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Plate of homemade slow cooker chicken and gravy with green beans and stuffing, showing the thick, creamy texture of the gravy.
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Slow Cooker Chicken and Gravy Recipe

Slow Cooker Chicken and Gravy recipe made from scratch with a creamy garlic and herb gravy. Simple ingredients and no canned soup.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: slow cooker chicken and gravy
Servings: 6 servings
Calories: 411kcal
Author: Courtney

Equipment

Ingredients

Chicken Breast

  • 1 tablespoon olive oil
  • 2 lbs boneless skinless chicken breasts about 3-4
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper use less if fine ground
  • 1/2 teaspoon paprika

Chicken Gravy

  • 8 tablespoons butter 1 stick, salted butter, use half for a thinner gravy
  • 1/2 cup all-purpose flour 60g, use half for a thinner gravy
  • 1 1/2 cups chicken broth 360ml
  • 1 1/2 cups whole milk 360ml
  • 1 1/2 teaspoons granulated garlic
  • 1/2 teaspoon coarse black pepper or to taste
  • 1/2 teaspoon poultry seasoning or ground sage
  • 1/4 teaspoon dried thyme

Instructions

Chicken

  • Pat chicken dry and season with granulated garlic, dried parsley, kosher salt, pepper, and paprika. Sear in a little bit of oil 2 to 3 minutes per side until lightly golden. Remove and set aside.
    2 lbs boneless skinless chicken breasts, 1 teaspoon granulated garlic, 1/2 teaspoon dried parsley, 1/2 teaspoon kosher salt, 1/2 teaspoon coarse black pepper, 1/2 teaspoon paprika, 1 tablespoon olive oil

Chicken Gravy

  • Melt butter in the same pan or slow cooker. Whisk in flour, garlic, and pepper. Cook 1 to 2 minutes, stirring constantly.
    8 tablespoons butter, 1/2 cup all-purpose flour
  • Slowly whisk in broth and milk until smooth. Add granulated garlic, poultry seasoning, thyme, and pepper. Simmer until slightly thickened.
    1 1/2 teaspoons granulated garlic, 1/2 teaspoon coarse black pepper, 1/2 teaspoon poultry seasoning, 1/4 teaspoon dried thyme, 1 1/2 cups chicken broth, 1 1/2 cups whole milk
  • Add chicken and any juices back to the slow cooker, coating well. Cover and cook on low 3 1/2-5 hours or high 3-4 hours, until chicken reaches 165°F (74°C).
  • Slice or shred chicken and cook for another 15-20 minutes to allow the chicken to absorb the gravy. Add more broth if needed at this time.
  • Serve chicken and gravy over mashed potatoes, rice, or biscuits.

Video

Notes

  • Substitutions: You can use boneless, skinless chicken thighs instead of breasts for extra juicy results.
  • Storage: Refrigerate up to 3 days or freeze up to 2-3 months in an airtight container.
  • Reheat: Warm gently over low heat; add a splash of milk or broth if needed to loosen the gravy.
  • Gravy Texture: I love my gravy thick so I make the gravy thicker. This also makes it easy to thin out after cooking. Just stir in a little chicken broth when serving or reheating to reach your desired consistency. You can reduce the flour if desired.  
     

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 12g | Protein: 36g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 732mg | Potassium: 702mg | Fiber: 1g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg