Here’s a simple and comforting Crock Pot Chicken and Gravy recipe—perfect for an easy weeknight dinner. 🍗🥣
🍗 Crock Pot Chicken and Gravy
Ingredients (serves 4–6)
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (optional)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp Dijon mustard (optional)
- 2 tbsp all-purpose flour or cornstarch (for thickening)
- 2 tbsp cold water (if using cornstarch)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Prepare chicken:
Season chicken with salt, pepper, garlic powder, onion powder, and paprika. Place in the Crock Pot with chopped onion and garlic. - Add liquids:
Pour in chicken broth and Dijon mustard. Stir lightly to combine. - Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender. - Shred chicken (optional):
Remove chicken from the slow cooker and shred with two forks, then return to the pot. - Thicken gravy:
Mix flour with cold water to make a slurry (or use cornstarch). Stir into the slow cooker, and cook on high for 10–15 minutes until thickened. - Serve:
Spoon over mashed potatoes, rice, or noodles. Garnish with fresh parsley if desired.
🍴 Tips & Variations
- Extra flavor: Add a splash of white wine or a teaspoon of dried thyme/rosemary.
- Creamy version: Stir in ½ cup heavy cream at the end for richer gravy.
- Veggie boost: Add carrots, peas, or mushrooms during the last hour of cooking.
- Make ahead: Assemble in the morning and cook while you’re at work; the slow cooker does the rest.
If you want, I can also give a dump-and-go version that requires almost zero prep—just toss everything in and let the slow cooker do the work.
Do you want that ultra-easy version?
