Here’s a classic, no-fuss Crock Pot Chicken and Gravy recipe—rich, tender, and perfect over mashed potatoes, rice, or biscuits. 🍗🥔
Crock Pot Chicken and Gravy (Serves 4–6)
Ingredients
Chicken
- 4–6 boneless, skinless chicken breasts or thighs
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary (optional)
- Salt & pepper to taste
- 1 cup chicken broth
- 2 tbsp butter
Gravy
- 3 tbsp all-purpose flour (or cornstarch for gluten-free)
- ½ cup milk or cream
- Salt & pepper to taste
Instructions
1. Cook the chicken
- Place chicken in the slow cooker.
- Add onion, garlic, herbs, salt, pepper, and chicken broth.
- Dot with butter.
- Cover and cook 4 hours on high or 6–7 hours on low, until chicken is tender.
2. Make the gravy
- Remove chicken and keep warm.
- In a small bowl, whisk flour into milk until smooth.
- Pour some of the liquid from the crock pot into a saucepan and bring to a simmer.
- Slowly whisk in flour-milk mixture, stirring until thickened.
- Season with additional salt and pepper if needed.
3. Serve
- Slice or shred the chicken and pour the gravy over the top.
- Serve over mashed potatoes, rice, noodles, or biscuits.
Tips
- Extra flavor: Add sliced mushrooms, carrots, or celery to the crock pot.
- Thicker gravy: Increase flour to 4 tbsp or simmer longer.
- Make-ahead: Chicken can be cooked in advance; make the gravy fresh when serving.
Variations
- Creamy version: Stir in ¼ cup cream or cream cheese to the gravy.
- Herb-packed: Add parsley, sage, or tarragon for extra flavor.
- Southern-style: Serve over warm biscuits for a hearty comfort dish.
If you want, I can give a super-easy dump-and-go version with a ready-made gravy mix that requires almost no prep.
Do you want me to do that version?
