This Crockpot chicken and gravy has tender chicken bathed in a buttery, seasoned homemade sauce for a classic homestyle meal with almost no effort.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- Flavor: This dish is savory, rich, and cozy, with tender chicken soaking up a creamy, perfectly seasoned, and smooth gravy.
- Recommended Tools: A 6-quart slow cooker makes cooking effortless, and a whisk makes for smooth, lump-free gravy. An instant read thermometer helps prevent overcooking.
- Serving Suggestions: At our house, this gets served over both mashed potatoes and buttered noodles, and it’s always a tough call. While the noodles are quick and comforting, the creamy mashed potatoes usually win for soaking up every last bit of that rich, flavorful gravy.
Essential Ingredients
- Chicken Breasts: Slice boneless chicken breasts into thinner cutlets for faster, more even cooking, or use thighs for extra juicy results.
- Broth: For the gravy, use chicken broth with the bouillon cube, or swap the bouillon cube for 1 teaspoon bouillon base or 1–2 teaspoons granules.
- Cornstarch: Cornstarch can be substituted with arrowroot. Whisk cornstarch with cold liquid first to keep the gravy smooth. After stirring in the slurry, cook with the lid on to thicken.
- Seasoning: Poultry seasoning can be replaced with thyme, sage, and a tiny pinch of rosemary. Make sure to start small when subbing in other seasonings.
- Variations: For an easy variation, add sliced mushrooms or stir in frozen peas in the last few minutes for a quick one-pot comfort meal.
How to Make Crockpot Chicken and Gravy
- Whisk together the gravy ingredients (full recipe below).
- Add chicken to the slow cooker and top with the gravy mixture. Cook.
- Remove chicken from the slow cooker. Add the cornstarch mixture and butter.
- Shred the chicken and add it back to the slow cooker before serving.
Leftovers Done Right
- Cool promptly and store leftover chicken in gravy in an airtight container in the refrigerator for up to 4 days.
- Freeze in portions for up to 3 months. Thaw overnight in the fridge for the best texture.
- To reheat, warm on the stovetop over medium-low or in the microwave in short bursts, stirring often. Heat until the chicken reaches 165°F.
- The gravy may look separated after chilling. A quick whisk while reheating brings it back together.
Cozy Comfort Sides
Did you enjoy this Crockpot Chicken and Gravy? Leave a comment and rating below.
Equipment
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1¼ cups evaporated milk
- ¾ cup chicken broth
- 1 chicken bouillon cube
- ¾ teaspoon poultry seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 1 tablespoon butter
Instructions
- In a medium bowl, whisk together evaporated milk, broth, bouillon cube, poultry seasoning, onion powder, garlic powder, and pepper.
- Add chicken to a 6-quart slow cooker. Pour the mixture over top.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until chicken is tender and cooked through.
- Remove chicken from the slow cooker. Whisk the cornstarch with 2 tablespoons cold water. Stir into the slow cooker, and cook on HIGH for 10-15 minutes, or until thickened.
- Once thickened, whisk in the butter. Taste and season the gravy with additional salt and pepper if needed.
- Shred or slice the chicken and return it to the gravy.
Notes
If desired, add browning sauce for a darker gravy.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 349 | Carbohydrates: 13g | Protein: 42g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 706mg | Potassium: 889mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 338IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
