Welcome to the ultimate guide to making the most delicious, hands-off Crockpot Chicken Gravy! If you’ve ever wished for rich, flavorful gravy without the constant whisking and pan-watching, then this slow cooker sauce recipe is about to become your new best friend. This isn’t just a recipe; it’s a revelation, promising to elevate your meals with minimal effort. Imagine a velvety, deeply savory chicken gravy, perfectly thickened and ready whenever you need it – that’s exactly what we’re creating today. This recipe is designed to be straightforward, delivering maximum flavor with the magic of your slow cooker.
Key Ingredients for Crockpot Chicken Gravy
To create this incredible Crockpot Chicken Gravy, you’ll need the following simple yet powerful ingredients. Each one plays a crucial role in building the depth and richness we’re aiming for.
- 2 pounds bone-in, skin-on chicken pieces: (e.g., thighs, drumsticks, or a mix) – These are essential for deep chicken flavor and richness that renders into the gravy.
- 1 large yellow onion, roughly chopped: Adds a sweet, savory base note to the gravy.
- 2 carrots, roughly chopped: Contributes sweetness and vegetable depth.
- 2 celery stalks, roughly chopped: Provides aromatic complexity and freshness.
- 4 cups chicken broth (low sodium preferred): The primary liquid base for our gravy. Low sodium allows for better seasoning control.
- 1 bay leaf: Aromatic herb for subtle depth.
- 1 teaspoon dried thyme: Earthy, aromatic herb that complements chicken beautifully.
- 1/2 teaspoon black pepper: For a touch of warmth and spice.
- 1/4 cup all-purpose flour: Used for thickening the gravy.
- 1/2 cup cold water: To create a slurry with the flour, preventing lumps.
- 2 tablespoons unsalted butter: For richness and a silky finish.
- Salt to taste: Essential for seasoning and bringing out flavors. Freshly ground black pepper for garnish, optional.
How to Make Crockpot Chicken Gravy
This slow cooker chicken gravy is incredibly easy to prepare, yielding a rich, savory, and remarkably satisfying sauce that will impress even the most discerning palates. Its simplicity lies in letting your crockpot do most of the work, allowing the flavors to meld and deepen over several hours. The result is a creamily textured, deeply flavorful gravy, perfect for any meal, with a hands-on prep time of just 15 minutes, and a total cook time of 4-6 hours.
● Step-by-Step Instructions:
- Prepare the Chicken and Vegetables: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Place the chopped onion, carrots, and celery in the bottom of your slow cooker. Arrange the chicken pieces on top of the vegetables.
- Add Liquids and Seasonings: Pour the chicken broth over the chicken and vegetables. Add the bay leaf and dried thyme. Cover the slow cooker.
- Slow Cook: Cook on low for 4-6 hours, or until the chicken is very tender and easily falls off the bone. The cooking time may vary slightly depending on your slow cooker model.
- Remove Solids and Skim Fat: Carefully remove the chicken pieces, vegetables, and bay leaf from the slow cooker. Discard the bay leaf. Allow the chicken to cool slightly.
- Tip: For a richer gravy, you can pull the chicken meat from the bones to use in other dishes, or simply discard the bones if you’re only focused on the gravy.
- Fat Skimming: Skim off as much fat as possible from the surface of the cooking liquid using a ladle or a fat separator. For best results, you can chill the liquid for an hour or so, and the fat will solidify on top, making it easier to remove.
- Strain the Liquid: Pour the remaining liquid through a fine-mesh sieve into a clean saucepan or a bowl. Press the solids with the back of a spoon to extract all the flavorful juices. Discard the strained solids. You should have a flavorful chicken stock.
- Make the Slurry: In a small bowl, whisk together the all-purpose flour and cold water until a smooth, lump-free slurry forms.
- Thicken the Gravy: Place the saucepan with the strained liquid over medium heat. Bring to a gentle simmer. Gradually whisk in the flour slurry, a little at a time, until the gravy reaches your desired thickness. Continue to whisk gently for 2-3 minutes to cook out the raw flour taste.
- Add Butter and Season: Remove the gravy from the heat. Stir in the unsalted butter until it’s completely melted and incorporated, giving the gravy a luxurious sheen and flavor. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Your Crockpot Chicken Gravy is now ready to serve!
Why You’ll Love This Crockpot Chicken Gravy
You’re going to absolutely adore this Crockpot Chicken Gravy for so many reasons! The main highlight is its incredibly rich, deep, and concentrated chicken flavor that develops beautifully over hours in the slow cooker, something you just can’t rush with a stovetop gravy. Plus, making it at home is a significant cost-saver compared to store-bought options or even the premium gravies you’d find at specialty stores. You control the quality of ingredients, ensuring a wholesome and delicious result without any hidden additives.
The luscious, velvety texture, combined with the savory notes from the slow-cooked chicken and earthy thyme, makes this gravy truly special. It’s perfect over mashed potatoes, roasted turkey, or even biscuits. If you loved our recipe for homemade turkey gravy, you’ll find this chicken gravy equally, if not more, irresistible due to its set-it-and-forget-it nature. Don’t wait—embrace the simplicity and rich flavor this crockpot marvel offers. Give it a try, and let your slow cooker do all the heavy lifting for your next meal!
What to Serve Crockpot Chicken Gravy With
This versatile Crockpot Chicken Gravy is a fantastic accompaniment to a wide range of dishes. Here are some pairing suggestions to help you create a truly spectacular meal:
- Classic Comforts: Ladle it generously over creamy mashed potatoes, roasted or baked chicken, turkey, or even meatloaf for a quintessential comfort food experience.
- Breakfast/Brunch: Elevate your breakfast with a drizzle over fluffy biscuits and eggs.
- Weeknight Dinners: It pairs wonderfully with pan-seared pork chops, roasted vegetables (like Brussels sprouts or green beans), or even as a base for a chicken pot pie.
- Holiday Feasts: A must-have for Thanksgiving and Christmas dinners, complementing turkey, stuffing, and all the festive trimmings.
- Unique Twists: Use it as a rich sauce for poutine, or pour over crispy fried chicken.
Top Tips for Perfecting Crockpot Chicken Gravy
Achieving the perfect Crockpot Chicken Gravy is easier than you think, especially with these insider tips!
- Chicken Choice Matters: For the best flavor, use bone-in, skin-on chicken pieces. The bones and skin render fat and collagen, enriching the broth significantly. Thighs and drumsticks are excellent choices.
- Don’t Rush Skimming: Skimming the fat is crucial for a smooth, non-greasy gravy. If time allows, chill the strained broth in the refrigerator. The fat will solidify on top, making it effortless to remove. This step dramatically improves the final texture and mouthfeel.
- Slurry Savvy: Always mix your flour (or cornstarch) with cold water to create a slurry before adding it to hot liquid. This prevents lumps. Whisk it in gradually while the gravy simmers, and keep whisking for a few minutes to ensure the flour is fully cooked.
- Seasoning in Layers: Season the chicken at the beginning, but hold off on adding too much salt to the broth until after it has simmered and been reduced slightly. The flavors concentrate, and you can always add more salt, but you can’t take it away.
- Umami Boost: For an extra layer of savory depth, consider adding a parmesan rind to the slow cooker with the chicken and vegetables, removing it before straining. A dash of Worcestershire sauce or soy sauce at the end can also provide a wonderful umami kick.
- Alternative Thickeners: If you prefer a gluten-free option, use cornstarch or arrowroot powder instead of flour for the slurry. Use about half the amount of cornstarch/arrowroot for the amount of flour specified, as they have stronger thickening power.
- Slow Cooker Variations: Cooking times can vary between slow cooker models. Always ensure the chicken is fall-off-the-bone tender. If your gravy doesn’t seem thick enough after adding the slurry, you can bring it back to a gentle simmer and whisk in a little more slurry, ensuring to cook it out each time.
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your delicious Crockpot Chicken Gravy long after it’s made.
- Refrigeration: Once completely cooled, transfer the gravy to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days. This allows you to have homemade gravy on hand for multiple meals throughout the week.
- Freezing: For longer storage, Crockpot Chicken Gravy freezes beautifully. Allow it to cool thoroughly. Pour the gravy into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 3 months. For convenience, you can freeze it in smaller portions (e.g., in ice cube trays) and then transfer the frozen gravy cubes to a larger freezer bag.
- Reheating:
- From Refrigerator: Gently reheat the gravy in a saucepan over medium-low heat, stirring occasionally, until it’s hot and simmering. If it seems too thick, you can thin it out with a splash of chicken broth or water.
- From Freezer: Thaw frozen gravy overnight in the refrigerator, then reheat as described for refrigerated gravy. Alternatively, you can reheat directly from frozen in a saucepan over low heat, stirring frequently until melted and hot. You may need to add a little liquid to achieve the desired consistency.
- Texture Adjustment: Sometimes, gravy can separate slightly or become very thick after cooling or freezing. Don’t worry! Simply whisk it vigorously during reheating. If needed, add a small knob of butter or a splash of broth to restore its silky-smooth consistency.
Final Thoughts
Creating homemade Crockpot Chicken Gravy is one of those culinary triumphs that feels incredibly rewarding and surprisingly simple. There’s an unparalleled depth of flavor that comes from slowly cooking chicken and vegetables, allowing all those savory notes to meld into a rich, golden liquid.
This recipe proves that you don’t need to stand over a hot stove, whisking furiously, to achieve a restaurant-quality gravy. Your slow cooker does all the hard work, leaving you free to focus on other aspects of your meal, or simply enjoy the comforting aromas filling your home. So next time you’re planning a roast chicken, mashed potato side, or just craving a little extra richness, remember this crockpot gem. It truly is a game-changer for effortless, delicious gravy every single time.
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Crockpot Chicken Gravy FAQs
Q1: Can I use boneless, skinless chicken for this gravy?
A1: While bone-in, skin-on chicken yields the richest flavor due to the collagen and fat, you can use boneless, skinless chicken if that’s what you have. However, the gravy may be less robust, and you might want to add a bit of chicken fat or extra butter at the end to compensate for the richness.
Q2: My gravy is too thin, how can I thicken it more?
A2: If your gravy is too thin after adding the initial slurry, you can create a second slurry. Mix 1 tablespoon of flour (or 1/2 tablespoon of cornstarch) with 2 tablespoons of cold water. Bring the gravy to a gentle simmer and gradually whisk in the new slurry until it reaches your desired thickness. Make sure to cook for 2-3 minutes after adding to eliminate any raw flour taste.
Q3: My gravy is too thick, how can I thin it out?
A3: Easily! Simply whisk in a small amount of warm chicken broth or water, one tablespoon at a time, until the gravy reaches your preferred consistency.
Q4: Can I make this gravy vegetarian?
A4: To make a vegetarian version, you would omit the chicken and use vegetable broth. You could add extra aromatic vegetables like mushrooms, parsnips, or leeks to boost the savory depth. While it won’t be “chicken” gravy, it can still be a delicious vegetable gravy.
Q5: How can I make my gravy extra smooth?
A5: Ensure you strain the liquid through a fine-mesh sieve to remove all solids. When making the slurry, whisk it thoroughly to ensure no lumps. If, after thickening, you still have small lumps, you can quickly immerse an immersion blender into the gravy and blend until perfectly smooth, or pass it through the fine-mesh sieve one more time.
Q6: Can I freeze the chicken left over from making the gravy?
A6: Yes, absolutely! Once cooled, you can shred the cooked chicken and use it for sandwiches, tacos, casseroles, or freeze it in an airtight container for up to 3 months. It’s a great way to get a bonus meal out of your gravy-making efforts!