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Slow Cooker Chicken and Gravy

A warm and easy slow-cooked meal featuring tender chicken and rich gravy, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 pounds boneless skinless chicken breasts or thighs Breasts are leaner; thighs stay moister.
  • 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 Melted.
  • 1 teaspoon dried thyme or 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.
  • 1/2 cup heavy cream or milk Optional for a creamier gravy.

Method
 

Preparation
  1. Pat the chicken dry with a paper towel and season both sides with salt and pepper.
  2. (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.
Cooking
  1. Place sliced onion and minced garlic in the slow cooker base. Lay the seasoned chicken on top.
  2. In a bowl, mix the cream of chicken soup, cream of mushroom soup (if using), chicken broth, dried thyme, and melted butter until smooth.
  3. Pour the soup mixture over the chicken in the slow cooker and ensure it is well covered.
  4. 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.
  5. Remove the chicken to a plate; shred it if desired.
  6. To make the gravy, pour the liquid from the slow cooker into a saucepan and heat over medium heat.
  7. Mix the flour or cornstarch with cold water to create a smooth slurry, then slowly whisk into the hot liquid until the gravy thickens.
  8. Add cream or milk for a richer gravy as desired.
  9. 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.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days or freeze for up to 3 months. This can be served over mashed potatoes, rice, or noodles. Pair with steamed vegetables for a well-rounded meal.