Elevate your weekly meals with this incredibly easy and flavor-packed Crockpot Chicken Gravy, a rich and creamy sauce perfect for everything from mashed potatoes to roasted chicken. This slow-cooked wonder requires minimal effort, delivering maximum savory satisfaction directly from your kitchen.
Key Ingredients for Crockpot Chicken Gravy:
- 2 lbs boneless, skinless chicken thighs: These provide rich flavor and stay wonderfully tender after slow cooking.
- 4 cups chicken broth: Low-sodium is preferred, allowing you to control the seasoning.
- 1 medium yellow onion, roughly chopped: Adds a foundational layer of sweetness and aroma.
- 2 cloves garlic, minced: Essential for that classic savory depth.
- 1 tsp dried thyme: A classic herb that pairs perfectly with chicken.
- 1/2 tsp dried rosemary: Adds an earthy, aromatic note.
- 1/4 tsp black pepper: Freshly ground is always best.
- 1/2 cup all-purpose flour (for thickening): Creates a smooth, luscious gravy.
- 1/2 cup cold water (for thickening): Used to create a slurry with the flour.
- 1/4 cup heavy cream (optional, for richness): Adds an extra layer of decadence.
- Salt to taste: Always adjust at the end.
- Fresh parsley, chopped (for garnish, optional): Adds a touch of freshness and color.
How to Make Crockpot Chicken Gravy:
This Crockpot Chicken Gravy is a true marvel of lazy-day cooking, delivering a deliciously rich and satisfying sauce with almost no effort. It’s incredibly simple to prepare, featuring tender chicken slowly cooked in a flavorful broth that transforms into a creamy masterpiece with a quick whisk of a slurry. Expect to spend just 15 minutes on active preparation before your slow cooker works its magic for 4-6 hours.
- Step-by-Step Instructions:
- Prepare the Crockpot: Lightly grease the inside of your slow cooker with cooking spray or a little oil.
- Add Chicken and Aromatics: Place the boneless, skinless chicken thighs at the bottom of the slow cooker. Scatter the chopped yellow onion and minced garlic over the chicken.
- Season: Sprinkle the dried thyme, dried rosemary, and black pepper evenly over the chicken and vegetables.
- Add Broth: Pour the chicken broth over all the ingredients in the slow cooker, ensuring the chicken is mostly submerged.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is fork-tender and easily shreds.
- Shred the Chicken: Carefully remove the cooked chicken thighs from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
- Prepare the Gravy Base: Using a fine-mesh sieve, strain the cooking liquid from the slow cooker into a medium saucepan, discarding any solids (onion, garlic, herbs). You should have about 3-4 cups of liquid. If you have less, add a little extra chicken broth to reach roughly 3 cups.
- Make the Slurry: In a small bowl, whisk together the all-purpose flour and cold water until no lumps remain. This is your slurry.
- Thicken the Gravy: Bring the strained cooking liquid in the saucepan to a gentle simmer over medium heat. Gradually whisk in the flour slurry, a little at a time, continually stirring until the gravy begins to thicken to your desired consistency. This usually takes 5-10 minutes.
- Add Cream (Optional) and Season: If using, stir in the heavy cream for an extra rich and creamy finish. Taste the gravy and season with salt as needed. Remember, the broth may already contain salt, so taste before adding more.
- Combine and Serve: Return the shredded chicken to the thickened gravy in the saucepan, or pour the gravy over the chicken in the slow cooker. Stir to combine and heat through for a few minutes. Garnish with fresh parsley if desired. Serve warm.
Why You’ll Love This Crockpot Chicken Gravy:
You are going to absolutely adore this Crockpot Chicken Gravy for its incredible versatility and deeply satisfying flavor. The main feature here is the tender, juicy chicken that practically melts in your mouth, enveloped in a rich, savory gravy that tastes like it simmered all day, without you having to fuss over it. Making this at home is a fantastic way to save money compared to store-bought varieties or restaurant meals, offering gourmet taste right from your own kitchen. It’s truly a cut above, with fresh herbs and slow-cooked goodness that store-bought gravy just can’t replicate – think of it as a much more flavorful, personalized version of instant gravy packets!
The magic is in the flavorful ingredients: the slow-cooked chicken imbues the entire gravy with its essence, while a touch of optional heavy cream adds a luxurious smoothness that’s simply irresistible. This gravy isn’t just a side dish; it’s a star in its own right, transforming any meal into something special. So, ditch the bland packet gravies and give this homemade Crockpot Chicken Gravy a try – your taste buds (and your wallet!) will thank you.
What to Serve Crockpot Chicken Gravy With:
This versatile Crockpot Chicken Gravy is fantastic with an array of dishes! Here are some perfect pairings:
- Classic Comfort: Spoon it generously over creamy mashed potatoes, fluffy rice, or broad egg noodles. It’s also incredible with polenta or grits.
- Roasted Meats: Drizzle it over roasted chicken, turkey breast, or even pork tenderloin for an instant flavor boost.
- Vegetable Enhancer: Elevate steamed or roasted vegetables like broccoli, green beans, or roasted root vegetables by adding a dollop of this savory gravy.
- Open-Faced Sandwiches: Use it as a base for delicious open-faced chicken sandwiches.
- Biscuits & Gravy: For a hearty breakfast or brunch, serve it over warm, flaky biscuits.
- Sides: A fresh green salad with a light vinaigrette would provide a nice counterpoint to the richness of the gravy.
Top Tips for Perfecting Crockpot Chicken Gravy:
- Choose Your Chicken Wisely: While boneless, skinless chicken thighs are recommended for their flavor and tenderness, you can use chicken breasts if you prefer. Just be mindful that breasts can dry out more easily; you might want to reduce the cooking time slightly if using them. Bone-in, skin-on chicken can also be used for even richer flavor, but you’ll need to remove the skin and bones before shredding.
- Don’t Rush the Shredding: Ensure the chicken is truly fork-tender before attempting to shred it. If it’s tough, it needs more time in the slow cooker.
- Gravy Consistency Control: If your gravy is too thick after adding the slurry, whisk in a little extra warm chicken broth or water until it reaches your desired consistency. If it’s too thin, you can create another small slurry (1 tbsp flour + 1 tbsp cold water) and slowly whisk it into the simmering gravy until it thickens.
- Flavor Boost Beyond: For even deeper flavor, consider sautéing the onions and garlic in a little butter on the stovetop before adding them to the slow cooker. You can also add a bay leaf to the slow cooker during cooking and remove it before straining.
- Adjust Salt at the End: Always season with salt after the gravy has thickened. Chicken broth can vary greatly in sodium content, and reducing the liquid concentrates the flavors, including salt. Tasting at the end prevents over-salting.
- Smooth Slurry is Key: When making your flour and water slurry, whisk it vigorously until there are absolutely no lumps. Lumps in the slurry will result in lumpy gravy. Using cold water helps prevent the flour from clumping.
Storing and Reheating Tips:
This Crockpot Chicken Gravy is excellent for meal prepping! Once cooled, transfer the gravy (with or without the shredded chicken) to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
For longer storage, this gravy freezes exceptionally well. Portion it into freezer-safe containers or resealable freezer bags, leaving a little headspace as liquids expand upon freezing. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, gently warm the gravy in a saucepan over medium-low heat, stirring frequently. If it’s too thick, add a splash of chicken broth or water to reach your desired consistency. If reheating from frozen, thaw completely first for best results. Avoid reheating at high heat too quickly, as this can cause the gravy to separate or become lumpy.
Final Thoughts:
This Crockpot Chicken Gravy is more than just a recipe; it’s a commitment to effortless, homestyle comfort food. Its rich, savory flavor and luxurious texture will soon make it a staple in your kitchen. So go ahead, give this amazing dish a try – you’ll wonder how you ever managed without it!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crockpot Chicken Gravy FAQs:
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use boneless, skinless chicken breasts. However, they tend to dry out more easily than thighs, so you might want to cook them for a slightly shorter time on low (around 5-7 hours) and check for tenderness.
Q: My gravy is too thin. How can I thicken it more?
A: If your gravy is too thin after simmering, you can make another small slurry of 1-2 tablespoons of all-purpose flour mixed with an equal amount of cold water. Slowly whisk this into the simmering gravy and cook for another few minutes until it thickens to your liking. Another option is to use a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) for a clearer, glossier finish.
Q: My gravy is lumpy. What went wrong?
A: Lumpy gravy usually happens if the flour slurry wasn’t completely smooth before adding it to the hot liquid, or if it was added too quickly without constant whisking. If you end up with lumps, you can try straining the gravy through a fine-mesh sieve after it’s cooked, or use an immersion blender to smooth it out.
Q: Can I make this gluten-free?
A: Yes! To make this gravy gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or use cornstarch. For a cornstarch slurry, use 1-2 tablespoons of cornstarch mixed with an equal amount of cold water. Whisk it into the simmering liquid until thickened. Arrowroot powder is another excellent gluten-free thickener.
Q: How can I add more flavor to the gravy?
A: Beyond the herbs listed, you can experiment with a splash of white wine, a dash of Worcestershire sauce, or a pinch of poultry seasoning while the chicken cooks. Sautéing the aromatics (onion, garlic) before adding them to the slow cooker also develops deeper flavors.
Q: Can I cook this in an Instant Pot?
A: Absolutely! Place all ingredients (except the flour, cold water, and heavy cream) in your Instant Pot. Cook on high pressure for 10-12 minutes, then allow a 10-minute natural release before quick-releasing the remaining pressure. Remove and shred the chicken, strain the liquid, then proceed with making the slurry and thickening the gravy on the sauté setting or on the stovetop.