This Crockpot Chicken and Gravy is family-friendly and full of flavor! Combining the ease of the slow cooker with that scratch-made taste!
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!
The Anthony Kitchen