Crockpot Chicken and Gravy
Tender chicken thighs simmer low and slow in a rich, homemade butter and flour gravy, then get shredded and served over creamy mashed potatoes with buttered green beans and peas for a cozy, hands off dinner.
Equipment
- Slow cooker/crockpot
- Saucepan
- whisk
- Large pot (for potatoes)
- Skillet (for vegetables)
- Potato masher
- Two forks (for shredding)
Ingredients
- 2.5 lbs boneless skinless chicken thighs
- 2 cups chicken broth
- 3 tbsp butter
- ¼ cup all purpose flour
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 tsp onion powder
- 1 tsp poultry seasoning
- 1 sprig fresh thyme
- 1 bay leaf
- ¾ tsp salt
- ½ tsp black pepper
- ¼ cup heavy cream
- 2 lbs russet potatoes peeled and cubed
- 4 tbsp butter for the potatoes
- ½ cup milk
- 2 cups fresh green beans trimmed
- 1 cup frozen peas
- 1 tbsp butter for the vegetables
- Fresh parsley chopped, for garnish
Instructions
- Season the Chicken, Build the Roux, and Start the CrockpotSeason the chicken thighs with salt and pepper, then arrange them in an even layer in the crockpot.In a saucepan over medium heat, melt the butter and whisk in the flour, stirring constantly until it forms a smooth, pale roux. Slowly whisk in the chicken broth until fully combined and slightly thickened.Pour the gravy base over the chicken, then add the diced onion, minced garlic, onion powder, poultry seasoning, fresh thyme, and bay leaf. Cover and cook on low for about six hours, until the chicken is fully tender.
- Prepare the Mashed Potatoes and VegetablesWhile the chicken finishes cooking, boil the cubed potatoes in salted water until fork tender, then drain and mash them with butter and milk until smooth, seasoning with salt and pepper to taste.In a separate skillet, sauté the green beans and peas together in butter for six to eight minutes, until tender and glossy, seasoning lightly with salt and pepper.
- Shred the Chicken and Finish the GravyOnce the chicken is fully cooked and tender, use two forks to shred it directly in the crockpot, mixing it back into the gravy.Stir in the heavy cream and let everything warm through for a few minutes until glossy and well combined. Spoon the chicken and gravy over the mashed potatoes, and serve alongside the green beans and peas, garnished with fresh parsley.
Notes
- Whisk the roux constantly while it cooks to avoid lumps before adding it to the crockpot.
- Season the chicken well before it goes into the pot, since the flavor builds throughout the long cook time.
- Add the heavy cream at the very end so the gravy stays smooth and glossy rather than curdling.
- Taste the gravy before serving, then add a little more salt or pepper if needed.
- For a deeper flavor, sear the chicken thighs briefly in a skillet before adding them to the crockpot, though this step is entirely optional.