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Slow Cooker Chicken

Slow Cooker Chicken and Gravy

Tender chicken with onions and mushrooms in a savory homemade gravy, made without canned soup. Perfect over mashed potatoes.

By CrockBites · Published

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Placeholder illustration: overhead view of a slow cooker with chicken pieces, mushrooms and creamy gravy.

Editorial draft. This recipe has not been cooked and tested by a person yet. Quantities and times are estimates, so use your judgment and a food thermometer. Images on this page are placeholder illustrations.

Prep
15 min
Cook
4 hr 30 min
Total
4 hr 45 min
Serves
6 servings

Low 4 to 5 hours for thighs (3 to 4 for breasts), or High 2 to 2 1/2 hours. Times are estimates; slow cookers vary, so cook to temperature and tenderness.

Chicken and gravy is simple comfort food. The chicken cooks gently with onion, garlic and herbs until tender, and the juices become the base of a savory gravy you thicken right in the slow cooker.

Many versions rely on canned cream soup. This one builds the gravy from broth, a little Worcestershire sauce and cornstarch, so you control the seasoning and the thickness. Cream is optional if you want it richer.

Serve it over something that can soak up the gravy, such as mashed potatoes, noodles or rice.

CrockBites · https://crockbites.com/recipe/slow-cooker-chicken-and-gravy/

Slow Cooker Chicken and Gravy

Prep 15 min · Cook 4 hr 30 min · Total 4 hr 45 min · Low 4 to 5 hours for thighs (3 to 4 for breasts), or High 2 to 2 1/2 hours

Servings

6
Makes 6 servings

Ingredients

Tick items off as you gather them.

The chicken

The gravy

Equipment

  • 4- to 6-quart slow cooker
  • Instant-read thermometer
  • Small whisk and bowl

Instructions

  1. Step 1: Layer the base

    Put the onion, mushrooms (if using) and garlic in the bottom of a 4- to 6-quart slow cooker.

  2. Step 2: Season the chicken

    Sprinkle the chicken on both sides with the thyme, sage, salt and pepper. Nestle it on top of the vegetables.

  3. Step 3: Add the liquid

    Whisk the broth and Worcestershire sauce together and pour it around the chicken.

  4. Step 4: Cook

    Cover and cook on Low for 4 to 5 hours (thighs) or 3 to 4 hours (breasts), or on High for 2 to 2 1/2 hours. Breasts overcook easily, so begin checking early.

  5. Step 5: Check the temperature

    The chicken is done when an instant-read thermometer in the thickest part reads at least 165°F (74°C). Move the chicken to a plate and cover it loosely with foil.

  6. Step 6: Thicken the gravy

    Turn the slow cooker to High. In a small bowl, whisk the cornstarch with the cold water until smooth, then stir it into the liquid. Cover and cook for 10 to 15 minutes, stirring once, until the gravy coats the back of a spoon. Gravy will not thicken properly on Low.

  7. Step 7: Finish and serve

    Stir in the cream, if using. Taste and adjust the salt and pepper. Shred or slice the chicken, return it to the gravy and warm through. Sprinkle with parsley.

Food safety

  • Use fully thawed chicken. Never start poultry from frozen in a slow cooker.
  • Chicken is safe at 165°F (74°C) measured in the thickest part. Time alone does not guarantee it.

Serving suggestions

  • Spoon over creamy mashed potatoes.
  • Serve with egg noodles, rice or split biscuits.
  • Add steamed green beans or peas for color.

Tips for success

  • Always mix cornstarch with cold water before adding it. Dropping it straight into hot liquid makes lumps.
  • If the gravy is too thick, stir in a splash of broth. If too thin, give it a few more minutes on High.
  • Broth brands vary a lot in saltiness. Wait to taste and salt at the end.

Substitutions

Cornstarch
All-purpose flour: whisk 1/4 cup flour into 1/2 cup of the hot cooking liquid in a bowl until smooth, then stir it into the slow cooker and cook on High for about 15 minutes.
Heavy cream
Whole milk, evaporated milk, or leave it out for a lighter gravy.
Mushrooms
Leave them out, or use extra onion.
Worcestershire sauce
A teaspoon of soy sauce adds similar savory depth.

Storage and reheating

Refrigerator
Refrigerate within 2 hours in a covered container for 3 to 4 days.
Freezer
Freeze for up to 2 months. Cream-finished gravy can separate a little after thawing; whisk it while reheating.
Reheating
Reheat on the stove or in the microwave until steaming hot throughout (165°F / 74°C), adding broth to loosen the gravy.