Here’s a tried-and-true version:
🍗 Crockpot Chicken and Gravy
Serves: 4–6
Time: 6–7 hours (low) or 3–4 hours (high)
Ingredients
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4–6 bone-in, skin-on chicken thighs or drumsticks (or boneless if preferred)
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Salt and black pepper, to taste
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1 tsp paprika (optional)
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1 medium onion, finely chopped
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2–3 garlic cloves, minced
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2 cups chicken broth
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1 tsp dried thyme or rosemary
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2 tbsp butter
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2–3 tbsp all-purpose flour (for thickening)
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Optional: ½ cup heavy cream or milk for extra richness
Instructions
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Prep the chicken
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Season chicken with salt, pepper, and paprika.
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Add ingredients to the Crockpot
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Place chicken in the slow cooker.
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Add chopped onions, garlic, chicken broth, and thyme.
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Stir gently to combine.
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Cook
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Low setting: 6–7 hours
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High setting: 3–4 hours
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Chicken should be tender and fully cooked (internal temperature 165°F / 74°C).
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Make the gravy
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Remove chicken and set aside, keeping warm.
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Melt butter in a small skillet and whisk in flour to make a roux.
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Gradually whisk in some of the Crockpot juices to make a thick, smooth gravy.
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Optional: Stir in cream or milk for a richer texture.
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Pour gravy over the chicken.
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Serve
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Serve over mashed potatoes, rice, or buttered noodles for a hearty meal.
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Tips
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Thick gravy: Mix 1–2 tsp cornstarch with cold water and stir into the hot juices for faster thickening.
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Extra flavor: Sauté onions and garlic in butter before adding to the Crockpot for deeper flavor.
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Leftovers: Chicken and gravy store well and can be frozen for future meals.
I can also give you a Southern-style version with cream of mushroom soup and extra seasoning, which makes the gravy even richer and more indulgent — the kind grandma might have made.
Do you want that version?
