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Slow Cooker Chicken and Gravy

Slow cooker chicken and gravy recipe served over creamy mashed potatoes.
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This is the easiest homestyle dinner ever, a promise of comfort with almost no effort. Tender chicken thighs are smothered in a rich, savory gravy made from a simple roux, mushrooms, and aromatics, all cooked to perfection in your slow cooker.

Ingredients

Scale
  • 2 to 2.5 pounds bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 ounces cremini or white button mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • ¼ cup heavy cream or half-and-half (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken, skin-side down, for 4-5 minutes until golden brown. Flip and sear for another 2-3 minutes. Transfer chicken to slow cooker insert.
  3. In the same skillet, add diced onion. Cook for 3-4 minutes until softened. Add garlic and mushrooms, cooking for 5-7 minutes until mushrooms brown.
  4. Sprinkle flour over vegetables and stir constantly for 1 minute.
  5. Slowly pour in chicken broth and Worcestershire sauce, scraping up browned bits from pan bottom. Simmer for 2-3 minutes until slightly thickened. Stir in dried thyme.
  6. Pour gravy mixture over chicken in slow cooker. Tuck bay leaves into liquid.
  7. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until chicken is fall-off-the-bone tender.
  8. Remove chicken to a plate. Shred meat, discarding bones, skin, and bay leaves.
  9. For a smoother gravy, puree mushrooms and onions in the slow cooker with an immersion blender, or leave as is. Stir in optional heavy cream. Adjust seasoning with salt and pepper if needed.
  10. Return shredded chicken to gravy and stir to combine. Garnish with fresh parsley before serving.

Notes

For gluten-free, use cornstarch or GF flour. Boneless, skinless thighs work well. Searing is optional but highly recommended for deeper flavor. Leftovers store well for up to 4 days.

Nutrition

Find it online: https://www.homestyletable.com/slow-cooker-chicken-gravy/