Can I use frozen chicken breasts in this recipe?

While it's always safest to use thawed chicken in slow cooker recipes for food safety reasons, you can use frozen chicken if you're in a pinch. Skip the browning step and add about an hour to your cooking time. Just be sure the chicken reaches 165°F internal temperature before shredding.

My gravy is too thin/thick. How can I fix it?

If your gravy is too thin, the cornstarch slurry is your best friend. Mix 1-2 tablespoons cornstarch with equal parts cold water and stir into the hot gravy. If it's too thick, simply add more chicken broth, about ¼ cup at a time, until you reach your desired consistency.

Can I make this recipe with boneless chicken thighs instead?

Absolutely! Boneless chicken thighs work wonderfully in this recipe and often result in even more tender meat. The cooking time remains approximately the same, but thighs are more forgiving if cooked a bit longer.

Is there a way to make this recipe dairy-free?

Yes! Simply substitute the butter with olive oil or a plant-based butter alternative when making your roux. The result will be slightly different in richness but still delicious.

Crockpot Chicken & Gravy Recipe

Description

This Crockpot Chicken & Gravy recipe delivers deliciously tender chicken breasts smothered in a rich, homemade gravy—all prepared simply in a slow cooker. With a blend of aromatic herbs and pantry staples, it’s a comforting main course that’s perfect for busy weeknights or make-ahead meals. The recipe is customizable, easy to store, and reheats beautifully while maintaining all the savory and satisfying flavors you crave.

Ingredients

Units Scale

For the Chicken

- 2 pounds Chicken Breasts
- 2 teaspoons Seasoning Salt
- 2 teaspoons Garlic Powder (divided use)
- 1 teaspoon Pepper
- 1 tablespoon Olive Oil

For the Gravy

4 tablespoons Butter
1/3 cup Flour
2 tablespoons Cornstarch
4 cups Chicken Broth (divided)
1 1/2 teaspoons Chicken Bouillon
1 teaspoon Garlic Powder (additional, for gravy)
1 teaspoon Onion Powder
1 teaspoon Dried Parsley
1 teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
Water (to mix with cornstarch for slurry, as needed)

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Instructions

Season the Chicken: In a small bowl, mix together the seasoning salt, 2 teaspoons garlic powder, and pepper. Rub this seasoning blend thoroughly over the chicken breasts to evenly coat them for maximum flavor.
Brown the Chicken: Heat the olive oil in a skillet over medium-high heat. Sear the seasoned chicken breasts for 2-3 minutes on each side until they’re just golden brown. This process deepens the flavor and locks in juices. Once browned, transfer the chicken to the crockpot.
Make the Gravy Base: In the same skillet, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1 minute, stirring constantly to avoid burning. Gradually pour in 1 cup of chicken broth, whisking continuously, and cook until the mixture thickens slightly and is free of lumps.
Combine for Slow Cooking: Stir in the remaining 3 cups of chicken broth, chicken bouillon, the additional 1 teaspoon garlic powder, onion powder, dried parsley, paprika, dried oregano, and dried thyme. Mix thoroughly to combine, then pour this gravy mixture over the chicken in the crockpot.
Cook: Cover and cook on low for 5-6 hours or on high for 3-4 hours. The chicken should become tender and cooked through, absorbing the rich flavors of the gravy.
Thicken the Gravy (If Needed): If you prefer a thicker gravy, whisk together the cornstarch and an equal amount of water to make a slurry. Stir this into the crockpot, cover, and continue to cook on high for another 15-20 minutes until the gravy reaches your desired consistency.
Shred and Serve: Carefully remove the cooked chicken from the crockpot, shred it using two forks, and then return the shredded chicken to the crockpot. Stir to coat the chicken evenly with the gravy. Taste and adjust seasoning as desired before serving.

Notes

Store leftovers in airtight containers in the fridge for up to 3-4 days or freeze for longer storage. Thaw and reheat gently on the stove or microwave, adding a splash of broth to restore gravy texture.
Recipe can be assembled ahead in the crockpot insert and refrigerated overnight; simply set up and cook the next day.
For a twist, substitute turkey breasts. Add mushrooms or carrots for more vegetables, or include cayenne for a spicy kick.
Browning the chicken before slow cooking enhances flavor and richness of the gravy.
Low and slow cooking yields the most tender chicken.
A cornstarch slurry quickly saves runny gravy—keep this trick handy!

Nutrition

Serving Size: 1/8 of recipe
Calories: 320
Sugar: 1g
Sodium: 850mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 38g
Cholesterol: 105mg