Slow Cooker Chicken and Gravy
Tender chicken breasts slow cook in a savory homemade gravy with onion, garlic, Dijon mustard, and Worcestershire sauce. Sour cream gives the gravy a creamy finish, and there’s plenty of extra gravy for serving over mashed potatoes.
Servings: 6
Calories: 293kcal
Equipment
- Small Bowl
- Whisk
Ingredients
- 2½ pounds Chicken Breasts boneless, skinless
- 1 cup Yellow Onion finely diced
- 1½ cups Chicken Broth
- 6 cloves Garlic minced
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tsp dried thyme
- 1 tsp Smoked Paprika
- 1 tsp Black Pepper or more to taste at the end
- 1 tsp Natural Ancient Sea Salt or more to taste at the end
- 2 tsp Chicken Bouillon I use the concentrated paste
- 1 tbsp cornstarch
- 2 tbsp Water
- ½ cup Sour Cream
- 2 tbsp Fresh parsley chopped
Instructions
- Add the chicken and onion: Place the chicken breasts in a single layer in the bottom of a 6-quart slow cooker. Sprinkle the finely diced onion over the chicken.
- Make the gravy mixture: Stir together the chicken broth, garlic, Worcestershire sauce, Dijon mustard, thyme, paprika, black pepper, salt, and chicken bouillon. Pour the mixture over the chicken.
- Slow cook: Cover and cook on low for 4–5 hours, until the chicken is very tender.
- Shred the chicken: Remove the chicken from the slow cooker and shred it very finely with two forks. Set aside while you finish the gravy.
- Thicken the gravy: Stir together the cornstarch and water to make a slurry. Stir it into the gravy in the slow cooker. Cover and cook on high for 15 minutes.
- Finish the gravy: Turn off the slow cooker. Stir in the sour cream until smooth and combined. Taste and adjust the seasoning as needed.
- Return the chicken: Add the finely shredded chicken back to the slow cooker and stir until well coated. Let it sit for a few minutes so the chicken can absorb some of the gravy.
- Serve: Spoon the chicken and gravy over mashed potatoes and top with chopped parsley.
Notes
- Onion: Dice it finely so it softens well in the slow cooker.
- Chicken: Shred the chicken very finely before stirring it back into the gravy.
- Gravy: It may look a little thin before the chicken goes back in. The finely shredded chicken absorbs some of the gravy as everything comes together.
- Chicken thighs: Boneless, skinless chicken thighs can be substituted for the chicken breasts.
Nutrition
Calories: 293kcal | Carbohydrates: 8g | Protein: 43g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 132mg | Sodium: 885mg | Potassium: 879mg | Fiber: 1g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg
