There’s something downright cozy about waking up to the aroma of Crockpot Chicken Gravy bubbling away—this homemade slow cooker comfort food brings creamy, savory goodness to your dinner table with almost zero fuss.
Why You’ll Love This Recipe
- Hands-off slow cooker magic—just set it and forget it
- Rich, velvety gravy that hugs every forkful of chicken
- No last-minute pan-frying or hovering over the stove
- Perfect for mashed potatoes, biscuits or crusty bread
- Customizable with thyme, sage or even a splash of cream
- Ideal for chilly evenings when comfort food cravings strike
- Uses simple pantry staples you probably already have
- Feeds a crowd—scale up for potlucks or Sunday family dinner
Ingredients
- 2 lbs boneless, skinless chicken thighs (or use breasts for leaner meat)
- 1 medium yellow onion, diced (Vidalia or sweet onion recommended)
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (Kitchen Basics or Swanson works well)
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 1 tsp dried sage
- ½ tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- ¼ cup all-purpose flour (or substitute cornstarch for gluten-free)
- 2 Tbsp unsalted butter
- ½ cup heavy cream (optional, for extra silkiness)
- Fresh parsley, chopped (for garnish)
Directions
- Season and layer
Pat chicken dry, sprinkle on salt and pepper, then nestle the pieces in the slow cooker. Scatter diced onion and garlic over the top. - Add herbs and broth
Toss in thyme and sage, pour in chicken broth until it almost covers the chicken. Tip: gentle bubbles tell you it’s ready—no need to stir now. - Cook low and slow
Cover and set your Crockpot on low for 4 hours (or high for 2 hours). While it simmers, you can tackle dishes, take a call, or sip that afternoon tea. - Shred the chicken
Remove chicken with tongs, place on a cutting board, then shred with two forks. Leave liquid in the cooker; it’s pure gravy base. - Make the roux
In a small bowl, whisk flour into ⅓ cup cold water until smooth—this slurry avoids lumps. - Thicken the gravy
Switch slow cooker to high, pour in slurry slowly, stirring gently with a heat-proof spatula. Add butter and cream, cover, and cook another 15 minutes until thickened. - Reunite chicken and gravy
Stir shredded chicken back into the silky sauce. Taste and adjust seasoning—sometimes a pinch of extra salt or a dash of pepper makes all the difference. - Garnish and serve
Spoon over mashed potatoes, drop a biscuit on the side, or pile it onto warm rice. Sprinkle parsley on top for color and serve piping hot.
Servings & Timing
Makes 6 servings
Prep Time: 15 minutes—just 10 minutes of chopping and mixing
Cook Time: 4 hours on low (or 2 hours on high)
Total Time: about 4 hours 15 minutes
Variations
- Mushroom Mania: Stir in 8 oz sliced mushrooms halfway through cooking.
- Dairy-Free Twist: Swap cream for coconut milk and use cornstarch in place of flour.
- Herby Swap: Use fresh rosemary or tarragon instead of sage for a different aroma.
- Turkey Gravy: Substitute turkey thighs—or leftover roast turkey—for the chicken.
- Spicy Kick: Add a pinch of cayenne or chopped jalapeño for warmth.
- Veggie Boost: Toss in chopped carrots and celery at the start for a built-in mirepoix.
Storage & Reheating
Refrigerate in an airtight container up to 4 days. Freeze individual portions for up to 3 months—perfect for meal prep. To reheat, thaw overnight in the fridge, then warm gently on the stove over medium, stirring now and then; add a splash of broth if it’s too thick.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Absolutely—breasts work fine, though thighs stay juicier.
Q: How do I prevent gravy lumps?
A: Always whisk flour (or cornstarch) into cold water before adding to hot liquid.
Q: My gravy isn’t thick enough—what now?
A: Make another 1 Tbsp flour slurry and whisk it in, cooking a few minutes more.
Q: Do I have to sear the chicken first?
A: No, but a quick pan-sear adds golden color and depth of flavor.
Q: Can I prepare this ahead?
A: Yes—cook a day ahead, then gently rewarm on low and skim any solidified fat.
Q: Is this recipe gluten-free?
A: Use cornstarch instead of flour and verify your broth is gluten-free.
Q: What sides pair best?
A: Mashed potatoes, buttered noodles, roasted veggies or flaky biscuits.
Q: Can I double the recipe for a bigger crowd?
A: Sure—just make sure your slow cooker is at least two-thirds full.
Conclusion
This Crockpot Chicken Gravy turns simple ingredients into the kind of comfort food that hugs your soul—perfect for weeknight dinners or lazy weekends. Give it a whirl, then let me know how it warms up your table! If you try it, drop a comment below or explore more slow cooker recipes like my Slow Cooker Beef Stroganoff for extra cozy vibes.
Crockpot Chicken Gravy
Ingredients
- 2 lbs boneless, skinless chicken thighs or use breasts for leaner meat
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth Swanson recommended
- 1 tsp dried thyme or 2 sprigs fresh
- 1 tsp dried sage
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup all-purpose flour or use cornstarch for gluten-free
- 2 Tbsp unsalted butter
- 1/2 cup heavy cream optional for extra richness
- Fresh parsley chopped, for garnish
Instructions
- Pat chicken dry, sprinkle on salt and pepper, then nestle the pieces in the slow cooker. Scatter diced onion and garlic over the top.
- Toss in thyme and sage, pour in chicken broth until it almost covers the chicken.
- Cover and set your Crockpot on low for 4 hours (or high for 2 hours).
- Remove chicken with tongs, shred on a cutting board using two forks, leaving the cooking liquid in the slow cooker.
- Whisk flour into â…“ cup cold water until smooth, then set aside.
- Switch cooker to high, pour in the slurry slowly while stirring, add butter and cream, then cook another 15 minutes until thick.
- Stir shredded chicken back into the velvety sauce. Taste and adjust seasoning as needed.
- Spoon over potatoes or rice, garnish with parsley, and enjoy warm.
Notes
Nutrition
