Crockpot Chicken Gravy
This Crockpot Chicken Gravy is a comforting, creamy sauce loaded with tender shredded chicken and savory herbs, slow-cooked to perfection—ideal for mashed potatoes, biscuits, or rice!
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 ⅓ 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
Refrigerate leftovers up to 4 days; freeze portions for up to 3 months. Use cornstarch instead of flour for a gluten-free option.
Nutrition
Calories: 260kcal
Love this recipe?Follow us at @Recipecs for more