Classic Chicken and Gravy (Slow Cooked)
Tender, fall-off-the-bone chicken smothered in rich, savory gravy—all made effortlessly in your slow cooker. This comforting dish feels like a homemade hug and is perfect for busy days or Sunday supper.
Ingredients
For the chicken:
· 3–4 lbs bone-in, skin-on chicken thighs and/or drumsticks (or a whole chicken cut into pieces)
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon paprika
· 2 tablespoons olive oil or butter
For the gravy base:
· 1 large onion, thinly sliced
· 3 cloves garlic, minced
· 2 cups chicken broth (low sodium preferred)
· ¼ cup dry white wine or additional broth
· 2 tablespoons soy sauce or Worcestershire sauce
· 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
· 2 bay leaves
· 1 teaspoon poultry seasoning (optional)
For the gravy thickener:
· ¼ cup all-purpose flour
· ¼ cup cold water or broth
· ½ cup heavy cream or whole milk (optional, for creamier gravy)
· Salt and pepper to taste
Instructions
- Season and brown the chicken (optional but recommended):
· Pat chicken dry with paper towels.
· Season all over with salt, pepper, garlic powder, onion powder, and paprika.
· Heat oil in a large skillet over medium-high heat. Brown chicken pieces skin-side down for 4–5 minutes until golden. Transfer to slow cooker.
- Layer aromatics:
· Place sliced onion and minced garlic in the bottom of the slow cooker.
· Arrange browned chicken on top.
- Add liquids and herbs:
· Pour broth, wine, and soy sauce around the chicken (not over the skin to keep it crispier if possible).
· Sprinkle with thyme and add bay leaves.
- Slow cook:
· Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender and reaches 165°F internally.
- Make the gravy:
· Remove chicken from slow cooker and keep warm.
· Strain cooking liquid into a saucepan, discarding solids (or leave onions in for texture).
· In a small bowl, whisk flour and cold water until smooth. Whisk into the cooking liquid.
· Bring to a simmer over medium heat, stirring constantly, until thickened (about 5–7 minutes).
· Stir in heavy cream if using. Season with salt and pepper to taste.
- Serve:
· Serve chicken over mashed potatoes, egg noodles, or rice.
· Pour generous amounts of gravy over the top.
· Garnish with fresh parsley or thyme if desired.
Tips for Perfect Chicken & Gravy
· Browning is optional but adds depth—if skipping, just add chicken to the slow cooker raw.
· Keep the skin crisp by placing a paper towel under the slow cooker lid to absorb steam.
· For richer gravy, use bone broth or add 1 tablespoon butter at the end.
· To thicken without flour, mix 2 tablespoons cornstarch with 3 tablespoons cold water and whisk into hot liquid.
· For a creamy version, stir in ½ cup sour cream instead of heavy cream at the end.
Serving Suggestions
· Creamy mashed potatoes or buttery egg noodles
· Steamed green beans, roasted carrots, or peas
· Flaky biscuits or crusty bread to soak up gravy
· A simple side salad with a bright vinaigrette
Storage & Reheating
· Refrigerate chicken and gravy separately for up to 4 days.
· Freeze for up to 3 months in an airtight container.
· Reheat gently in a covered saucepan over low heat, adding a splash of broth if needed.
Warm, savory, and deeply satisfying—this slow-cooked chicken and gravy delivers old-fashioned comfort with very little hands-on time.