Can I use chicken thighs instead of breasts?

Yes—thighs offer more flavor and stay moist longer. Cook for 5 hours on low for best results.

What if my gravy is too thin?

Whisk in 1–2 tbsp cornstarch or flour slurry and let sit uncovered for 10–15 minutes to thicken.

Yes—sauté onions and garlic, mix your gravy and refrigerate the mixture. Add chicken and cook the following day.

Keep in airtight containers in the fridge up to 4 days. Reheat gently on stovetop or in microwave.

Yes—freeze in portions without gravy, then reheat and stir in fresh gravy or thickener to avoid separation.

Slow-cooked chicken in a homemade creamy gravy made from scratch—no canned soup needed. A hearty, cozy comfort meal perfect for weeknights.

4 boneless, skinless chicken breasts or thighs

2 tbsp unsalted butter or oil

1 onion, finely chopped

2–3 garlic cloves, minced

3 cups low-sodium chicken broth

½ cup milk or heavy cream

3 tbsp all-purpose flour or cornstarch

1 tsp dried thyme or poultry seasoning

Salt & pepper to taste

1. Sauté onion and garlic in butter until softened.

2. Add flour and stir for 1 minute.

3. Whisk in broth, milk, thyme, salt, and pepper until smooth.

4. Place chicken in crockpot and pour sauce over top.

5. Cook on low for 4–5 hours or high for 2–3 hours until chicken is tender.

6. Shred chicken if desired and stir well.

7. Serve with mashed potatoes, noodles, or biscuits.

Add cubed potatoes or carrots for extra heartiness.

For thicker gravy, stir in a cornstarch slurry near the end.

Store leftovers in the fridge up to 4 days or freeze portions.

Keywords: Chicken and Gravy, Crockpot Chicken, Comfort Food