crockpot chicken and gravy recipe
The Best crockpot chicken and gravy recipe
I love this recipe because it’s easy to make ahead and reheats beautifully, so I can prep it on a busy day and have a stress-free meal waiting. My kids always ask for it, and it’s one of those dishes that feels like a treat—like a little extra love on the table. It’s also a great way to use up extra vegetables or herbs, so it’s flexible enough to adapt to what’s in the fridge. Plus, it’s packed with protein and nutrients, making it a balanced meal that’s satisfying without being overly rich. It’s the kind of dish that feels like a hug in a bowl.
Easy Slow Cooker Chicken and Gravy
A comforting, creamy chicken and gravy dish that’s perfect for weeknight dinners. The tender chicken absorbs the rich, velvety sauce effortlessly.
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup chicken broth
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
👨🍳Directions
-
1
Place chicken thighs in the slow cooker. Pour chicken broth over them, then sprinkle with thyme and garlic powder. Cover and cook on low for 4–5 hours or high for 2–3 hours until tender. -
2
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1–2 minutes until lightly golden. Slowly pour in milk and heavy cream while whisking constantly. -
3
Continue whisking as you add chicken broth, Dijon mustard, salt, and pepper. Simmer for 5–7 minutes until the gravy thickens enough to coat the back of a spoon. -
4
Remove chicken from the slow cooker and shred by pulling apart with forks. Stir shredded chicken into the gravy until evenly distributed. Serve over buttered egg noodles or crusty bread.
🔧Equipment
- Slow cooker
- Medium saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Slow Cooker Chicken and Gravy Works
❓ Frequently Asked Questions About Slow Cooker Chicken and Gravy
How do I adjust the cooking time for larger batches?
If you’re serving more people or making extra for leftovers, double the recipe and cook on Low for 6–8 hours or High for 3–4 hours, stirring halfway through to ensure even browning. The chicken should pull apart easily, and the gravy should thicken to a rich, glossy consistency.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs add more flavor and stay juicier, especially in a slow cooker. Just trim off any excess fat if you prefer a cleaner gravy, and cook on Low for 6–7 hours or High for 3–4 hours until the meat is fork-tender.
What if my gravy ends up too thin?
If the gravy is watery after cooking, reduce it by simmering it in a saucepan over medium heat until it thickens to your liking. Stir in a splash of chicken broth or milk if you want a creamier texture, but avoid adding too much—this can dilute the flavor.
How do I prevent the chicken from drying out?
To keep the chicken moist, avoid overcrowding the crockpot. Cook on Low for 6–7 hours (or High for 3–4 hours) and stir once halfway through to release any steam. If using thighs, let them rest for 5 minutes before serving to retain juices.
