When you know you have a busy day coming up, take a few minutes in the morning and toss this quick and easy meal into the slow cooker. You will be incredibly pleased with the results. Once the chicken is tender and cooked, shred it up right in the slow cooker. That’s it!
What to Serve with Slow Cooker Chicken & Gravy
I love to serve this Chicken And Gravy over mashed potatoes. Easy veggies like carrots, green beans, and peas go well with it and a batch of warm homemade dinner rolls to soak up the extra gravy is so tasty and delicious!!
Can I Use Frozen Chicken Breasts For Slow Cooker Chicken And Gravy
It is best to thaw your chicken overnight in the refrigerator so it thaws completely. This prevents the chicken from draining excess water which can make the dish watery.
Storing And Reheating Slow Cooker Chicken And Gravy
Serve: You can keep the Chicken and Gravy in the slow cooker on warm for up to 4 hours.
Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: This dish keeps well in the freezer for up to 3 months. Cool completely and seal tightly. Allow to thaw in the refrigerator overnight before reheating.
Reheat In Slow Cooker: Heat on low for 1-2 hours until warmed through. It depends on how much leftovers you have.
Reheat On Stove-top: Place Chicken and Gravy in a medium saucepan and heat over medium-low heat, stirring occasionally until warmed through. It’s completely optional to add a splash or chicken brother or milk if you’d like saucier chicken.
INGREDIENTS
Chicken
- 1/2 tablespoon olive oil
- 3 medium chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
Gravy
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons cornstarch
- 3 cups chicken broth, divided
- 1 1/2 teaspoons chicken bouillon
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- salt to taste
INSTRUCTIONS
- In a small bowl, combine salt, garlic powder, paprika and pepper. Mix to combine. Place chicken breasts on a large plate, drizzle with olive oil, and then sprinkle the seasoning onto each breast, both sides. Transfer to a lightly greased 6-quart slow cooker.
- In a medium saucepan, melt butter over medium heat. Whisk the flour into the butter and cook for 2 minutes. Reduce heat to low and slowly whisk in 2 cups chicken broth. Whisk cornstarch with remaining 1 cup chicken broth then whisk into the saucepan, along with the chicken bouillon and all the seasonings. Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of gravy. Pour over chicken in the slow cooker.
- Cook on low for 4-5 hours, until chicken is tender enough to shred. Shred chicken and cook on low for an additional 20 minutes. Season with additional salt and pepper to taste.
