Oh yes 🍗🥣 — there’s nothing cozier than Classic Chicken and Gravy, slow-cooked to tender perfection. The chicken falls apart, and the gravy is rich, silky, and full of flavor — perfect over mashed potatoes, rice, or bread.
Classic Chicken and Gravy (Slow Cooked)
Serves: 4–6
Prep: 15 minutes
Cook: 6–7 hours (low)
Ingredients
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4 bone-in, skinless chicken thighs (or breasts if preferred)
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1 medium onion, sliced
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2–3 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp paprika (optional)
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2 cups chicken broth
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2 tbsp butter
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2 tbsp all-purpose flour
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1 tsp dried thyme (or 1 tbsp fresh)
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1 bay leaf
Instructions
1. Prep slow cooker
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Place onion, carrots, and celery in the bottom of the slow cooker.
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Season chicken with salt, pepper, and paprika; place on top of vegetables.
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Add garlic, thyme, bay leaf, and pour in chicken broth.
2. Slow cook
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Cook on low for 6–7 hours (or high 3–4 hours) until chicken is tender.
3. Make the gravy
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Remove chicken and vegetables; set aside.
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In a small saucepan, melt butter over medium heat.
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Whisk in flour to form a roux; cook 1–2 minutes.
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Gradually whisk in 1–2 cups of the slow-cooker liquid until smooth and thickened.
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Adjust seasoning with salt and pepper.
4. Serve
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Slice or shred chicken, return to gravy, and stir gently.
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Serve over mashed potatoes, rice, noodles, or with biscuits.
Tips
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Use bone-in chicken for the richest flavor
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If gravy is too thin, simmer longer or add a little more flour
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For extra depth, add a splash of cream or a pat of butter to the gravy before serving
Variations
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Herb version: Add rosemary or sage to the slow cooker
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Creamy: Stir in ½ cup heavy cream at the end
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Vegetable-packed: Add potatoes or mushrooms for a one-pot meal
If you want, I can give you a shortcut 3-ingredient slow cooker version that’s almost as rich but super fast to prep