22 Mouthwatering Slow Cooker Chicken and Gravy Creations

Kick back and let your slow cooker do the work! If you’re craving cozy, comforting chicken dinners that practically make themselves, you’ve come to the right place. We’ve gathered 22 mouthwatering chicken and gravy creations that will fill your home with incredible aromas and your family with delight. Get ready to discover your new favorite weeknight hero—these recipes are too good to miss!

Classic Slow Cooker Chicken and Gravy

Zipping through a busy week? This classic slow cooker chicken and gravy is your ultimate comfort food rescue—just toss everything in, let it simmer all day, and come home to a cozy, satisfying meal that practically makes itself.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours

Ingredients

– For the chicken: 2 lbs boneless, skinless chicken breasts, 1 tsp salt, 1/2 tsp black pepper
– For the gravy: 1 (10.5 oz) can cream of chicken soup, 1 (1 oz) packet dry onion soup mix, 1 cup chicken broth, 1/2 cup sour cream, 2 tbsp cornstarch, 2 tbsp water

Instructions

1. Place 2 lbs boneless, skinless chicken breasts in the slow cooker insert. 2. Sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over the chicken. 3. In a medium bowl, whisk together 1 (10.5 oz) can cream of chicken soup, 1 (1 oz) packet dry onion soup mix, and 1 cup chicken broth until smooth. 4. Pour the soup mixture over the chicken in the slow cooker, ensuring it covers the chicken completely. 5. Cover the slow cooker with its lid and cook on LOW heat for 8 hours. 6. After 8 hours, carefully remove the chicken from the slow cooker using tongs and transfer it to a cutting board. 7. Shred the chicken with two forks into bite-sized pieces. 8. In a small bowl, make a slurry by whisking 2 tbsp cornstarch with 2 tbsp water until no lumps remain. 9. Stir the cornstarch slurry into the gravy in the slow cooker. 10. Add 1/2 cup sour cream to the gravy and stir until fully incorporated and creamy. 11. Return the shredded chicken to the slow cooker and stir to coat it evenly with the gravy. 12. Cook on HIGH heat for an additional 15 minutes to thicken the gravy. 13. Turn off the slow cooker and let it sit for 5 minutes before serving. 14. Serve the chicken and gravy hot over mashed potatoes, rice, or biscuits.

Velvety and rich, this gravy clings to every tender shred of chicken, offering a savory depth from the onion soup mix that’s pure comfort. Try spooning it over fluffy buttermilk biscuits for a hearty twist, or use it as a filling for warm sandwiches—it’s so versatile, you’ll want to make a double batch!

Herb-Infused Slow Cooker Chicken with Rich Gravy

Sometimes you just need a meal that practically cooks itself while filling your kitchen with amazing smells. This herb-infused chicken does exactly that—it’s tender, flavorful, and comes with a rich gravy that’s perfect for cozy nights in. You’ll love how hands-off it is once everything’s in the slow cooker.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours

Ingredients

For the chicken:
– 3 lbs boneless, skinless chicken thighs
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil

For the herb mixture:
– 1 tbsp dried thyme
– 1 tbsp dried rosemary
– 3 cloves garlic, minced
– 1 yellow onion, diced

For the gravy:
– 2 cups chicken broth
– 1/4 cup all-purpose flour
– 1/2 cup heavy cream

Instructions

1. Season the chicken thighs evenly on both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs in the skillet for 3-4 minutes per side until golden brown, working in batches if needed to avoid crowding.
4. Transfer the seared chicken to a 6-quart slow cooker.
5. In the same skillet, add the diced onion and cook over medium heat for 5 minutes until softened.
6. Add 3 cloves minced garlic, 1 tbsp dried thyme, and 1 tbsp dried rosemary to the skillet, stirring for 1 minute until fragrant.
7. Sprinkle 1/4 cup all-purpose flour over the onion-herb mixture and cook while stirring for 2 minutes to form a roux.
8. Gradually whisk in 2 cups chicken broth until smooth, scraping up any browned bits from the skillet.
9. Pour the mixture from the skillet over the chicken in the slow cooker.
10. Cover and cook on LOW for 6 hours until the chicken is fork-tender.
11. Carefully remove the chicken from the slow cooker and transfer to a serving platter.
12. Whisk 1/2 cup heavy cream into the liquid remaining in the slow cooker until fully incorporated.
13. Let the gravy thicken for 10 minutes with the slow cooker set to WARM, stirring occasionally.

Zesty herbs meld into the chicken during the long cook, making it incredibly moist and shredding easily with a fork. The gravy turns out velvety and rich, perfect for drizzling over mashed potatoes or buttered egg noodles. Leftovers taste even better the next day as the flavors continue to develop.

Slow Cooker Lemon Garlic Chicken and Savory Gravy

Oh, you know those days when you want something comforting but don’t want to hover over the stove? This slow cooker lemon garlic chicken with savory gravy is your answer—it’s hands-off, packed with bright, zesty flavor, and the gravy makes everything extra cozy.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (about 2 pounds)
– 1 teaspoon salt
– ½ teaspoon black pepper
– 2 tablespoons olive oil
For the sauce and gravy:
– 4 cloves garlic, minced
– 1 cup chicken broth
– ¼ cup fresh lemon juice (from about 2 lemons)
– 1 teaspoon dried thyme
– 2 tablespoons cornstarch
– 2 tablespoons cold water

Instructions

1. Season the chicken breasts evenly with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken for 3–4 minutes per side until golden brown—this locks in juices and adds depth to the gravy.
4. Transfer the seared chicken to the slow cooker.
5. In the same skillet, add minced garlic and cook for 1 minute until fragrant, scraping up any browned bits from the chicken.
6. Pour in chicken broth, lemon juice, and dried thyme, stirring to combine, then bring to a simmer for 2 minutes.
7. Pour the sauce mixture over the chicken in the slow cooker.
8. Cover and cook on LOW for 4 hours, or until the chicken reaches an internal temperature of 165°F—avoid overcooking to keep it tender.
9. Carefully remove the chicken to a plate and cover loosely with foil to rest.
10. In a small bowl, whisk cornstarch and cold water until smooth to prevent lumps in the gravy.
11. Stir the cornstarch slurry into the slow cooker juices, then cover and cook on HIGH for 15–20 minutes until the gravy thickens to a coating consistency.
12. Return the chicken to the slow cooker, spooning gravy over it to warm through for 5 minutes.

Zesty lemon and garlic meld into a rich, velvety gravy that clings to every bite of tender chicken. Serve it over mashed potatoes or rice to soak up all that savory goodness, or shred the chicken for a cozy sandwich filling—it’s versatile enough for any weeknight dinner.

Southern-Style Slow Cooker Chicken with Thick Gravy

Kick back and let your slow cooker do the heavy lifting with this cozy Southern-style chicken. You’ll get fall-off-the-bone tender chicken smothered in a rich, thick gravy that’s perfect for spooning over mashed potatoes or rice on a busy weeknight. It’s the ultimate comfort food with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours

Ingredients

For the chicken and base:
– 3 lbs boneless, skinless chicken thighs
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 2 tbsp olive oil
For the seasoning blend:
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
For the gravy thickener:
– 1/4 cup all-purpose flour
– 1/2 cup cold water

Instructions

1. Pat the 3 lbs of boneless, skinless chicken thighs completely dry with paper towels.
2. In a small bowl, combine 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to make the seasoning blend.
3. Rub the seasoning blend evenly over all sides of the chicken thighs.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the seasoned chicken thighs in the skillet for 3-4 minutes per side until golden brown.
6. Transfer the seared chicken thighs to the bowl of a 6-quart slow cooker.
7. Add the diced yellow onion and minced garlic cloves to the same skillet.
8. Sauté the onion and garlic for 3-4 minutes over medium heat until softened.
9. Pour 1 cup of low-sodium chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom.
10. Pour the entire skillet contents over the chicken in the slow cooker.
11. Cover the slow cooker and cook on LOW for 6 hours.
12. After 6 hours, carefully transfer the cooked chicken thighs to a serving platter using tongs.
13. In a small bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup cold water until completely smooth to make a slurry.
14. Turn the slow cooker to HIGH and whisk the flour slurry into the cooking liquid.
15. Cook the gravy uncovered on HIGH for 15-20 minutes, whisking occasionally, until thickened to your desired consistency.
16. Pour the thickened gravy over the chicken on the platter.
Dive into this dish where the chicken practically melts at the touch of a fork, and the gravy has a deep, smoky flavor with just the right savory richness. Serve it over creamy grits for a true Southern twist, or pile it onto a toasted biscuit for an incredible sandwich—the gravy soaks in perfectly.

Creamy Slow Cooker Chicken and Mushroom Gravy

A cozy, comforting dinner that practically makes itself? Yes, please! This creamy slow cooker chicken and mushroom gravy is your new weeknight hero. It’s rich, satisfying, and fills your home with the most amazing smell.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours

Ingredients

For the Chicken & Mushrooms:
– 2 lbs boneless, skinless chicken thighs
– 1 lb cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 4 cloves garlic, minced

For the Sauce:
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 1/4 cup all-purpose flour
– 2 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt

For Finishing:
– 1/4 cup chopped fresh parsley

Instructions

1. Place the 2 lbs of chicken thighs in the bottom of a 6-quart slow cooker.
2. Add the 1 lb of sliced cremini mushrooms, 1 diced onion, and 4 minced garlic cloves over the chicken.
3. In a medium bowl, whisk together the 1/4 cup of flour and 1 cup of heavy cream until completely smooth with no lumps.
4. Whisk the 2 cups of chicken broth, 2 tbsp of Worcestershire sauce, 1 tsp of dried thyme, 1/2 tsp of black pepper, and 1/2 tsp of salt into the cream mixture.
5. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Tip: Whisking the flour into the cold cream first prevents lumps in your gravy.
6. Cover the slow cooker and cook on LOW for 4 hours. Do not open the lid during cooking.
7. After 4 hours, use two forks to shred the chicken directly in the slow cooker. Tip: Chicken thighs are done when they reach an internal temperature of 165°F and shred easily.
8. Stir the shredded chicken back into the gravy until everything is well combined.
9. Let the mixture sit in the warm slow cooker, uncovered, for 10 minutes to allow the gravy to thicken slightly.
10. Stir in the 1/4 cup of chopped fresh parsley just before serving. Tip: Adding fresh herbs at the end preserves their bright flavor and color.

What you get is the most luscious, velvety gravy clinging to tender shreds of chicken and earthy mushrooms. The flavor is deeply savory with a hint of thyme. Try serving it over a pile of fluffy mashed potatoes or buttery egg noodles for the ultimate comfort food plate.

Slow Cooker Chicken and Onion Gravy with Thyme

On a chilly day when you want something warm and comforting without much effort, this slow cooker chicken and onion gravy with thyme is your answer. It’s one of those set-it-and-forget-it meals that fills your kitchen with an amazing aroma, and the gravy is so rich and savory you’ll want to spoon it over everything. Honestly, it’s the kind of dish that makes a busy weeknight feel a little more special.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours

Ingredients

For the chicken and base:
– 2 lbs boneless, skinless chicken thighs
– 1 large yellow onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the gravy:
– 2 cups low-sodium chicken broth
– ¼ cup all-purpose flour
– 2 tbsp unsalted butter
– 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
– 1 tbsp Worcestershire sauce

Instructions

1. Pat the chicken thighs dry with paper towels—this helps them brown better.
2. Season the chicken all over with the salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken thighs to the skillet and sear for 3–4 minutes per side, until golden brown.
5. Transfer the seared chicken to the slow cooker.
6. In the same skillet, add the sliced onion and cook over medium heat for 5–7 minutes, stirring occasionally, until softened and lightly browned.
7. Sprinkle the flour over the onions in the skillet and cook, stirring constantly, for 1 minute to remove the raw flour taste.
8. Gradually whisk in the chicken broth until smooth, then stir in the Worcestershire sauce.
9. Bring the mixture to a simmer, stirring frequently, and cook for 2–3 minutes until slightly thickened.
10. Pour the gravy mixture over the chicken in the slow cooker.
11. Dot the top with butter and sprinkle with thyme leaves.
12. Cover and cook on LOW for 4 hours, until the chicken is tender and easily shreds with a fork.
13. Tip: If the gravy seems too thin after cooking, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the slow cooker, then cook on HIGH for 15 minutes to thicken.
14. Shred the chicken directly in the slow cooker using two forks.
15. Stir everything together to coat the chicken in the gravy.

Buttery, tender chicken soaks up that deeply savory onion and thyme gravy, creating a melt-in-your-mouth texture. Serve it over mashed potatoes or egg noodles to catch every drop, or pile it into a toasted bun for an epic sandwich—it’s comfort food that feels homemade without the fuss.

Spicy Slow Cooker Chicken and Jalapeño Gravy

Ready to make your weeknights a whole lot easier? This spicy slow cooker chicken with jalapeño gravy is the ultimate set-it-and-forget-it meal. You get tender, flavorful chicken in a creamy, kicky sauce without any fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours

Ingredients

For the chicken:
– 2 lbs boneless, skinless chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For the gravy:
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 2 fresh jalapeños, seeded and finely chopped
– 1 cup low-sodium chicken broth
– 1/2 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tsp ground cumin
– 1/2 tsp smoked paprika

Instructions

1. Pat the chicken thighs completely dry with paper towels. 2. Season the chicken all over with 1 tsp kosher salt and 1/2 tsp black pepper. 3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. 4. Sear the chicken thighs for 3-4 minutes per side until golden brown. 5. Transfer the seared chicken to a 6-quart slow cooker. 6. In the same skillet, add the diced onion and cook over medium heat for 5 minutes until softened. 7. Add the minced garlic and chopped jalapeños, cooking for 1 more minute until fragrant. 8. Sprinkle 2 tbsp all-purpose flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux. 9. Slowly whisk in 1 cup chicken broth, scraping up any browned bits from the pan. 10. Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika. 11. Bring the mixture to a simmer and cook for 2 minutes until slightly thickened. 12. Pour the vegetable mixture over the chicken in the slow cooker. 13. Cover and cook on LOW for 4 hours. 14. After 4 hours, use two forks to shred the chicken directly in the cooker. 15. Stir in 1/2 cup heavy cream until fully incorporated. 16. Let the mixture sit for 10 minutes with the lid off to thicken.
Here’s the best part: the chicken turns out incredibly tender and shreds easily, while the gravy has a smooth, velvety texture with a slow-building heat from the jalapeños. Serve it over mashed potatoes or rice to soak up every bit of that spicy cream sauce.

Slow Cooker Chicken with Honey Mustard Gravy

Picture this: you toss a few ingredients into your slow cooker in the morning, and by dinnertime, you have the most tender, juicy chicken smothered in a sweet and tangy gravy. It’s the ultimate hands-off meal for a busy day, and the flavor is seriously impressive.

Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the honey mustard gravy:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions

1. Season the 2 lbs of chicken breasts evenly on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Place the seasoned chicken in the skillet and sear for 2-3 minutes per side, until golden brown. Tip: Don’t overcrowd the pan—sear in batches if needed for the best color.
4. Transfer the seared chicken to a 6-quart slow cooker.
5. In a medium bowl, whisk together 1/2 cup Dijon mustard, 1/4 cup honey, 2 minced garlic cloves, and 1 cup chicken broth until smooth.
6. Pour the honey mustard mixture over the chicken in the slow cooker, ensuring it’s evenly coated.
7. Cover and cook on LOW for 4 hours, until the chicken reaches an internal temperature of 165°F. Tip: Avoid lifting the lid during cooking to maintain steady heat.
8. Carefully remove the cooked chicken to a cutting board and shred it with two forks.
9. In a small bowl, make a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until no lumps remain.
10. Whisk the slurry into the liquid in the slow cooker, then cover and cook on HIGH for 15 minutes, until the gravy thickens. Tip: The slurry must be cold to prevent clumping in the hot liquid.
11. Return the shredded chicken to the slow cooker and stir to coat it in the gravy.

Velvety gravy clings to every tender shred of chicken, with the honey’s sweetness perfectly balancing the mustard’s tang. Serve it over a pile of fluffy mashed potatoes or buttered egg noodles to soak up every last drop, or stuff it into warm rolls for a killer sandwich.

Slow Cooker Rosemary Chicken and Velvety Gravy

Heck, you know those days when you just want a cozy, comforting meal without spending hours in the kitchen? This slow cooker rosemary chicken with velvety gravy is your answer. It’s a hands-off dinner that fills your home with the most amazing herby aroma.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (about 2 pounds)
– 2 tablespoons olive oil
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the gravy:
– 1 cup low-sodium chicken broth
– 1/2 cup heavy cream
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt

Instructions

1. Pat the chicken breasts dry with paper towels to help them brown better.
2. In a small bowl, mix the rosemary, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture evenly over all sides of the chicken breasts.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the chicken breasts for 3-4 minutes per side until golden brown. Tip: Don’t crowd the pan—sear in batches if needed for a better crust.
6. Transfer the seared chicken to a 6-quart slow cooker.
7. Pour the chicken broth into the skillet to deglaze it, scraping up any browned bits with a wooden spoon for extra flavor.
8. In a separate bowl, whisk the heavy cream and flour together until smooth to prevent lumps in the gravy.
9. Slowly whisk the cream mixture into the broth in the skillet.
10. Cook the gravy base over medium heat, whisking constantly, until it thickens slightly, about 3-4 minutes.
11. Pour the gravy over the chicken in the slow cooker.
12. Cover and cook on LOW for 4 hours. Tip: Avoid lifting the lid during cooking to maintain steady heat.
13. After 4 hours, check that the chicken’s internal temperature reaches 165°F with a meat thermometer.
14. Carefully remove the chicken to a serving platter and cover loosely with foil.
15. Whisk the gravy in the slow cooker until smooth. Tip: If the gravy is too thin, let it simmer uncovered for 10-15 minutes to thicken.
16. Pour the gravy over the chicken or serve it on the side.

Wow, the chicken turns out incredibly tender and juicy, infused with that woodsy rosemary flavor. The gravy is silky and rich, perfect for drizzling over mashed potatoes or buttered egg noodles. Leftovers? Shred the chicken and mix it into the gravy for a next-day pot pie filling—it’s just as delicious!

Slow Cooker Honey Garlic Chicken with Sweet Gravy

Craving something cozy and hands-off for dinner? This slow cooker honey garlic chicken is your new best friend. It’s a sweet, savory, and incredibly tender dish that practically cooks itself while you go about your day.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours

Ingredients

For the Chicken:
– 2 lbs boneless, skinless chicken thighs
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Sauce:
– 1/2 cup honey
– 1/3 cup low-sodium soy sauce
– 1/4 cup ketchup
– 4 cloves garlic, minced
– 1 tbsp rice vinegar
For the Gravy (Optional Thickening):
– 2 tbsp cornstarch
– 3 tbsp cold water

Instructions

1. Place the 2 lbs of chicken thighs in the bottom of your slow cooker. Sprinkle the 1/2 tsp salt and 1/4 tsp black pepper evenly over the top.
2. In a medium bowl, whisk together the 1/2 cup honey, 1/3 cup soy sauce, 1/4 cup ketchup, 4 minced garlic cloves, and 1 tbsp rice vinegar until smooth.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring it coats the pieces.
4. Cover and cook on LOW for 4 hours. (Tip: Avoid opening the lid during cooking to maintain heat and moisture).
5. After 4 hours, carefully transfer the cooked chicken to a serving platter using tongs. It should shred easily with a fork.
6. For a thicker gravy, leave the sauce in the slow cooker. In a small bowl, make a slurry by whisking the 2 tbsp cornstarch with the 3 tbsp cold water until no lumps remain.
7. Turn the slow cooker to HIGH. Whisk the cornstarch slurry into the hot sauce in the slow cooker. (Tip: Adding cornstarch to cold water first prevents clumps in your gravy).
8. Cover and cook on HIGH for 15-20 minutes, whisking once halfway through, until the gravy has thickened to your liking. (Tip: The gravy will continue to thicken slightly as it cools).
9. Pour the thickened gravy over the shredded chicken on the platter.

What you get is fall-apart tender chicken coated in a glossy, sweet, and garlicky gravy with a hint of tang. It’s fantastic served over a bed of fluffy rice or mashed potatoes to soak up every last drop, or stuffed into warm tortillas for a quick wrap.

Rustic Slow Cooker Chicken and Vegetable Gravy

Picture this: you come home after a long day, and your kitchen smells like a cozy hug. This slow cooker chicken and veggie gravy is the ultimate hands-off dinner that feels like a warm, comforting meal without any fuss. It’s perfect for busy weeknights or lazy weekends when you want something hearty and delicious with minimal effort.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours

Ingredients

For the chicken and vegetables:
– 2 lbs boneless, skinless chicken thighs
– 1 large yellow onion, chopped into 1-inch pieces
– 3 carrots, peeled and sliced into 1/2-inch rounds
– 2 celery stalks, sliced into 1/2-inch pieces
– 3 cloves garlic, minced
For the gravy:
– 2 cups low-sodium chicken broth
– 1/4 cup all-purpose flour
– 1/4 cup unsalted butter
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Place the chicken thighs in the bottom of a 6-quart slow cooker.
2. Add the chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
3. In a medium saucepan over medium heat, melt the butter until it bubbles, about 2 minutes.
4. Whisk in the flour and cook for 1 minute until it forms a smooth paste, stirring constantly to prevent burning.
5. Gradually pour in the chicken broth while whisking continuously to avoid lumps.
6. Add the dried thyme, salt, and black pepper to the gravy mixture.
7. Bring the gravy to a simmer over medium heat, stirring often, until it thickens slightly, about 3 minutes.
8. Pour the gravy evenly over the chicken and vegetables in the slow cooker.
9. Cover the slow cooker with the lid and cook on low heat for 6 hours.
10. After 6 hours, use two forks to shred the chicken directly in the slow cooker, mixing it with the vegetables and gravy.
11. Let the dish sit for 10 minutes with the lid off to allow the gravy to thicken further before serving.

As you scoop it into bowls, you’ll love how the chicken falls apart tenderly and the veggies soak up that rich, savory gravy. Serve it over mashed potatoes or fluffy rice for a complete meal that’s sure to become a family favorite.

Tangy Slow Cooker Barbecue Chicken with Zesty Gravy

Ever had one of those days where you just want dinner to practically make itself? This tangy slow cooker barbecue chicken is exactly that kind of magic—it’s all about tossing a few things in the pot and coming back to a house that smells amazing. You’re going to love how the zesty gravy turns it into something special.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours

Ingredients

For the chicken and base:
– 2 lbs boneless, skinless chicken breasts
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup low-sodium chicken broth
For the barbecue sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup packed light brown sugar
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp black pepper
For the gravy (optional thickener):
– 2 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. Place the 2 lbs of chicken breasts in the bottom of a 6-quart slow cooker.
2. Scatter the thinly sliced onion and minced garlic over the chicken.
3. Pour 1 cup of chicken broth into the slow cooker.
4. In a medium bowl, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, and 1/2 tsp black pepper until smooth.
5. Pour the sauce mixture evenly over the chicken and onions in the slow cooker.
6. Cover the slow cooker with its lid and cook on LOW for 4 hours. (Tip: Avoid lifting the lid during cooking to keep the heat consistent.)
7. After 4 hours, use two forks to shred the chicken directly in the slow cooker.
8. In a small bowl, make a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until no lumps remain.
9. Stir the cornstarch slurry into the chicken and sauce in the slow cooker. (Tip: Adding the slurry to the hot liquid helps prevent clumping in the gravy.)
10. Cover the slow cooker again and cook on HIGH for 15–20 minutes, until the gravy has thickened.
11. Taste the gravy and adjust seasoning if needed, but the tangy sauce usually has enough flavor. (Tip: For a smoother gravy, you can blend a portion of the mixture with an immersion blender before serving.)
Kind of incredible how tender the chicken gets, right? It’s fall-apart juicy and soaked in that sweet, tangy, and slightly smoky gravy. Pile it high on toasted buns for classic sandwiches, or spoon it over a baked potato or creamy polenta for a cozy twist—the gravy makes it perfect for soaking up.

Slow Cooker Italian Chicken and Herb Gravy

Venturing into cozy comfort food territory? This slow cooker Italian chicken with herb gravy is your new go-to for effortless, flavor-packed dinners. It practically cooks itself while you go about your day, filling your kitchen with the most inviting aromas. You’ll end up with tender chicken swimming in a rich, savory gravy that’s perfect for spooning over your favorite sides.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours

Ingredients

For the Chicken:
– 2 lbs boneless, skinless chicken thighs
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil

For the Gravy Base:
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained

For the Herb Gravy:
– 1 tbsp dried Italian seasoning
– 1 tsp dried oregano
– 1/2 cup heavy cream
– 2 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. Pat the 2 lbs of boneless, skinless chicken thighs completely dry with paper towels.
2. Season the chicken thighs evenly on all sides with 1 tsp of salt and 1/2 tsp of black pepper.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the seasoned chicken thighs in the hot oil for 3-4 minutes per side, until a golden-brown crust forms. (Tip: Don’t crowd the skillet; sear in batches if needed for the best color.)
5. Transfer the seared chicken thighs to the bowl of your slow cooker.
6. In the same skillet, add the diced yellow onion and cook over medium heat for 5 minutes, stirring occasionally, until softened.
7. Add the 4 cloves of minced garlic to the skillet and cook for 1 more minute, until fragrant.
8. Pour 1 cup of low-sodium chicken broth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom.
9. Transfer the entire contents of the skillet (onions, garlic, and broth) into the slow cooker with the chicken.
10. Pour the undrained can of diced tomatoes over the chicken in the slow cooker.
11. Sprinkle 1 tbsp of dried Italian seasoning and 1 tsp of dried oregano evenly over everything.
12. Cover the slow cooker and cook on LOW heat for 4 hours. (Tip: Resist the urge to open the lid during cooking to maintain consistent temperature.)
13. After 4 hours, carefully remove the cooked chicken thighs from the slow cooker and place them on a clean plate.
14. In a small bowl, whisk together 2 tbsp of cornstarch and 2 tbsp of cold water until completely smooth to create a slurry.
15. Turn the slow cooker to HIGH. Whisk the cornstarch slurry into the hot liquid in the slow cooker.
16. Whisk in 1/2 cup of heavy cream until fully incorporated.
17. Cover the slow cooker and let the gravy cook on HIGH for 15-20 minutes, until thickened. (Tip: The gravy is ready when it coats the back of a spoon.)
18. Return the cooked chicken thighs to the slow cooker, stirring gently to coat them in the gravy.

Diving into this dish, you’ll find the chicken is incredibly tender and shreds easily with a fork, while the gravy is luxuriously creamy and packed with the warm, savory notes of Italian herbs. Serve it over a bed of creamy polenta or egg noodles to soak up every last drop, or shred the chicken right into the gravy for a fantastic sandwich filling.

Slow Cooker Balsamic Chicken with Rich Brown Gravy

Ever have one of those days where you just want dinner to practically make itself? This slow cooker balsamic chicken is your answer—it’s hands-off, packed with flavor, and creates its own rich, savory gravy while it cooks. You’ll love how the tangy balsamic vinegar mellows into something sweet and complex.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (about 2 lbs)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil

For the sauce and gravy:
– 1/2 cup balsamic vinegar
– 1/2 cup low-sodium chicken broth
– 3 tbsp honey
– 4 cloves garlic, minced
– 1 tsp dried thyme
– 2 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. Pat the 4 chicken breasts completely dry with paper towels. This helps them brown better in the next step.
2. Season both sides of the chicken evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the seasoned chicken in the hot skillet. Sear for 3-4 minutes per side, until a golden-brown crust forms. Transfer the chicken to your slow cooker insert.
5. In a medium bowl, whisk together 1/2 cup balsamic vinegar, 1/2 cup chicken broth, 3 tbsp honey, 4 minced garlic cloves, and 1 tsp dried thyme until the honey is fully dissolved.
6. Pour the sauce mixture over the chicken in the slow cooker, ensuring it coats the pieces.
7. Cover the slow cooker with its lid. Cook on LOW for 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
8. Carefully transfer the cooked chicken to a serving platter and cover loosely with foil to keep warm.
9. Pour all the liquid from the slow cooker into a small saucepan. Bring it to a simmer over medium heat.
10. In a separate small bowl, make a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water until completely smooth with no lumps.
11. While whisking constantly, slowly drizzle the cornstarch slurry into the simmering liquid. Tip: Adding it slowly while whisking prevents clumps in your gravy.
12. Continue to cook the gravy, whisking frequently, for 3-5 minutes until it thickens enough to coat the back of a spoon. Remove from heat.

Drizzle that glossy, deep-brown gravy over the tender chicken. The meat will be incredibly juicy and pull apart with just a fork, while the gravy balances sweet honey with a subtle balsamic tang. Try serving it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop.

Conclusion

A treasure trove of cozy comfort awaits in these 22 slow cooker chicken and gravy recipes, perfect for busy home cooks. We hope you find a new family favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the delicious inspiration.