Slow Cooker Chicken & Gravy
I’ve made this slow cooker chicken and gravy countless times when I needed a hands-off, comforting dinner that everyone would actually eat. Tender chicken simmered in savory gravy spooned over rice is one of those fail-safe meals — easy enough for a weeknight, comforting enough for a chilly weekend. If you love slow-cooked chicken dinners with big, simple flavors, this recipe is for you; it’s also a great gateway into other slow-cooker favorites like slow cooker white chicken chili, which uses a similar effortless technique.
Why you’ll love this dish
There’s a reason this recipe shows up in so many busy-weeknight rotations: it’s economical, almost impossible to mess up, and flexible. Use bone-in thighs for the most flavor and silky meat, or boneless breasts if you want something leaner. The prepared gravy keeps the ingredient list tiny, and the slow cooker does the heavy lifting.
“The gravy makes dinner feel like home—comfort food that’s ready when you are.”
This meal is perfect when you want something:
- Kid-friendly and easy to serve over rice.
- Low-effort for evenings when you’re short on time.
- Budget-minded: a small amount of chicken feeds a family when plated over rice.
If you prefer other slow-cooker flavor profiles, consider pairing simple techniques from this recipe with richer recipes like marry-me chicken pasta for a weekend treat.
Step-by-step overview
Before you dig into ingredients and timing, here’s the quick process so you know what to expect:
- Arrange chicken in the slow cooker (optionally sear first for color).
- Pour prepared gravy over the chicken and add a splash of broth if you want a thinner sauce.
- Cook low-and-slow until the chicken reaches 165°F and pulls apart easily.
- Serve over steamed rice with green beans or your favorite veg.
If you like one-pot slow-cooker meals, this same “chicken + sauce + low cook” approach works for heartier dinners such as an easy slow cooker chicken stew.
What you’ll need
- 1.5–2 lb chicken (breasts or thighs — bone-in or boneless). Note: bone-in thighs yield juicier results; boneless cooks faster.
- 1 can or jar prepared gravy (chicken gravy or brown gravy). You can also use prepared gravy mix reconstituted per package directions.
- Optional: 1/2 cup low-sodium chicken broth or water for a thinner sauce.
- Hot steamed rice, for serving.
- Steamed green beans, for serving.
Substitutions and notes:
- Use turkey gravy in place of chicken gravy for a slightly deeper flavor.
- If you prefer from-scratch sauce, use a slurry (butter + flour + stock) thickened on the stovetop and pour over the chicken before slow-cooking.
- To reduce sodium, choose low-sodium gravy and add salt to taste after cooking.
Step-by-step instructions
- Pat the chicken pieces dry with paper towels and arrange them in a single layer in the slow cooker. If you want browned edges, sear each piece in a hot skillet for 1–2 minutes per side before placing them in the slow cooker.
- Pour the prepared gravy over the chicken, making sure each piece is coated. If you prefer a looser sauce, stir in up to 1/2 cup low-sodium chicken broth or water.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken is done when it reaches 165°F (use an instant-read thermometer) and pulls apart easily with a fork.
- Remove the lid and, if the sauce is too thin, cook uncovered on HIGH for 15–30 minutes to reduce slightly. Taste and adjust seasoning.
- Serve hot chicken and gravy spooned over steaming rice with a side of green beans.
How to plate and pair
- Spoon a mound of hot steamed rice on each plate, then ladle several pieces of chicken and generous gravy over the top so the rice soaks it up.
- Brighten the plate with steamed green beans, roasted carrots, or buttered peas. A simple tart apple-cabbage slaw cuts richness if you want contrast.
- For a heartier meal, serve over mashed potatoes or buttered egg noodles instead of rice. Add a crisp green salad to balance the richness.
Storage and reheating tips
- Refrigeration: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
- Freezing: Place chicken and gravy in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low, stirring occasionally, or microwave in 30–60 second bursts until hot throughout. Add a splash of chicken broth if the gravy has thickened too much.
- Safety: Always reheat to 165°F and avoid leaving cooked chicken at room temperature for more than two hours.
Helpful cooking tips
- Searing is optional but adds a deeper flavor and better-looking finished pieces. Pat the chicken dry first to get a good sear.
- Don’t overfill the slow cooker: leave a little headspace so heat circulates.
- If your gravy uses a mix, dissolve it fully in warm water first to avoid grainy lumps.
- To prevent dry white meat, prefer thighs or check breasts earlier in the cook time. Use an instant-read thermometer to avoid overcooking.
- For flavor boosts, tuck a smashed garlic clove, sliced onion, or a sprig of thyme into the gravy before cooking. For more slow-cooker inspiration, try a tangy slow cooker balsamic chicken technique on another night.
Creative twists
- Mushroom & Herb: Stir in sautéed mushrooms and a splash of Worcestershire for depth.
- Creamy Dijon: Add 1/4 cup sour cream or plain Greek yogurt and 1 tbsp Dijon mustard at the end for a tangy, silky sauce.
- Spicy Kick: Mix a teaspoon of hot sauce or chipotle in adobo into the gravy for heat.
- Low-carb: Serve the chicken and gravy over cauliflower rice or mashed cauliflower.
- Balsamic swap: Replace some gravy with a balsamic-based sauce for a sweeter, tangier profile (see a simple balsamic chicken variation).
Your questions answered
Q: Can I use frozen chicken in the slow cooker?
A: It’s safer to thaw chicken first. Cooking large pieces of frozen chicken in a slow cooker can keep the meat in the temperature “danger zone” too long and increase bacterial risk. If you must, use smaller pieces and ensure the final temperature hits 165°F.
Q: How do I thicken the gravy if it’s too thin after cooking?
A: Mix 1–2 teaspoons cornstarch with an equal amount of cold water to make a slurry. Stir into the hot gravy and simmer uncovered on HIGH for 10–15 minutes until thickened. Alternatively, whisk in a tablespoon of butter plus 1 tablespoon flour in a small saucepan to make a roux, then stir that into the sauce.
Q: How long does this really take on low vs. high?
A: Expect 6–8 hours on LOW and 3–4 hours on HIGH. Thighs (especially bone-in) are forgiving and do well on the longer side; breasts cook faster and may dry if left too long.
Q: Can I add vegetables to cook with the chicken?
A: Yes — root vegetables like carrots and potatoes hold up well if placed under the chicken so they steam and don’t wash out the gravy’s flavor.
Q: Is this gluten-free?
A: Only if you use a gluten-free prepared gravy. Read labels or use a homemade gravy thickened with cornstarch or a certified gluten-free alternative.
Conclusion
This slow cooker chicken and gravy recipe is a dependable, comforting dinner that’s easy to scale, simple to prep, and flexible in flavor. For another take on the classic, compare techniques with the Crockpot Chicken & Gravy guide, or see a different slow-cooker approach at the Allrecipes Slow Cooker Chicken and Gravy recipe.
Slow Cooker Chicken and Gravy
Ingredients
Method
- Pat the chicken pieces dry with paper towels and arrange them in a single layer in the slow cooker.
- If desired, sear each piece in a hot skillet for 1–2 minutes per side for browned edges.
- Pour the prepared gravy over the chicken, ensuring each piece is coated. If a looser sauce is preferred, stir in low-sodium chicken broth or water.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken reaches 165°F and pulls apart easily.
- If the sauce is too thin, cook uncovered on HIGH for 15–30 minutes to reduce slightly.
- Serve hot chicken and gravy over steaming rice with a side of green beans.
