A comforting, hands-off meal featuring tender chicken simmered in rich, creamy gravy—perfect for cozy dinners or busy evenings.

Why You’ll Love This Recipe

I love how effortlessly everything comes together in the crockpot. I simply layer the ingredients, set the timer, and return later to a warm, comforting meal. The gravy is silky and flavorful, and the chicken stays juicy—no standing by the stovetop required.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
chicken broth
unsalted butter
all-purpose flour
heavy cream (or half-and-half)
onion, finely chopped
garlic, minced
salt
black pepper
dried thyme or poultry seasoning
optional: sliced mushrooms or chopped carrots

directions

I start by placing the chicken, chopped onion, garlic, salt, pepper, thyme (and mushrooms or carrots if using) in the crockpot.
I pour in chicken broth to just cover the chicken.
I cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
About 30 minutes before serving, I melt butter in a small saucepan, whisk in flour to form a roux, and cook it for 1–2 minutes until lightly golden.
I slowly whisk in heavy cream (or half-and-half) until the mixture is smooth.
I ladle a cup of the crockpot’s cooking liquid into the roux mixture, whisking to combine, then return this thickened mixture into the crockpot. I stir gently.
I taste and adjust seasoning—adding more salt, pepper, or thyme as needed.
I shred or slice the chicken right in the crockpot before serving, stirring it into the luscious gravy.

Servings and timing

Servings: serves 4–6
Prep time: about 10 minutes
Cook time: 6–7 hours on low (or 3–4 hours on high), plus 10 minutes finishing
Total time: approximately 6 hours 20 minutes (low) / 3 hours 20 minutes (high)

Variations

I swap chicken thighs for an even richer flavor.
Sometimes I add mushrooms during cooking for extra depth.
For creamier gravy, I use full-fat half-and-half instead of heavy cream.
I stir in chopped green onions or parsley before serving for freshness.
I add a splash of white wine to the broth at the start for subtle acidity.

storage/reheating

I let leftovers cool slightly, then store them in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual portions or gently warm them in a saucepan over low heat, adding a splash of broth to loosen the gravy as needed. It reheats beautifully without losing creaminess.

FAQs

1. Can I use frozen chicken?

Yes—I’ve used frozen chicken, though the cooking time may extend slightly. I check for doneness before adding the roux to ensure it’s cooked through.

2. Do I need to brown the chicken first?

Browning adds flavor and color, but I often skip it for simplicity. The gravy still turns out delicious with the crockpot’s cooking juices.

3. Can I make this gluten-free?

Absolutely—I swap regular flour for a gluten-free blend or use cornstarch. I whisk 1 tbsp cornstarch with cold water and stir it into the gravy near the finish.

4. Can I use a different cooking method?

Yes! I can simmer everything in a large pot on the stove on low heat for 2–3 hours, then finish the gravy as described.

5. Can I use light cream or milk instead?

I’ve used half-and-half or whole milk for lighter gravy, though it’s slightly less thick. I may reduce the amount of broth or whisk in a little extra flour to compensate.

Conclusion

I find Crockpot Chicken and Gravy to be the ultimate in easy comfort food. It delivers tender chicken, rich gravy, and satisfying flavor with minimal effort. It’s become one of my go-to slow cooker meals—easy to prep, delicious to eat, and perfect for any night of the week.