# Slow Cooker Chicken and Gravy

> 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.

Source: https://www.savourrecipes.com/recipe/slow-cooker-chicken-and-gravy
Author: Cookwithmrdots | Published: Sep 10, 2026 | Updated: Oct 5, 2026
Categories: Slow Cooker Recipes, Chicken Recipes
Collections: Fall Recipes, Winter Recipes
Tags: Comfort Food, High Protein, Kid Friendly, One Pan

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.

## Key facts

- Prep time: 10 mins
- Cook time: 6 hrs
- Total time: 6 hrs 10 mins
- Yield: 6 servings
- Difficulty: Easy
- Cuisine: Canadian
- Method: Slow cooking
- Calories: 290 per serving

## Ingredients

- 1 kg boneless, skinless chicken thighs
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 tbsp cornstarch
- 3 tbsp cold water
- 2 tbsp butter (optional)
- fresh parsley, chopped, for serving

## Equipment

- Slow cooker (5-6 L)
- Small bowl
- Whisk

## Instructions

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.

## 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.

## Storage

- 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.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 290 | 32 g | 9 g | 13 g |

## Frequently asked questions

### 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).