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Crockpot Chicken and Gravy Recipe

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  • Author: Sara
  • Total Time: 3 hours 10 minutes (high) to 6 hours 10 minutes (low)
  • Yield: 4 servings
  • Diet: Low Fat

Description

This Crockpot Chicken and Gravy recipe is a comforting and easy slow-cooker dish featuring tender shredded chicken smothered in a flavorful homemade gravy. Using simple pantry staples like low-sodium chicken gravy mix, dry milk powder, and aromatic spices, it delivers a rich and creamy sauce perfect for serving over rice, mashed potatoes, egg noodles, or crackers. Ideal for busy days, the set-it-and-forget-it method allows the chicken to cook slowly, ensuring juicy, shreddable meat with minimal effort.

Ingredients

Chicken

  • 1.5 lbs boneless, skinless chicken breasts (or thighs)

Gravy Mixture

  • 2 (.87 oz) packets low-sodium chicken gravy mix
  • 1/4 cup dry whole milk powder
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons instant chicken bouillon granules
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly cracked black pepper (plus extra to taste)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 2 cups water

Miscellaneous

  • Non-stick cooking spray

Instructions

  1. Prepare the Crockpot: Lightly coat the inside of a 6+ quart crockpot insert with non-stick cooking spray to prevent sticking. Place the boneless, skinless chicken breasts into the crockpot evenly.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the two packets of low-sodium chicken gravy mix, dry whole milk powder, cornstarch, instant chicken bouillon granules, garlic powder, onion powder, freshly cracked black pepper, dried basil, and dried thyme until fully combined.
  3. Create Gravy Paste: Slowly pour in water while continuously stirring the dry mixture to form a smooth paste. Continue whisking as you gradually add the remaining water to ensure no lumps form and the gravy mixture is silky smooth.
  4. Cook the Chicken: Pour the prepared gravy mixture evenly over the chicken in the crockpot. Cover the crockpot with its lid and cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours. The chicken should be fully cooked and easy to shred with a fork.
  5. Shred and Serve: Using two forks, shred the cooked chicken directly in the crockpot. Choose larger or smaller pieces according to your preference. Serve the shredded chicken and gravy over your choice of rice, mashed potatoes, egg noodles, or alongside crackers like Ritz for a delicious meal.

Notes

  • For best results, use a crockpot size of at least 6 quarts to allow adequate space for cooking and stirring the gravy.
  • You can substitute chicken thighs if preferred; cooking time remains the same.
  • Add fresh cracked black pepper to taste when serving to enhance flavor.
  • This dish freezes well; store leftovers in an airtight container for up to 3 months.
  • Serving suggestions include rice, mashed potatoes, egg noodles, or crackers for varied textures.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 0 minutes (on high) to 6 hours 0 minutes (on low)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/crockpot-chicken-and-gravy-recipe/