Slow Cooker Chicken and Gravy
Tender chicken thighs, sweet onions and a savoury herb gravy that you will want to pour over everything. Ten minutes of prep in the morning and dinner is waiting when you get home.
Updated
- Prep Time
- 10 mins
- Cook Time
- 6 hrs
- Total Time
- 6 hrs 10 mins
- Servings
- 6 servings
Slow Cooker Chicken and Gravy at a glance
For slow cooker chicken and gravy, layer sliced onion and 1 kg of boneless chicken thighs in the slow cooker, pour over chicken stock seasoned with garlic, thyme and Worcestershire sauce, and cook on LOW for 6 hours or HIGH for 3-4 hours. Thicken the liquid with a cornstarch slurry for the last 15 minutes.
- Total time
- 6 hrs 10 mins
- Calories
- 290 per serving
- Protein
- 32 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 L) · Small bowl · Whisk
Quick Directions
- 1
Layer the slow cooker
Scatter the sliced onion and garlic over the bottom of the slow cooker.
- 2
Add the stock and cook
Whisk the chicken stock with the Worcestershire sauce, thyme and rosemary and pour it over the chicken.
- 3
Thicken the gravy
Mix the cornstarch with the cold water until smooth.
- 4
Serve
Taste the gravy and adjust the seasoning.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker chicken and gravy.
- 1
Layer the slow cooker
Scatter the sliced onion and garlic over the bottom of the slow cooker. Season the chicken thighs with the onion powder, salt and pepper and lay them on top.
- 2
Add the stock and cook
Whisk the chicken stock with the Worcestershire sauce, thyme and rosemary and pour it over the chicken. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken is tender and reaches 74°C (165°F).
- 3
Thicken the gravy
Mix the cornstarch with the cold water until smooth. Stir it into the slow cooker along with the butter, cover and cook on HIGH for 15 minutes, until the gravy thickens. Gently break the chicken into large pieces.
- 4
Serve
Taste the gravy and adjust the seasoning. Serve the chicken and gravy over mashed potatoes, rice or egg noodles, sprinkled with parsley.
Recipe Tips
- Use thighs rather than breasts; they stay moist through the long cook.
- Always add the cornstarch slurry at the end. Added at the start, it can break down and leave the gravy thin.
- For deeper flavour, brown the chicken in a skillet for 2-3 minutes per side before it goes in the slow cooker.
Variations
- Add 250 g sliced mushrooms with the onions for a mushroom gravy.
- Stir in 1/4 cup sour cream at the end for a creamy gravy.
- Use chicken breasts and cook on LOW for 4 hours to keep them from drying out.
Nutrition (per serving)
| Calories | 290 |
|---|---|
| Protein | 32 g |
| Carbs | 9 g |
| Fat | 13 g |
| Saturated fat | 5 g |
| Fibre | 1 g |
| Sugar | 3 g |
| Sodium | 640 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours and keep for up to 4 days.
- Freezer
- Freeze the chicken and gravy together for up to 3 months.
- Reheat
- Reheat covered in a saucepan over medium-low heat until it reaches 74°C (165°F), adding a splash of stock if thick.
Slow Cooker Chicken and Gravy FAQs
Can I use frozen chicken in the slow cooker?
No. Thaw the chicken in the fridge first. Frozen chicken takes too long to heat through in a slow cooker and can sit in the temperature danger zone where bacteria grow.
Why is my slow cooker gravy thin?
Slow cookers trap moisture, so the liquid does not reduce. Add the cornstarch slurry at the end and cook on HIGH with the lid on for 15 minutes; add another tablespoon of slurry if needed.
What do I serve with chicken and gravy?
Mashed potatoes are the classic choice. Rice, egg noodles, biscuits or roasted vegetables are also great for soaking up the gravy.
Can I cook this on HIGH?
Yes. Cook on HIGH for 3-4 hours. LOW gives slightly more tender chicken, but both are safe once the chicken reaches 74°C (165°F).
