Crockpot Chicken and Gravy
This comforting crockpot chicken and gravy is made without condensed soup, using a simple onion-broth base that delivers tender shredded chicken in a rich gravy, perfect for serving over rice or mashed potatoes.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Can substitute with boneless thighs for moister results.
- 1 cup chicken broth (low-sodium preferred)
- 1 packet onion soup mix (about 1 oz) Can use a gluten-free variant or make a homemade mix.
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- to taste Salt Start light as onion soup mix is salty.
- 1–2 tablespoons cornstarch (optional, for thickening) Mix with water to create a slurry.
- Chopped parsley for garnish
Instructions
Preparation
- Pour 1 cup chicken broth into the slow cooker. Add the onion soup mix, garlic powder, pepper, and olive oil. Stir to combine.
- Lightly season the chicken breasts with salt on both sides and place them into the broth mixture in a single layer.
Cooking
- Cover and cook on LOW for 6–8 hours, or until the chicken easily pulls apart with two forks and reaches an internal temperature of 165°F (74°C).
- About 30 minutes before serving, if you prefer thicker gravy, mix cornstarch with an equal amount of cold water to make a slurry. Stir the slurry into the crockpot and let it cook with the lid off for 20–30 minutes until the gravy thickens.
- Remove the chicken to a cutting board, shred with two forks, and return the shredded meat to the gravy. Stir to coat and heat through. Adjust salt and pepper to taste.
Serving
- Serve the shredded chicken and gravy over rice or mashed potatoes, and garnish with chopped parsley.
Notes
This recipe is versatile; you can make it gluten-free by substituting the soup mix. For a creamier gravy, stir in heavy cream after thickening. You can also make it with rotisserie chicken for a quicker meal.