Slow Cooker Chicken & Gravy
A simple and comforting slow cooker recipe featuring tender chicken simmered in rich gravy, served over hot steamed rice with green beans on the side.
Ingredients
Main Ingredients
- 1.5–2 pounds chicken (breasts or thighs; bone-in or boneless both work) Use boneless skinless breasts for lean meat or thighs for richer flavor.
- 1 can prepared gravy (chicken or brown gravy) Alternatively, use equivalent prepared gravy mix plus water or broth.
- 0.5 cup low-sodium chicken broth or water Optional for a looser sauce.
- to taste hot steamed rice For serving.
- to taste steamed green beans For serving.
Instructions
Preparation
- Place the chicken in the slow cooker in an even layer. Pat pieces dry for better browning if you choose to sear them first.
- Pour the prepared gravy over the chicken so each piece is coated; add up to 1/2 cup chicken broth if you prefer a thinner sauce.
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken reaches 165°F and pulls apart easily with a fork.
- For using frozen chicken, add about 1 hour to the cook time on low and ensure the internal temperature reaches 165°F.
Serving
- Serve the chicken and gravy over hot steamed rice, with green beans on the side.
Notes
Refrigerate chicken to room temperature, then store in airtight containers within 2 hours of cooking. Keeps 3–4 days in the fridge. For freezing, place chicken and gravy in freezer-safe containers or bags; freeze up to 3 months.