Of course! Slow Cooked Chicken Gravy isn’t just a sauce; it’s the incredibly flavorful, rich, and velvety result of cooking chicken low and slow until it’s fall-apart tender. This method creates its own delicious cooking liquid, which becomes the base for the gravy.
This is a guide for making a complete meal—tender chicken in a rich gravy, perfect over mashed potatoes, rice, or biscuits.
Slow Cooker Chicken & Gravy
This recipe is the epitome of comfort food with minimal effort. The slow cooker does all the work, and the result is succulent chicken swimming in a savory, homestyle gravy.
Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 4-6 hours on LOW
Ingredients
· 1.5 – 2 lbs bone-in, skin-on chicken thighs or drumsticks (or a mix)
· 1 packet (0.87 oz) dry chicken gravy mix (like McCormick) – this is the flavor & thickening base
· 1 (10.5 oz) can cream of chicken soup
· 1 cup chicken broth, divided
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon dried thyme or poultry seasoning
· Salt and black pepper to taste
· ¼ cup water + 3 tablespoons all-purpose flour (for slurry)
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
- Create the Sauce Base: In a separate bowl, whisk together the dry gravy mix, cream of chicken soup, ½ cup of the chicken broth, and dried thyme until smooth.
- Combine in Slow Cooker: Place the seasoned chicken in the bottom of your slow cooker. Pour the sauce mixture evenly over the top.
- Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken is done when it is extremely tender and pulls away from the bone easily.
- Thicken the Gravy: About 30 minutes before serving, carefully remove the chicken from the slow cooker and set it aside on a plate.
· In a small jar or bowl, shake or whisk the remaining ½ cup chicken broth with the 3 tablespoons of flour until completely smooth to create a slurry.
· Pour the slurry into the slow cooker and whisk it into the cooking liquid. This will prevent lumps. - Final Simmer: Return the chicken to the slow cooker, cover, and cook on HIGH for another 20-30 minutes, or until the gravy has thickened to your desired consistency.
- Serve: Taste the gravy and adjust seasoning if needed. Serve the chicken and gravy over mashed potatoes, rice, or egg noodles.
From-Scratch Slow Cooked Chicken Gravy (No Packets)
For a more rustic, homemade flavor, this version uses simple pantry staples.
Yields: 4-6 servings
Ingredients
· 1.5 – 2 lbs bone-in, skin-on chicken thighs
· 2 tablespoons olive oil
· 1 medium onion, finely diced
· 3 cloves garlic, minced
· ½ cup dry white wine (optional) or additional chicken broth
· 2 cups low-sodium chicken broth
· 1 tablespoon soy sauce (for depth of color and salt)
· 2 sprigs fresh thyme or 1 tsp dried
· 1 bay leaf
· 3 tablespoons butter, softened
· ¼ cup all-purpose flour
· 2 tablespoons heavy cream or half-and-half (optional, for richness)
· Salt and black pepper to taste
Instructions
- Sear the Chicken (Optional but Recommended): Heat oil in a skillet over medium-high heat. Pat chicken dry and season with salt and pepper. Sear skin-side down until golden brown (about 4-5 minutes). Flip and sear for 2 more minutes. Transfer to the slow cooker.
- Sauté Aromatics: In the same skillet, add the diced onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 more minute. Pour in the white wine (if using) to deglaze the pan, scraping up all the browned bits. Let it simmer for 2 minutes.
- Slow Cook: Pour the onion/wine mixture over the chicken in the slow cooker. Add the chicken broth, soy sauce, thyme, and bay leaf.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Make a Beurre Manié (Thickening Paste): About 30 minutes before serving, remove the chicken and set aside. In a small bowl, mash the softened butter and flour together into a smooth paste.
- Thicken the Gravy: Discard the thyme sprigs and bay leaf. Whisk small pieces of the butter-flour paste into the hot liquid in the slow cooker. Cover and cook on HIGH for 20-30 minutes, until thickened and no floury taste remains.
- Finish: Stir in the heavy cream if using. Shred the chicken or serve it whole, and pour the gravy over the top.
Success Tips for the Best Gravy
· Bone-In, Skin-On is Key: The bones and skin release collagen and fat as they cook, creating a much richer, more flavorful gravy base than boneless, skinless chicken.
· Don’t Skip the Sear: Searing the chicken first adds a deep, caramelized flavor that you can’t get from the slow cooker alone.
· Thicken to Your Liking: The slurry and beurre manié methods give you control. For a thinner gravy, use less thickener. For a thicker gravy, use a bit more.
· Adjust Seasoning at the End: Always taste the gravy after it has thickened and adjust the salt and pepper then. Broths and gravy mixes can vary in saltiness.
· Cream is Optional: Adding cream at the end gives a velvety richness, but the gravy is still fantastic without it.
This slow-cooked chicken and gravy is the ultimate “set it and forget it” meal that tastes like you spent all day in the kitchen. Enjoy