Slow Cooker Chicken and Gravy

A comforting slow cooker chicken and gravy recipe that transforms inexpensive chicken pieces into fork-tender meat and rich, silky gravy, perfect for weeknight dinners or family gatherings.

Prep Time 15

Cook Time 6

Total Time 6 15

Serving Size servings

Ingredients

Main Ingredients

3-4 pounds bone-in chicken (thighs and drumsticks; boneless breasts can substitute) Reduce cooking time for boneless breasts.
1 large onion, sliced
3 cloves garlic, minced
2 cups low-sodium chicken stock
1 cup water (optional, to stretch the sauce)
2 tbsp Worcestershire sauce
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp paprika
to taste salt and black pepper
3 tbsp cornstarch + 3 tbsp cold water (for slurry) or 3 tbsp butter + 3 tbsp flour (for roux)
2 tbsp olive oil (for optional browning)
to taste fresh parsley, chopped (for garnish)

Instructions

Preparation

Pat chicken dry and season generously with salt, pepper, and paprika.
(Optional) Heat oil in a skillet and brown chicken 2–3 minutes per side for deeper flavor.
Place sliced onion and garlic in the bottom of the slow cooker. Lay chicken on top.
Pour in chicken stock and Worcestershire sauce. Sprinkle thyme evenly.

Cooking

Cover and cook on Low for 5–6 hours or High for 3–4 hours, until internal temperature reaches 165°F and meat pulls from the bone easily.
Remove chicken to a plate and tent with foil. Skim fat if desired.

Gravy Preparation

Make a slurry (cornstarch + cold water) and whisk into the hot liquid on the cooker set to High, or make a roux with butter and flour in a saucepan to thicken.
Simmer until glossy and thickened.

Serving

Return chicken to the gravy to warm through for a few minutes before serving.

Notes

For gluten-free gravy, use cornstarch or a gluten-free flour blend. Swap chicken stock for mushroom stock or a splash of white wine for different depth. Use roux for thicker, richer gravy.