Slow Cooker Chicken and Gravy
Slow Cooker Chicken and Gravy is an easy, hearty, and comforting family dinner.Tender chicken slowly cooks in a rich, savory homemade gravy.Garlic, onion, herbs, and chicken broth create layers of delicious flavor.The slow cooker keeps the chicken tender while requiring minimal hands-on work.Serve it over mashed potatoes, rice, noodles, biscuits, or vegetables.It is perfect for busy weeknights, Sunday dinners, and cozy family gatherings.
Ingredients
For the Chicken
- 2½ pounds boneless, skinless chicken breasts or chicken thighs
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
For the Gravy
- 2 cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- Salt, to taste
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels.In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, thyme, and parsley.Rub the seasoning mixture evenly over both sides of the chicken.
Sear the Chicken
- Heat olive oil or butter in a large skillet over medium-high heat.Sear the chicken for approximately 2–3 minutes per side, just until lightly browned.The chicken does not need to be fully cooked at this stage.Transfer it to the slow cooker.
Prepare the Gravy Base
- In the same skillet, reduce the heat to medium.Add the butter and chopped onion. Cook for approximately 2–3 minutes until the onion begins to soften.Add the minced garlic and cook for another 30 seconds.Whisk in the flour and cook for about 1 minute.
Add the Liquid
- Slowly whisk in the chicken broth, making sure there are no large lumps.Add the Worcestershire sauce, Dijon mustard, thyme, rosemary, and black pepper.Continue whisking until the mixture begins to thicken slightly.
Transfer to the Slow Cooker
- Pour the gravy mixture over the chicken.If using mushrooms, add them around the chicken.Cover the slow cooker with the lid.
Slow Cook the Chicken
- Cook on LOW for approximately 4–6 hours, depending on the size and type of chicken pieces.Chicken should reach a safe internal temperature of 165°F (74°C).Avoid cooking it significantly longer than necessary because lean chicken breasts can become dry when overcooked.
Finish the Gravy
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a serving plate.Stir the gravy thoroughly.If you prefer a creamier gravy, stir in the heavy cream or half-and-half.Taste and adjust the seasoning with salt and pepper.If the gravy is thinner than desired, transfer it to a saucepan and simmer gently for a few minutes until it reaches your preferred consistency.
Serve
- Return the chicken to the gravy or slice it before serving.Spoon plenty of warm gravy over the chicken.Garnish with fresh parsley.Serve immediately with mashed potatoes, rice, noodles, biscuits, or vegetables.
Notes
- Chicken breasts or thighs: Both work well. Chicken thighs are generally more forgiving during slow cooking, while breasts provide leaner meat.
- Searing is optional: Browning the chicken adds extra flavor but can be skipped when you need a quicker preparation.
- Use low-sodium broth: This allows you to control the salt level more easily.
- Do not overcook chicken breasts: Check the internal temperature rather than relying only on the clock.
- Cream is optional: The gravy is delicious without cream, but adding a small amount creates a richer sauce.
- Fresh herbs: Fresh thyme or parsley can be added toward the end for a brighter flavor.
- Gravy consistency: Slow cookers vary, so the final gravy may require a little extra thickening.
- Leftovers: Refrigerate leftover chicken and gravy promptly in an airtight container.