Winning at dinner is easier than you'd think with this Crockpot Chicken and Gravy recipe by your side. This easy, slow cooker meal is family-friendly and full of only-the-best ingredients. From the perfectly tender chicken to the flavor-packed gravy, this is sure to become your family's next go-to dinner!
Everybody loves a good crockpot meal, right? But what about one that combines the convenience of the slow cooker with the flavor and quality of REAL ingredients? It's the best of both worlds! So, let's set the ultra-processed ingredients aside and dive right in to your new favorite recipe!
Looking for more awesome slow cooker recipes to try? Bookmark Slow Cooker Pulled Chicken in your internet browser for next time!
THE BEST SLOW COOKER CHICKEN AND GRAVY
As usual, we're ditching the super processed goodies and making this crockpot chicken and Gravy entirely from scratch. No gravy packets, no cream of chicken soup -- you don't need them. With less than 10 minutes of effort, you can whip up the gravy that's tons better than anything you possibly find pre-made at a store.
The flavor is going to be exponentially better and the texture, velvety smooth. Guaranteed.
Rather than using sour cream, which is likely to split in a crockpot recipe, we're using heavy cream. Heavy cream, in combination with the flour and our tried-and-true method for incorporating the chicken broth, ensures an absolutely perfect, no-fail gravy for your Chicken and Gravy!
HOW TO MAKE CROCKPOT CHICKEN AND GRAVY
This Crockpot Chicken and Gravy is a little more "made-from-scratch" than most other recipes like it, but don't let that scare you off. Gravy on the stovetop is easy to make and well worth the extra effort!
You'll find that making the gravy separately really doesn't take much extra time and the results speak for themselves! Once the gravy is ready, you'll combine it with the chicken in the slow cooker and consider yourself off the hook until shredding time!
Before you know it, you'll be serving your new favorite Chicken and Gravy recipe over a big, heaping pile of white rice or creamy mashed potatoes. It doesn't get better than that!
HOW TO MAKE THE BEST GRAVY EVER
Crockpot Chicken and Gravy starts with melted butter in a pan, so automatically you know it's going to be good.
Once the butter has melted, add in a diced onion and stir just until the onion is softened. Next, you'll sprinkle in the flour. The flour serves as the thickener for the gravy, and you'll need to be sure that you use all-purpose flour.
Once the flour appears moistened, you'll add the chicken broth one big splash at a time, whisking well after each addition. Contrary to popular belief, adding in the chicken broth in splashes rather than a consistent stream will help to keep your gravy smooth and lump-free.
Once all of the chicken broth has been incorporated, you'll add in the cream and the seasoning. The seasoning mix for the gravy consists of kosher salt, black pepper, garlic powder, and paprika. Simple, yet effective!
This seasoning mix is meant to flavor both the gravy and the chicken, so don't worry if your gravy tastes too salty! Once the chicken has been shredded and added to it it will taste absolutely perfect!
YOU KNOW YOUR GRAVY IS READY WHEN...
Reduce the heat to maintain a simmer and allow the gravy to simmer for about 3 to 5 minutes. You know the gravy is ready when it clings to the back of a wooden spoon and you can draw a line down the center of the spoon without the gravy filling back in toward the middle.
CROCKPOT CHICKEN AND GRAVY COOK TIMES
Once the gravy is properly simmered, you'll pour it into your slow cooker and nestle four chicken breasts inside. Cover the slow cooker and cook on high for 2 to 3 hours or on low for 4 hours. For InstantPot conversions, see here. You're on your way to the best Crockpot Chicken and Gravy dinner!
HOW TO DETERMINE THE DONENESS OF YOUR CHICKEN
Once the internal temperature of the chicken registers at 165°F, your chicken is ready.
The best way to determine the doneness of your chicken is with an instant-read thermometer, however, if you do not have one, you can also tell if your chicken is done by the coloring. Cooked chicken will always appear white and should never appear pink!
SHRED THE CHICKEN
Remove your cooked chicken from the crockpot and set it on a work surface to cool slightly. As soon as your chicken is cool enough to handle, shred it, add it back to the slow cooker, and stir to coat in the gravy.
You can shred your chicken breast using two forks or by means of a stand mixer fitted with a paddle attachment.
Shredding chicken by hand makes for a great bite, but forks are probably going to be preferable when it comes to this crockpot chicken and gravy recipe.
HOW TO SERVE CROCKPOT CHICKEN AND GRAVY
When you're deciding what to serve alongside your crockpot chicken and gravy, you want to go with side dish items that are especially dreamy with gravy. Think white rice or mashed potatoes for the starch and green beans get my pick for the vegetable.
MAKING CROCKPOT CHICKEN AND GRAVY AHEAD OF TIME
As if we needed another reason to love this meal, it's also the perfect make-ahead dish! So, whether you're prepping this week's lunches, cooking for company, or just trying to alleviate some of tomorrow's stress ahead of time, this one's got you covered
6 MORE CROCKPOT RECIPES YOU’LL LOVE
- Slow Cooker Rump Roast
- Crockpot Swedish Meatballs
- Crockpot Chicken Legs
- Crockpot Chicken and Dumplings
- Slow Cooker Spareribs
- Crockpot Pinto Beans
This Crockpot Chicken and Gravy is family-friendly and full of flavor! Combining the ease of the slow cooker with that scratch-made taste!
- 6 tablespoons unsalted butter
- 1 yellow onion, diced
- ⅓ cup all-purpose flour
- 2 ½ cups low-sodium chicken broth
- ⅓ cup heavy whipping cream
- 3 teaspoons Kosher salt
- 1 ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 boneless, skinless chicken breasts
- 4-6 cups cooked white rice (for serving, if desired)
Add the butter to a large skillet over medium-high heat and allow to melt. Do not allow the butter to burn. Add the onions and sauté for 4-6 minutes, stirring occasionally until softened.
Sprinkle the flour over the onion and whisk until the flour appears moistened. Begin adding the chicken broth one big splash at a time, whisking well after each addition. Add the cream, Kosher salt, pepper, garlic powder, and paprika, and stir to combine.
Reduce the heat to maintain a simmer and simmer for about 3-5 minutes, until thickened. The gravy will taste salty at this point.
Pour the gravy into the slow cooker and nestle the chicken breasts in it. Cover the slow cooker and set it on high for 2-3 hours or low for 4 hours, or until the internal temperature of the chicken registers 165°F.
Remove the chicken from the slow cooker and once it is cool enough to handle, shred it, and return the shredded chicken to the gravy and stir. Serve over cooked white rice and enjoy!