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This Slow Cooker Chicken and Gravy recipe is the definition of fall comfort food. Chicken breast simmer in a creamy, homemade gravy made from real ingredients, no canned soup here.

Plate of homemade slow cooker chicken and gravy with green beans and stuffing, showing the thick, creamy texture of the gravy.

The gravy is flavored with just the right amount of garlic and herbs, creating a creamy, savory gravy that’s perfect over mashed potatoes, rice, or biscuits.

I love my chicken and gravy thick, so I use a good amount of flour! If you prefer a thinner gravy, you can reduce the flour a bit or add more chicken broth. I make it thick so that when we heat up leftovers, we can just add a little broth when serving. This also freezes beautifully, making it great for meal prep!

Close-up of creamy slow cooker chicken and gravy showing thick, rich sauce texture.

The slow cooker does all the work, letting the sauce thicken slowly while the chicken stays tender and juicy. If you love simple, homestyle dinners, this recipe will earn a regular spot on your menu. It’s comforting, flavorful, and easy enough for a weeknight.

Quick Bites About This Recipe

Flavor: Creamy, savory gravy with hints of garlic and herbs.
Make Ahead: You can prepare the gravy in advance and refrigerate or even freeze.
Freezer Friendly: Freeze cooked chicken and gravy for 2-3 months.
Variations & Substitutions: Swap chicken thighs for juicier results or use full-fat oat milk and vegan butter for dairy free.

Slow Cooker Chicken and Gravy Ingredients

Boneless, skinless chicken breasts: Searing the chicken breast adds flavor and also locks in moisture.
Salted butter: A full stick makes the gravy smooth and rich.
All-purpose flour: We use this to thicken the gravy for a creamy texture.
Granulated garlic: Adds subtle savory flavor that blends beautifully into the sauce.
Coarse black pepper: Rounds out the flavor; use less if your pepper is finely ground.
Kosher salt: Brings all the flavors together.
Poultry seasoning and thyme: Add gentle herb flavor that makes it taste like Thanksgiving!
Paprika: Adds a little warmth and color.
Chicken broth: The savory base of the gravy. You can also use better than bouillon which works well, but just use a bit over the recommended amount per cup to give it that rich chicken flavor.
Whole milk: Adds creaminess without making it heavy like a heavy cream would.

Creamy shredded chicken and gravy served over mashed potatoes with green beans and stuffing.

How to Make Slow Cooker Chicken and Gravy

Pat the chicken dry and season with kosher salt, granulated garlic, and a little black pepper. Sear the chicken for 2 to 3 minutes per side in a skillet with a little oil or using the sauté setting on your slow cooker until lightly golden. Remove and set aside.

Olive oil warming in the bottom of a slow cooker before searing the chicken.

Golden brown seared chicken breasts seasoned with herbs and spices resting on a stainless steel plate.

In the same pan or insert, melt one stick (8 tablespoons) butter. Whisk in the flour along with a pinch of garlic and pepper. Stir for about 1 to 2 minutes to cook off the raw flour taste.

Gradually whisk in the chicken broth and milk until smooth. Add granulated garlic, poultry seasoning, thyme, and paprika. Simmer for a minute or two until slightly thickened.

Chicken breasts slowly simmering in creamy garlic and herb gravy in the slow cooker.

Return the chicken and any juices to the slow cooker, coating the chicken in the gravy. Cover and cook on low for 3 1/2 to 5 hours or on high for 3 to 4 hours, until the chicken reaches 165°F (74°C).

Tender shredded chicken on a plate, ready to be mixed back into the thick gravy.

Slice or shred the chicken and cook on low for another 15-20 minutes to let it absorb all the flavor inside.

Shredded chicken coated in thick, creamy gravy inside the slow cooker, ready to serve.

Now you can enjoy and serve over mashed potatoes, rice, or biscuits.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store up to 3 days in an airtight container.
Freeze: Freeze up to 2-3 months; thaw overnight in the refrigerator before reheating.
Reheat: Warm gently over low heat; add a splash of milk or broth to loosen the gravy if needed.

How to Serve Slow Cooker Chicken and Gravy

Serve this creamy chicken and gravy over mashed potatoes, white rice, or warm biscuits. It’s also delicious alongside roasted carrots or green beans for a complete meal.

Woman smiling and holding a plate of slow cooker chicken and gravy with sides in a bright kitchen.

Recipe Tips and Notes

Searing adds flavor and keeps the chicken tender.
The gravy thickens as it rests; let it sit uncovered for a few minutes before serving if you’d like it thicker.
If you need to thin it out you can use a splash of broth or milk.
You can make the roux in advance and refrigerate it until you’re ready to start cooking.