Crockpot Chicken and Gravy

Introduction

Crockpot chicken and gravy brings seasoned chicken breasts together with a homemade broth-based gravy in one slow-cooker meal. The chicken is covered with a thickened gravy, cooked until tender, shredded, and returned to the sauce so the pieces are surrounded by gravy when the dish is served.

The gravy begins in a saucepan rather than in the slow cooker. Unsalted butter, flour, broth, and cornstarch are combined before the seasoned herbs and spices are added. Starting with a thick gravy gives the sauce structure before it cooks with the chicken. The finished consistency becomes suitable for spooning over a favorite listed base.

This recipe uses pantry-friendly seasonings, low-sodium chicken broth, and chicken bouillon. The dried herb blend includes parsley, oregano, and thyme, with garlic powder, onion powder, and paprika adding more seasoning. Salt and pepper can be adjusted at the end after the chicken has been shredded and stirred back into the gravy.

The meal can be served over mashed potatoes, pasta, rice, cauliflower rice, or zoodles. It can also be adapted with mushrooms, vegetables, alternate chicken pieces, different herbs, or a stroganoff-style finish. For a customizable presentation, the chicken and gravy can be served over rice with the listed Hawaiian Haystacks toppings.

Ingredients

• 1 tablespoon olive oil

• 2 pounds chicken breasts

• Salt, for seasoning the chicken and adjusting the finished dish

• 1 teaspoon garlic powder, divided between the chicken and gravy

• 1/2 teaspoon paprika, divided between the chicken and gravy

• 1/2 teaspoon pepper, plus more to taste at the end

• 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

• 1 teaspoon onion powder

• 1 teaspoon dried parsley

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried thyme

The broth is divided during preparation. Three cups are whisked into the butter-and-flour mixture, while the remaining cup is used to dissolve the cornstarch before it is added to the saucepan. This division keeps the cornstarch ready to combine smoothly with the gravy base.

The seasoning is also divided. Part of the garlic powder and paprika seasons the chicken, while the remainder goes into the gravy with the onion powder, parsley, oregano, and thyme. The bouillon is added to the sauce, and the low-sodium broth leaves room for final seasoning after cooking.

The chicken should be thawed before it enters the slow cooker. Chicken breasts are used in the main method, while the variations section explains how other chicken pieces can be used. A 6-quart or larger slow cooker is needed for the stated preparation.

How to Make It

1. Season the chicken. Drizzle the chicken breasts with olive oil. Rub them with salt, garlic powder, paprika, and pepper, using the chicken portion of the divided seasonings. Place the seasoned chicken in a lightly greased 6-quart or larger slow cooker.

1. Prepare the butter-and-flour base. Melt the unsalted butter in a saucepan over medium-low heat. Whisk in the all-purpose flour until the mixture is smooth. Cook the butter and flour mixture for 2 minutes.

1. Add the first portion of broth. Reduce the saucepan heat to low. Slowly whisk in 3 cups of the low-sodium chicken broth, keeping the mixture smooth as the liquid is incorporated.

1. Prepare the cornstarch mixture. Whisk the cornstarch into the reserved 1 cup of chicken broth until it is dissolved. Add this mixture to the saucepan.

1. Season the gravy. Add the chicken bouillon, remaining garlic powder, onion powder, dried parsley, remaining paprika, dried oregano, and dried thyme. Whisk the mixture as it comes together.

1. Simmer the gravy. Bring the saucepan mixture to a simmer while whisking constantly. Continue until the gravy reaches a thick-gravy consistency. It should be thicker than the desired finished sauce because it will cook with the chicken in the slow cooker.

1. Combine the chicken and gravy. Pour the thickened gravy over the seasoned chicken. Cover the slow cooker.

1. Cook the chicken. Cook on high for 4 to 5 hours or on low for 6 to 8 hours. Check the chicken toward the earlier part of the selected cooking window. The chicken is ready for shredding when it is tender enough to pull apart with a fork. If it does not shred easily, continue cooking until it reaches that stage.

1. Shred the chicken. Shred the chicken in the slow cooker, or transfer it to a cutting board if that is easier. Return all of the shredded chicken to the gravy.

1. Finish the dish. Cook the shredded chicken and gravy on low for another 30 minutes. Taste the finished mixture and add salt and pepper as needed.

The method has two distinct parts: preparing the gravy on the stovetop and cooking the seasoned chicken with that gravy in the slow cooker. The saucepan step combines the butter, flour, broth, and cornstarch before the liquid is transferred. The slow-cooker step then gives the chicken time to become tender enough to shred.

Keep the gravy covered during the slow-cooker portion. When the chicken is shredded, stir it through the sauce rather than leaving the meat in a separate layer. The final low setting gives the shredded pieces time to remain together with the gravy before serving.

The recipe uses dried herbs in the main cooking process. Rosemary, tarragon, or basil can be used as alternate herb choices in the variation options. Fresh herbs, when selected, belong in the final low cooking period after shredding, using three times the amount of dried herbs listed.

The finished chicken should be shredded and surrounded by gravy, with the sauce thick enough to coat the pieces. The gravy can be spooned over a listed base, or the chicken and sauce can be arranged with one of the serving options below.

Toppings and Serving

Mashed potatoes are a direct pairing for chicken and gravy. Creamy mashed potatoes, garlic mashed potatoes, baked potatoes, and mashed sweet potatoes are listed potato choices. The gravy can also be served over white rice, brown rice, jasmine rice, risotto, wide egg noodles, linguine, spaghetti, penne, zoodles, spaghetti squash, cauliflower rice, broccoli rice, quinoa, or a blend of brown rice with another listed low-carb option.

A simple plate can include the chicken and gravy with a green salad, fruit, and crusty bread. Garlic bread, dinner rolls, and garlic parmesan butter breadsticks are listed bread choices for serving with the sauce.

Vegetable pairings include honey roasted carrots, roasted root vegetables, roasted parmesan broccoli, roasted green beans, baked parmesan asparagus, and Dijon maple green beans. Salad choices include wedge salad, strawberry spinach salad, green bean salad, spinach berry salad, apple walnut salad, fall salad, beet salad, and roasted butternut squash salad.

Hawaiian Haystacks create a customizable serving format. Spoon the chicken and gravy over individual portions of rice, then add any desired listed toppings. Options include pineapple tidbits, celery, broccoli, bell peppers, shredded carrots, thawed petite frozen peas, olives, green onions, tomatoes, raisins, coconut, slivered almonds, and crunchy chow mein noodles.

The serving base can be chosen according to the desired presentation. A potato base holds the gravy beneath the shredded chicken, while pasta, rice, cauliflower rice, zoodles, spaghetti squash, broccoli rice, or quinoa offer other listed formats. Hawaiian Haystacks allow each portion to receive a different combination of the listed toppings.

Variations

Boneless skinless chicken thighs can replace the chicken breasts. The recipe also allows a mixture of breasts and thighs when the pieces are roughly the same thickness. Chicken breasts can be cut through the equator to create thinner fillets that are closer in thickness to the thighs.

Boneless thighs cook for about 4 to 5 hours on low or 2 to 3 hours on high. Skinless bone-in thighs or breasts can also be used, but bone-in chicken requires about 2 to 3 additional hours. Removing the skin is part of the stated bone-in option.

Mushrooms can be added directly to the slow cooker. Add them at the beginning when a softer texture that blends into the gravy is preferred. Add them halfway through cooking when firmer mushrooms are preferred.

Carrots, potatoes, parsnips, or peas can be included as vegetables. When vegetables are added, reduce the amount of chicken so the gravy can coat both the chicken and vegetables.

Rosemary, tarragon, or basil can replace or adjust the listed herbs. The existing parsley, oregano, and thyme can remain part of the seasoning blend, or one of those alternate herbs can change the herb combination.

A stroganoff-style variation can be made by stirring in 1/2 cup sour cream at the end. Two tablespoons Worcestershire sauce and 1/2 teaspoon ground mustard can also be added for that variation.

Hawaiian Haystacks use the cooked chicken and gravy as the central mixture over rice. The listed toppings can be arranged separately so each serving can be customized with pineapple tidbits, vegetables, peas, olives, green onions, tomatoes, raisins, coconut, slivered almonds, or crunchy chow mein noodles.

Storage and Make-Ahead

For make-ahead preparation, season the chicken, place it in the slow cooker insert, prepare the gravy, and pour the gravy over the chicken. The prepared ceramic insert may be refrigerated for up to 48 hours before cooking. Because the insert and chicken will be cold, allow 1 to 2 additional cooking hours.

The completed chicken and gravy can be cooled and stored in the ceramic insert in the refrigerator. When prepared ahead in this way, it is best served within 48 hours.

Cool leftovers completely before freezing. Transfer the chicken and gravy to airtight containers or freezer bags. If using bags, press out excess air before sealing, labeling, and freezing. Frozen portions can be kept for up to 3 months.

Thaw frozen portions overnight in the refrigerator. Reheat the thawed chicken and gravy on the stovetop, in the microwave, or in the slow cooker.

For stovetop reheating, place the chicken and gravy in a Dutch oven or large saucepan over medium-low heat. Stir occasionally. A splash of milk may loosen the gravy if it needs a saucier consistency.

For microwave reheating, place a portion in a microwave-safe bowl or on a microwave-safe plate. Heat on high for 90 seconds, stir, and continue with 30-second intervals as needed until warmed through.

For slow-cooker reheating, use the low setting for 1 to 2 hours, depending on the amount being reheated. Store any remaining portion in an airtight container after it has cooled completely.

FAQ

Can frozen chicken be used?

No. The chicken must be thawed before it is placed in the slow cooker. Overnight refrigerator thawing is recommended. Microwave defrosting is another option; rotate the chicken occasionally and stop before it begins to cook.

Can chicken thighs replace chicken breasts?

Yes. Boneless skinless thighs, mixed breasts and thighs of similar thickness, and skinless bone-in thighs or breasts are listed options. Bone-in pieces need additional cooking time.

Why is the gravy made in a saucepan first?

The butter, flour, broth, and cornstarch are combined and thickened before the gravy is added to the slow cooker. This provides a thick starting sauce for the chicken and helps create the finished gravy.

Can mushrooms be added?

Yes. Mushrooms can be added at the beginning for a softer texture or halfway through cooking for firmer mushrooms.

Can fresh herbs be used?

Yes. Add them during the final low cooking period after shredding. Use three times the amount of dried herbs listed.

Can the finished dish be frozen?

Yes. Cool the chicken and gravy completely, transfer it to freezer bags or airtight containers, and thaw portions overnight in the refrigerator before reheating.

What can be served with chicken and gravy?

Listed options include mashed potatoes, baked potatoes, mashed sweet potatoes, pasta, rice, risotto, noodles, zoodles, spaghetti squash, cauliflower rice, broccoli rice, quinoa, vegetables, salads, fruit, and bread. Hawaiian Haystacks can be made with rice and the listed toppings.