About This Recipe
This recipe is for a simple preparation of chicken and gravy made entirely in a slow cooker. It involves cooking chicken with gravy mixes and broth to create tender, shredded chicken enveloped in a rich, savory gravy. The method requires minimal preparation and uses the slow, moist heat of the crockpot to develop flavor and texture over several hours.
Why You’ll Love This Recipe
This recipe requires very little active cooking time or technical skill. The slow cooker does the majority of the work, making it a convenient option for busy days. The result is a versatile, comforting protein that can be served over mashed potatoes, rice, noodles, or biscuits.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (0.87 oz) packet brown gravy mix
- 1 (0.87 oz) packet chicken gravy mix
- 1 (0.87 oz) packet au jus gravy mix
- 2 cups chicken broth, low sodium
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Step by Step Instructions
- Place the boneless, skinless chicken breasts or thighs in the insert of a 6-quart or larger slow cooker.
- In a medium bowl, whisk together the brown gravy mix, chicken gravy mix, au jus gravy mix, chicken broth, garlic powder, onion powder, and black pepper until the dry mixes are fully dissolved.
- Pour the gravy mixture over the chicken in the slow cooker, ensuring the chicken is mostly submerged.
- Cover the slow cooker with its lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it is tender and reaches an internal temperature of 165°F (74°C).
- Once the chicken is cooked, carefully remove the pieces from the slow cooker and place them on a cutting board. Shred the chicken using two forks.
- In a small bowl, make a slurry by whisking together the cornstarch and cold water until smooth.
- Slowly whisk the cornstarch slurry into the hot liquid remaining in the slow cooker.
- Return the shredded chicken to the slow cooker and stir to combine it with the thickened gravy.
- Cover and cook on HIGH for an additional 20-30 minutes, or until the gravy has thickened to the desired consistency.
- Serve the chicken and gravy hot.
FAQ
Can I use chicken with bones and skin?
Yes, but the cooking time may need to be increased to ensure the chicken becomes tender enough to shred. The bones and skin will add more flavor to the gravy, but the skin should be removed and discarded after cooking and before shredding the meat.
What can I use if I don’t have all three gravy packets?
You can use two packets of one type, such as two brown gravy mixes, though the flavor profile will be slightly different. The recipe is flexible with the combination of dry gravy mixes.
Can I make this without any packaged mixes?
Yes, though the method and result will differ. To make a from-scratch version, you would need to create a roux and make a gravy using flour, butter, and seasonings like onion powder, garlic powder, and a splash of soy sauce or Worcestershire sauce for color and depth, which would then be combined with broth and poured over the chicken.
You Must Know
It is important to allow the chicken to cook for the full, recommended time to become tender enough to shred easily. Lifting the lid during the cooking process releases heat and steam, which can significantly increase the total cooking time required. The cornstarch slurry is necessary to thicken the cooking liquids into a proper gravy consistency after the chicken is shredded.
Storage Tips
Store completely cooled chicken and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan on the stovetop over medium-low heat or in a microwave, stirring occasionally. This dish can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. The gravy may separate slightly upon thawing but can be reincorporated with thorough stirring during reheating.