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–+ servings
up close a spoon scooping up chicken and gravy recipe in the crockpot
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Chicken and Gravy in Crock Pot

This crockpot chicken gravy is guaranteed to become a family favorite you will make again and again! The juicy chicken swaddled in the decadent, velvety, herb laced gravy over a bed of creamy mashed potatoes, (or rice, pasta or low carb cauliflower rice) is a satisfying explosion of flavor and luxurious texture in every bite.  This crockpot chicken and gravy recipe requires less than 10 minutes to prep, is made with pantry friendly ingredients, reheats like a dream and is wonderfully versatile. You can keep the recipe simple or add carrots, mushrooms, potatoes, etc. Best of all, the gravy is rich and creamy - no pathetic, watery gravy here! - without any “cream of” soups. This chicken and gravy recipe also reheats and freezes beautifully for meal prep or make ahead dinners! 
Prep Time 5 hours
Servings 6 -8 servings

Ingredients

Chicken

  • 1 tablespoon olive oil
  • 2 pounds chicken breasts
  • 1 tsp EACH salt, garlic powder
  • 1/2 tsp EACH paprika, pepper

Gravy

  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 4 cups low sodium chicken broth, divided
  • 1 1/2 teaspoons chicken bouillon (see notes)
  • 1 tsp EACH garlic powder, onion powder, dried parsley
  • 1/2 tsp EACH paprika, dried oregano, dried thyme
  • salt to taste

Instructions

  • Drizzle chicken with olive oil then season with salt, garlic powder, paprika, pepper. Transfer to a lightly greased 6-quart (or larger) slow cooker; set aside.
  • Melt butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook 2 minutes. Reduce heat to low and whisk in 3 cups chicken broth. Whisk cornstarch with remaining 1 cup chicken broth then whisk into the skillet followed by chicken bouillon and all seasonings. Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of thick gravy (it will thin in the crockpot). Pour over chicken in crockpot.
  • Cook on high for 4-5 hours or on low for 6-8 hours, until chicken is tender enough to shred. Shred chicken and cook on low for an additional 30 minutes. Season with additional salt and pepper to taste (I add 1/2 teaspoon salt). Serve with mashed potatoes, pasta, rice, cauliflower rice, zoodles, etc.

Notes

  • Chicken bouillon:  A couple teaspoons add an even richer, deeply satisfying chicken flavor.  You can use granulated bouillon (powder), bouillon cubes or better than bouillon.  Add the bouillon directly to the broth without dissolving in liquid first. If using cubes, you will need 1 1/2 which you crush up and then add directly to the broth.
  • Hawaiian Haystacks:  If you know, you know.  This chicken and gravy would be the perfect gravy for Hawaiian Haystacks!  Top individual rice servings with gravy then choose from a buffet of toppings such as pineapple tidbits, celery, broccoli, bell peppers, shredded carrots, thawed petite frozen peas, olives, green onions, tomatoes, raisins, coconut, slivered almonds, crunchy chow mein noodles, etc. 
  • Make a mushroom gravy: If you and your family are mushroom lovers, feel free to transform the gravy into mushroom gravy by adding mushrooms directly to the Crockpot if you wish. If you like fall-apart mushrooms that become one with the gravy, add them at the beginning of cooking. If you like firmer mushrooms, add them about halfway through cooking.  Please note that adding mushrooms will produce a slightly thinner gravy.
  • Add vegetables: In addition to mushrooms, you can also add your favorite veggies such as carrots, potatoes, parsnips, peas, etc.  If you add vegetables, you’ll want to reduce the amount of chicken so there is enough gravy to swaddle both the chicken and the vegetables. Please note that adding vegetables can produce a slightly thinner gravy.
  • Plan on more time:  I advise to check the chicken at the early end of the cooking window but plan on the full cooking time to be safe, especially if it’s your first time making a recipe.  If the recipe isn't tender, cook on!
  • Prep ahead:  You can prepare the recipe including pouring the thick gravy over the chicken and store the crockpot ceramic insert in the refrigerator for up to 48 hours before cooking.  You will need to add an additional 1-2 hours to the cooking time to account for the cold crockpot chicken.
  • Make ahead: Make the recipe in its entirety as written, let it cool to room temperature then store the ceramic crockpot insert in the fridge until you’re ready to reheat it.  I recommend serving the chicken and gravy within 48 hours of making it for best results. 

How to Store and Reheat

  • How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to freeze:  Let the chicken and gravy cool completely then transfer to a large freezer size bag or divide into smaller size bags and squeeze out excess air.  Freeze for up to 3 months.  When ready to eat, thaw completely overnight in the refrigerator.
  • How to reheat on the stove: Heat chicken and gravy in a Dutch oven or large saucepan over medium low heat, stirring occasionally until warmed through. You may need to add a splash of milk for saucier chicken.
  • How to reheat in microwave:  Transfer chicken and gravy to a microwave safe bowl or plate.  Heated on high for 90 seconds, stir then continue to cook at 30 second intervals as needed until heated through.  
  • How to reheat in the crockpot:  Heat on low for 1-2 hours until warmed through.  The time will depend on how much leftovers you have.