Crock Pot Chicken & Gravy
Some nights call for comforting, satisfying food—meals that stick to your ribs and warm the whole family. This crock pot chicken and gravy is just that: simple, affordable, and full of homey flavor. It’s wonderful spooned over fresh biscuits, rice, or mashed potatoes, and pairs nicely with steamed or roasted vegetables for a complete, family-friendly dinner.
This version keeps things lighter and more figure-friendly than recipes that rely on canned soups, sour cream, or cream cheese. The base is chicken cooked slowly in broth, then thickened into a silky gravy with a cornstarch slurry. The result is comforting and fresh-tasting without heavy dairy additions.
It’s also a good recipe to add back into the rotation if you’re feeding picky eaters. In our kitchen, the kids often surprised us by cleaning their plates and asking for seconds. Minimal prep and long, slow cooking make this an ideal weeknight or slow-sunday main.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 carton (32 oz) chicken broth
- Pepper, to taste
- Celery salt, to taste
- 3 tablespoons cornstarch
- Biscuits, rice, or potatoes for serving
Prep & Cook Time
- Prep time: 5 mins
- Cook time: 6–8 hours on low or 4 hours on high
- Total time: about 8 hrs 5 mins (including resting and finishing)
Instructions
- Place the chicken breasts in a 4‑quart (or larger) slow cooker. Pour the chicken broth over the chicken and season with pepper and celery salt. Cover and cook on low for 6–8 hours or on high for about 4 hours, until the chicken is fully cooked and tender.
- About 30–45 minutes before serving, remove 1/4 cup of the cooking liquid from the slow cooker and dissolve the cornstarch into it, making a smooth slurry. Stir the slurry back into the crock pot. Allow the gravy to cook and thicken for the remaining 30–45 minutes.
- Before serving, shred the chicken with two forks or slice it if you prefer. Stir the shredded chicken into the gravy and taste for seasoning, adjusting with additional pepper or a pinch more celery salt if needed.
- Spoon the chicken and gravy over warm biscuits, rice, or mashed potatoes. Serve immediately.
Servings
Serves: 6
Author
Amanda Carlisle
Notes & Tips
- Thickening options: Cornstarch slurry is used here for a clear, smooth gravy. For a richer texture, you can substitute an equal amount of flour mixed into softened butter to make a roux, but that changes the flavor and calorie profile.
- Adjusting consistency: If the gravy is too thin after adding the slurry, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in, cooking a few more minutes. If it’s too thick, thin with a little extra broth or water.
- Make‑ahead: The chicken and gravy can be prepared ahead and refrigerated for up to 3 days. Reheat gently on the stovetop or in a slow cooker set to low, adding a splash of broth if the sauce has thickened too much.
- Freezing: Freeze cooled chicken and gravy in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Gluten‑free: Use a gluten‑free chicken broth and cornstarch, and serve over rice or gluten‑free biscuits to keep the meal gluten‑free.
- Flavor variations: Add a bay leaf and a clove of minced garlic to the crock pot for extra depth. Fresh or dried thyme and a little onion powder also complement the dish well. For a lighter herb finish, sprinkle chopped fresh parsley over servings.
- Serving suggestions: Classic pairings include buttermilk biscuits, creamy mashed potatoes, or steamed white or brown rice. A simple side of green beans, roasted carrots, or a crisp salad balances the richness of the gravy.
