid in the insert. Turn the cooker to high and let it bubble for 15 to 20 minutes, stirring once or twice, until it coats the back of a spoon. Repeat with another tablespoon of slurry if you want it thicker, and return the chicken to the pot just before serving.

3. Can I use chicken thighs instead of breasts?

Yes, and boneless skinless thighs are forgiving in a slow cooker because they stay moist through the longer cook time. Keep the total weight the same as the recipe calls for and check them at the earlier end of the time range. Thighs also shred nicely if you want the gravy to turn into more of a shredded chicken situation.

4. Can I double the recipe for a crowd?

You can, but mind the fill line. Keep the insert no more than about two-thirds full so the liquid can come to a simmer, and expect to add 30 to 60 minutes to the cook time. If you are feeding a real crowd, it is often easier to use two smaller slow cookers than to cram one pot full.

5. How long do the leftovers keep, and how should I reheat them?

Store the chicken and gravy together in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen the gravy, or in the microwave in short bursts, stirring between each one. Avoid bringing it to a hard boil, which will tighten the chicken and break the gravy.