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Creamy Slow Cooker Chicken & Gravy Comfort

4 months ago 88

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This Crockpot chicken and gravy is tender chicken bathed in a buttery, seasoned homemade sauce for a classic homestyle meal with almost no effort.

Overhead of crockpot chicken and gravy served over mashed potatoes in a bowl and garnished with parsley.

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Flavor: This dish is savory, rich, and cozy, with tender chicken soaking up a creamy, perfectly seasoned, and smooth gravy.
Recommended Tools: A 6-quart slow cooker makes cooking effortless, and a whisk makes for smooth, lump-free gravy. An instant read thermometer helps prevent overcooking.
Serving Suggestions: At our house, this gets served over both mashed potatoes and buttered noodles, and it’s always a tough call. While the noodles are quick and comforting, the creamy mashed potatoes usually win for soaking up every last bit of that rich, flavorful gravy.

Labeled chicken, evaporated milk, broth, poultry seasoning, garlic powder, onion powder, cornstarch, bouillon, butter, salt, and pepper to make Crockpot Chicken and Gravy

Essential Ingredients

Chicken Breasts: Slice boneless chicken breasts into thinner cutlets for faster, more even cooking, or use thighs for extra juicy results.
Broth: For the gravy, use low-sodium chicken broth to balance the bouillon, or swap the bouillon cube for 1 teaspoon bouillon base or 1–2 teaspoons granules.
Cornstarch: Cornstarch can be substituted with arrowroot. Whisk cornstarch with cold liquid first to keep the gravy smooth. After stirring in the slurry, cook with the lid on to thicken.
Seasoning: Poultry seasoning can be replaced with thyme, sage, and a tiny pinch of rosemary. Make sure to start small when subbing in other seasonings.
Variations: For an easy variation, add sliced mushrooms or stir in frozen peas in the last few minutes for a quick one-pot comfort meal.

Combined gravy ingredients being poured over chicken breasts in a crockpot

How to Make Crockpot Chicken and Gravy

Whisk together the gravy ingredients (full recipe below).
Add chicken to the slow cooker and top with the gravy mixture. Cook.
Remove chicken from the slow cooker. Add the cornstarch mixture and butter.
Shred the chicken and add it back to the slow cooker before serving.

Shredded chicken in a creamy gravy in a crockpot with a spoon.

Cook on LOW when possible for the most tender, juicy chicken.
Avoid lifting the lid during cooking to help the chicken cook evenly, and the gravy thicken properly.
For thicker gravy, add a bit more slurry and give it the full 10–15 minutes.
For lighter gravy, stir in a splash of broth at the end.
Taste and season after thickening, since bouillon salt levels vary.

Leftovers Done Right

Cool promptly and store leftover chicken in gravy in an airtight container in the refrigerator for up to 4 days.
Freeze in portions for up to 3 months. Thaw overnight in the fridge for the best texture.
To reheat, warm on the stovetop over medium-low or in the microwave in short bursts, stirring often. Heat until the chicken reaches 165°F.
The gravy may look separated after chilling. A quick whisk while reheating brings it back together.

Cozy Comfort Sides

Did you enjoy this Crockpot Chicken and Gravy? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

▢ 1½ pounds boneless skinless chicken breasts
▢ 1¼ cups evaporated milk
▢ ¾ cup chicken broth
▢ 1 chicken bouillon cube
▢ ¾ teaspoon poultry seasoning
▢ ½ teaspoon onion powder
▢ ¼ teaspoon garlic powder
▢ ¼ teaspoon black pepper
▢ 2 tablespoons cornstarch
▢ 1 tablespoon butter

In a medium bowl, whisk together evaporated milk, broth, bouillon cube, poultry seasoning, onion powder, garlic powder, and pepper.
Add chicken to a 6-quart slow cooker. Pour the mixture over top.
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, or until chicken is tender and cooked through.
Remove chicken from the slow cooker. Whisk the cornstarch with 2 tablespoons cold water. Stir into the slow cooker, and cook on HIGH for 10-15 minutes, or until thickened.
Once thickened, whisk in the butter. Taste and season the gravy with additional salt and pepper if needed.
Shred or slice the chicken and return it to the gravy.

If desired, add browning sauce for a darker gravy.

Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Overhead of a spoon scooping shredded chicken and creamy gravy in a crockpot with a title.

Close up of a spoon scooping easy crockpot chicken and gravy with text.

Crockpot chicken and gravy served over mashed potatoes in a bowl and garnished with parsley with text.

Overhead of chicken and gravy in a crockpot and close up of chicken and gravy over mashed potatoes in a bowl with a title.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly