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Slow Cooker Chicken And Gravy

Slow Cooker Chicken And Gravy

Slow Cooker Chicken And Gravy makes tender shredded chicken in a rich, creamy sauce with just 15 minutes of hands-on work. Family comfort food, made easy.

★★★★½ 4.8 (214 ratings)
15 minPrep time35 minCook time6Servings285 kcalCalories
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🧂 Ingredients

  • 6 boneless, skinless chicken thighs (about 2 lb / 900 g)
  • 1 teaspoon kosher salt, plus more for the chicken
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 160 g)
  • 2 cloves garlic, minced
  • 1 can (10.5 oz / 297 g) condensed cream of chicken soup
  • 1 cup (240 ml) low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 2 tablespoons cornstarch whisked with 3 tablespoons cold water
  • 2 tablespoons chopped fresh parsley, for serving

📋 Instructions

  1. 1Dry and Season the Chicken — Pat the thighs very dry with paper towels, then season both sides with the salt and pepper. Dry chicken is the secret to a crust that actually browns rather than steams.
  2. 2Sear Until Golden — Heat the olive oil in a large skillet over medium-high heat (about 375°F / 190°C) and sear the chicken 3 to 4 minutes per side until deeply golden brown. You are not cooking it through, just building color, so work in batches if the pan looks crowded.
  3. 3Soften the Onion — Lower the heat to medium (about 300°F / 150°C) and cook the onion for 3 to 4 minutes until soft and translucent, then stir in the garlic for 30 seconds until fragrant. Scrape up the browned bits as you go, since that is flavor headed for the gravy.
  4. 4Build the Sauce — Pour in the broth and Worcestershire and stir, scraping the pan bottom, then whisk in the cream of chicken soup and thyme until smooth. The mixture should look like a loose, pourable gravy.
  5. 5Load the Slow Cooker — Spoon half the sauce into the slow cooker, nestle the chicken on top, and pour the rest over. Everything should be mostly submerged so the chicken cooks evenly.
  6. 6Cook Low and Slow — Cover and cook on Low for 3 to 4 hours or on High for 2 to 2 1/2 hours, until the chicken shreds easily with a fork and reaches 165°F (74°C) at the thickest part. Do not lift the lid during the first two hours, since trapped heat does the work.
  7. 7Shred the Chicken — Lift the chicken out, shred it with two forks, and return it to the pot. The meat should pull apart in soft strands with no resistance.
  8. 8Thicken the Gravy — Stir the cornstarch slurry into the bubbling sauce, cover, and cook on High for 15 to 20 minutes until the gravy coats the back of a spoon. If it still looks thin, give it 5 more minutes before adding more starch.
  9. 9Finish and Serve — Taste and adjust the salt, then scatter the parsley over the top and serve hot over mashed potatoes, rice, or biscuits. The gravy thickens a little more as it cools, so serve it while it is glossy.
👨‍🍳 Chef's Note: If the gravy tightens up too much while you are setting the table, whisk in a splash of warm broth off the heat, and it will loosen right back to glossy.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 27g protein · 11g carbs · 15g fat