Crockpot Chicken and Gravy
Tender, juicy slow cooker chicken in a creamy herb gravy — perfect over rice or noodles.
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon Dijon mustard
- to taste salt & pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- Place the chicken breasts in the slow cooker in a single layer.
- In a bowl, whisk together the chicken broth, butter, garlic, thyme, Dijon mustard, salt, and pepper. Pour the mixture evenly over the chicken.
- Cover and cook on low for 2.5–3 hours, just until the chicken is cooked through and tender. Avoid overcooking—lean breast can dry out if left too long.
- Remove the chicken to a plate and shred or cut it into bite-size pieces.
- Whisk the cornstarch and water together into a smooth slurry. Stir the slurry and the heavy cream into the liquid in the slow cooker.
- Return the chicken to the pot, stir to coat, and cook on high for 10–15 minutes until the gravy has thickened. Serve over rice, mashed potatoes, or egg noodles.
Chef’s Note: The secret to this dish is restraint: chicken breast is lean, and the slow cooker can turn it stringy if it’s left to cook all day. Two and a half to three hours on low is the sweet spot—long enough for the meat to absorb the herby broth and turn tender, short enough to keep it juicy. Holding the cream and cornstarch back until the very end is what gives the gravy its silky body without any risk of curdling over prolonged heat.
This is genuine five-minute-prep comfort food, which makes it a weeknight hero. Boneless thighs can be swapped in for an even more forgiving, richer result and will happily take an extra hour. The gravy is endlessly adaptable—a handful of sliced mushrooms sweated in butter, a splash of white wine, or a spoonful of sour cream all work beautifully. Leftovers keep for three days and reheat gently with a splash of broth to loosen the sauce.
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