This Slow Cooker Chicken and Gravy is a warm and comforting dish everyone will love. It features tender chicken that practically falls apart and a rich, flavorful gravy!
Perfect with mashed potatoes or rice, I always keep a bit of bread handy to soak up that delicious gravy. Trust me, you won’t want to waste a drop! 😋
Key Ingredients & Substitutions
Chicken Thighs: I recommend using thighs for their juicy flavor, but chicken breasts are a great substitute if that’s what you have. Just keep an eye on the cooking time, as breasts can dry out more easily.
Onion: A medium onion adds sweetness and depth. If you’re out of onions, try shallots or even onion powder. I find the flavor is less intense with shallots, which I sometimes prefer.
Garlic: Fresh garlic is best for that strong flavor. If you’re short on time, you could use garlic powder—about a teaspoon equals a couple of cloves.
Herbs: Dried thyme, parsley, and rosemary add great flavor. You can use Italian seasoning as a shortcut! Just remember, herbs are strong; go easy on them until you know how they blend.
Flour: This is used to thicken the gravy. You can swap it with cornstarch (use half the amount) if you’re gluten-free; mix it with some water before adding it to the gravy.
How Do You Make Gravy from Slow Cooker Juices?
The gravy is key in this recipe. It’s all about using the delicious liquid left from cooking the chicken. Start with making a simple roux to get a thick, smooth gravy.
- Melt butter in a skillet over medium heat. Let it get bubbly.
- Whisk in the flour and cook for 1-2 minutes until it turns golden and smells nutty.
- Gradually add 1 to 1 1/2 cups of the slow cooker liquid, whisking continuously. This prevents lumps and helps thicken it evenly.
- Keep whisking until it reaches your desired consistency. If it’s too thick, just add a bit more broth!
Don’t forget to taste and adjust seasoning if necessary. Enjoy that rich flavor in your dish!
Slow Cooker Chicken and Gravy
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
For the Broth and Herbs:
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
For the Gravy:
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
For Serving:
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This delicious dish will take about 10 minutes of prep time and around 6 to 7 hours to cook on low, or 3 to 4 hours on high in your slow cooker. It’s perfect to set and forget while you go about your day!
Step-by-Step Instructions:
1. Layering the Slow Cooker
Start by placing the sliced onions and minced garlic at the bottom of your slow cooker. This creates a tasty base for the chicken and adds flavor to the dish.
2. Seasoning the Chicken
Now, take your chicken thighs (or breasts) and season them with salt, pepper, thyme, parsley, and rosemary. After seasoning, arrange the chicken over the onions and garlic in the slow cooker.
3. Adding the Broth
Pour the chicken broth over the seasoned chicken. This will help keep the chicken moist and flavorful as it cooks.
4. Cooking the Chicken
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easily fall apart when done.
5. Shredding the Chicken
Once the chicken is cooked, carefully take it out of the slow cooker and set it aside. If you like, shred the chicken using two forks for a more pulled texture.
6. Making the Gravy
In a skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes until it’s bubbly and slightly golden. This is your roux!
7. Thicken the Gravy
Gradually whisk in about 1 to 1½ cups of the chicken broth from the slow cooker. Keep whisking until the gravy thickens. If it’s too thick, you can add a bit more broth to get your desired consistency. Taste and season with additional salt and pepper if needed.
8. Combining Chicken and Gravy
Return the shredded chicken back to the skillet with the gravy. Stir well to combine everything together and let it heat through for a few minutes.
9. Serving the Dish
Serve the chicken and gravy over a bowl of hot cooked white rice. It’s perfect for soaking up that creamy goodness!
10. Finish with Fresh Herbs
Garnish with freshly chopped parsley on top for a pop of color and freshness. Now, you’re ready to dig in and enjoy this comforting meal!
Can I Use Frozen Chicken in This Recipe?
Yes! If you’re using frozen chicken, make sure to thaw it completely first. The best way is to thaw it overnight in the fridge. If you’re short on time, you can place the chicken in a sealed plastic bag and submerge it in cold water for a quicker thaw.
Can I Prepare This Dish in Advance?
Absolutely! You can prep the chicken and season it the night before, place it in the slow cooker insert, and refrigerate it until you’re ready to cook. Just remember to add the liquid and set it up in the slow cooker when you’re ready to start cooking the next day!
How Should I Store Leftovers?
Store any leftover chicken and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave, stirring occasionally until heated through.
Can I Use Other Cuts of Chicken?
Yes! While boneless, skinless chicken thighs are recommended for their flavor and tenderness, you can use chicken breasts, drumsticks, or even a whole chicken. Just adjust the cooking time accordingly, as different cuts will vary in how long they take to cook through.
