INTRODUCTION
Slow Cooker Chicken and Gravy is a warm, easy meal you can make any day. This dish uses simple ingredients and the slow cooker to give you tender chicken and a rich gravy. It fills the house with a good smell and makes a cozy dinner. If you like slow cooked comfort food, try a lighter cousin like slow cooker lemon herb chicken with fluffy rice for a bright change. This recipe fits busy weeks and quiet weekends. It cooks low and slow while you do other things.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and very full of flavor. The slow cooker makes the chicken soft and easy to eat. The gravy soaks into rice, noodles, or mashed potatoes. You do not need many hands-on minutes. The recipe is forgiving: small changes still give great taste. It works for family dinners, guests, or meal prep. You can freeze it or use leftovers in many ways. The steps are direct, and most ingredients are in your pantry.
HOW TO MAKE Slow Cooker Chicken and Gravy
This section shows the parts and steps to build the dish. Read the list and prepare before you start. The slow cooker does the work while you relax. You will make a base of broth and soup, slow cook the chicken, then make a smooth gravy.
EQUIPMENT NEEDED
- Slow cooker (4 to 6 quart works best)
- Skillet (optional, for browning)
- Tongs or spoon
- Measuring cups and spoons
- Small bowl for thickener
- Whisk
- Cutting board and knife
Ingredients You’ll Need :
- 2 to 3 pounds boneless skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup (optional for deeper flavor)
- 1 cup chicken broth
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour or cornstarch (for thickening)
- 1/4 cup cold water (for slurry)
- Optional: 1/2 cup heavy cream or milk for a creamier gravy
STEP-BY-STEP INSTRUCTIONS :
- Prep the chicken. Pat the chicken dry with a paper towel. Season both sides with salt and pepper.
- (Optional) Brown the chicken. Heat a skillet over medium-high heat and add a little oil. Brown each side of the chicken for 1 to 2 minutes. Browning adds flavor but is not required.
- Place sliced onion and minced garlic in the slow cooker base. Lay the chicken on top.
- In a bowl, mix the cream of chicken soup, cream of mushroom soup (if using), chicken broth, dried thyme, and melted butter. Stir until smooth.
- Pour the soup mixture over the chicken in the slow cooker. Spoon some of the mixture over each piece to cover.
- Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours. Cook until the chicken reaches 165°F and is easy to shred.
- Remove the chicken to a plate. If you want shredded chicken, shred it with two forks.
- To make the gravy, pour the liquid from the slow cooker into a saucepan. Heat it over medium heat.
- Mix the flour or cornstarch with cold water to make a smooth slurry. Slowly whisk the slurry into the hot liquid until the gravy thickens. Add cream or milk if you want a richer gravy.
- Taste and adjust salt and pepper. Return the shredded or whole chicken to the pan and coat it with the gravy. Heat for a few minutes to meld flavors.
HOW TO SERVE Slow Cooker Chicken and Gravy
Serve the chicken and gravy over warm mashed potatoes, soft rice, or wide egg noodles. The gravy soaks into the starch and gives a full, homey bite. For a lighter plate, serve the chicken and gravy with steamed vegetables and a small scoop of rice. If you want a quick meal, use leftover biscuits or a crusty roll to soak up the sauce. Try pairing this with a creamy pasta side like chicken bacon ranch pasta for a fun mix at a potluck. Each serving should get a generous ladle of gravy.
STORAGE & FREEZING : Slow Cooker Chicken and Gravy
Store cooled leftovers in an airtight container in the fridge for up to 3 to 4 days. To reheat, warm a single serving in a microwave-safe bowl or gently heat on the stove until it simmers. For freezing, place cooled chicken and gravy in freezer-safe containers or bags. Leave a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan over low heat. Add a splash of broth or water if the gravy is too thick after thawing.
SERVING SUGGESTIONS
- Comfort plate: Mashed potatoes, steamed green beans, and a slice of buttered bread.
- Light plate: Rice pilaf and roasted broccoli with a lemon wedge.
- Family style: Put chicken and gravy in a large serving bowl with bowls of mashed potatoes and steamed veg for a serve-yourself dinner.
- For a grain-free option: Serve over cauliflower mash.
- Add a simple salad on the side to lift the plate.
VARIATIONS
- Slow Cooker Herb Chicken: Add rosemary and parsley for a bright herb flavor.
- Creamy Mushroom Twist: Use extra cream of mushroom soup and sautéed mushrooms for a richer taste.
- Spicy Style: Add a pinch of cayenne pepper or red pepper flakes to the gravy for a little heat.
- Crockpot Chicken and Gravy with Biscuits: Place frozen biscuit dough on top of the chicken for the last 45 minutes of cook time to bake them in gravy.
- Low-sodium: Use low-sodium broth and soups, and season lightly to suit your taste.
If you want a nearby take on classic gravy and chicken, see an adapted version in the similar crockpot recipe for crockpot chicken and gravy for ideas you can mix into this base.
FAQs
Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Increase the cook time by 1 to 2 hours on LOW and ensure the internal temperature reaches 165°F. Remove a bit of liquid if the mix seems too thin after cooking.
Q: Can I make the gravy without flour or cornstarch?
A: Yes. Simmer the liquid to reduce and thicken. You can also add a few tablespoons of instant mashed potato flakes, which will thicken the sauce and add body.
Q: What cut of chicken is best: breasts or thighs?
A: Both work well. Thighs stay moister and are more forgiving. Breasts are leaner and will shred nicely if not overcooked.
Q: How do I stop the gravy from being lumpy?
A: Mix the flour or cornstarch with cold water to a smooth paste before adding. Whisk the slurry into the hot liquid slowly and keep whisking until smooth.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker or make two batches. Cook time will stay similar but check for doneness.
Q: Can I add vegetables to the slow cooker?
A: Yes. Add carrots, celery, and potatoes. Hard vegetables may need longer cook time, so place them under the chicken so they cook fully.
MAKE-AHEAD TIPS FOR Slow Cooker Chicken and Gravy
- Prep the night before: Combine the soups, broth, and spices in a sealed container. Store in the fridge and pour over chicken in the morning.
- Freeze-ready: Assemble everything in a freezer bag, seal, and freeze. Thaw in the fridge overnight and cook as directed.
- Browning ahead: Brown the chicken in advance and store in the fridge. This step saves time on cook day and keeps flavor.
- Sauce mix: Mix the dry ingredients for the gravy and store them in a jar. Add the wet items and heat when you are ready to finish the dish.
Slow Cooker Chicken and Gravy
Ingredients
Method
- Pat the chicken dry with a paper towel and season both sides with salt and pepper.
- (Optional) Brown the chicken in a skillet over medium-high heat in a little oil for 1 to 2 minutes on each side for added flavor.
- Place sliced onion and minced garlic in the slow cooker base. Lay the seasoned chicken on top.
- In a bowl, mix the cream of chicken soup, cream of mushroom soup (if using), chicken broth, dried thyme, and melted butter until smooth.
- Pour the soup mixture over the chicken in the slow cooker and ensure it is well covered.
- Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the chicken reaches 165°F and is easy to shred.
- Remove the chicken to a plate; shred it if desired.
- To make the gravy, pour the liquid from the slow cooker into a saucepan and heat over medium heat.
- Mix the flour or cornstarch with cold water to create a smooth slurry, then slowly whisk into the hot liquid until the gravy thickens.
- Add cream or milk for a richer gravy as desired.
- Taste and adjust salt and pepper. Return the shredded or whole chicken to the pan and coat with the gravy. Heat for a few minutes to meld flavors.