Slow Cooker Chicken and Gravy with Shredded Chicken
By Liam Carter
Servings
4
Level
Easy
Slow cooking seasoned chicken beneath hot gravy gives the breasts time to turn tender enough to shred without drying out. This Slow Cooker Chicken and Gravy has savory, thickened gravy and soft shredded chicken made for mashed potatoes.
The chicken is rubbed with olive oil, salt, garlic powder, paprika, and pepper before going into a lightly greased slow cooker. On the stove, butter and flour form the base for the gravy, while chicken broth and cornstarch build its body. Bouillon, onion powder, parsley, oregano, thyme, and more garlic powder give the sauce its savory seasoning before it covers the chicken.
The gravy should be whisked constantly as it comes to a simmer, then cooked until it has the consistency of gravy before it goes into the cooker. The key visual cue is a smooth sauce that coats the whisk rather than looking thin or grainy. Rushing the flour-and-butter mixture or adding broth too quickly can leave lumps or a raw flour taste.
Serve the shredded chicken and gravy over mashed potatoes, with carrots, green beans, peas, or dinner rolls alongside. The recipe can be held on the slow cooker’s warm setting before serving. Leftovers can be reheated gently in the slow cooker or in a saucepan over medium-low heat, stirring occasionally; a splash of chicken broth or milk can make the mixture saucier.
Why you'll love this recipe
- Cooking the butter and flour for two minutes removes raw flour taste before broth becomes a smooth, savory gravy base.
- Slowly whisking in the broth helps the gravy thicken evenly, so it pours over the chicken without floury lumps.
- Seasoning both sides of the chicken before slow cooking gives the shredded meat flavor throughout instead of only in the sauce.
- Low, extended cooking makes the chicken tender enough to shred directly in the cooker, leaving it coated in gravy.
- A final twenty minutes after shredding lets the chicken absorb more gravy, creating a cohesive texture rather than separate meat and sauce.
- The stovetop gravy is finished before slow cooking begins, so its thickness is established instead of relying on the cooker to reduce it.
Ingredients
- •0.5 tbsp olive oil
- •3 medium chicken breasts
- •0.5 tsp salt
- •0.5 tsp garlic powder
- •0.25 tsp paprika
- •0.25 tsp pepper
- •3 tbsp unsalted butter
- •0.25 cup all-purpose flour
- •1.5 tbsp cornstarch
- •3 cups chicken broth (divided)
- •1.5 tsp chicken bouillon
- •0.75 tsp garlic powder
- •0.75 tsp onion powder
- •0.75 tsp dried parsley
- •0.25 tsp paprika
- •0.25 tsp dried oregano
- •0.25 tsp dried thyme
- •salt (to taste)
Instructions
- 1
In a small bowl, combine the salt, garlic powder, paprika, and pepper; mix to combine.
- 2
Place the chicken breasts on a large plate, drizzle with olive oil, and sprinkle the seasoning over both sides.
- 3
Transfer the chicken to a lightly greased 6-quart slow cooker.
- 4
Melt the butter in a medium saucepan over medium heat.
- 5
Whisk the flour into the butter and cook for 2 minutes.
- 6
Reduce the heat to low and slowly whisk in 2 cups of chicken broth.
- 7
Whisk the cornstarch with the remaining 1 cup chicken broth.
- 8
Whisk the cornstarch mixture, chicken bouillon, garlic powder, onion powder, dried parsley, paprika, dried oregano, and dried thyme into the saucepan.
- 9
Bring the gravy to a simmer, whisking constantly, and continue simmering until thickened to gravy consistency.
- 10
Pour the gravy over the chicken in the slow cooker.
- 11
Cook on low for 4-5 hours, until the chicken is tender enough to shred.
- 12
Shred the chicken and cook on low for an additional 20 minutes.
- 13
Season with additional salt and pepper to taste.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
