Here’s a simple and comforting Crock Pot Chicken and Gravy recipe you can make with minimal effort:
Ingredients (Serves 4–6)
- 4 boneless, skinless chicken breasts (or thighs)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp cornstarch + 2 tbsp water (for thickening)
- Optional: chopped parsley for garnish
Instructions
1. Prepare the Crock Pot
- Place chicken in the slow cooker.
- Add onion, garlic, chicken broth, thyme, paprika, salt, and pepper.
2. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
3. Shred Chicken
- Remove chicken and shred it with two forks.
- Return shredded chicken to the crock pot.
4. Make Gravy
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir slurry into crock pot along with heavy cream.
- Cook on high for 10–15 minutes, stirring occasionally, until gravy thickens.
5. Serve
- Serve chicken with gravy over mashed potatoes, rice, or egg noodles.
- Garnish with chopped parsley if desired.
Tips
- For richer flavor, sauté onions and garlic before adding to the crock pot.
- Add mushrooms or carrots for extra texture and nutrition.
- Leftovers store well in the fridge for 2–3 days.
If you want, I can also give a “dump-and-go” 4-ingredient Crock Pot Chicken and Gravy version that’s even faster and still creamy. Do you want me to do that?
