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Crockpot Chicken and Gravy: A Comforting Classic with a Nostalgic Twist Recipe

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★★★★★

4.5 from 53 reviews

This Crockpot Chicken and Gravy recipe brings the timeless comfort of slow-cooked chicken with rich and savory gravy, evoking nostalgic memories of rustic wood fire cooking with less fuss. Tender chicken breasts or thighs are seared for a savory crust, then slow-cooked in a flavorful broth infused with garlic, onion, and herbs until meltingly tender. The thick, luscious gravy clings perfectly to homemade dumplings or biscuits, creating a warm and hearty dish that embodies simple, soulful home cooking.

Ingredients

Scale

Chicken and Gravy

  • 4 boneless skinless chicken breasts or thighs
  • 2 cups chicken stock or broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or oregano
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon liquid smoke (optional)

Dumplings or Mini Biscuits

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup cold water or cold milk
  • Additional flour for dusting

For Gravy Thickening (Optional)

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)

Garnish (Optional)

  • Fresh parsley or chives, chopped

Instructions

  1. Prepare the Dough: In a mixing bowl, whisk together 1 cup flour, salt, and baking powder. Pour in cold water or milk and stir with a wooden spoon until just combined. Turn the shaggy dough onto a floured surface, gently knead with your palms, folding and turning it a quarter each time until it becomes soft and tender. Flatten into a rough square and cut into rounds or squares depending on your preference.
  2. Sear the Chicken: Heat a dry skillet over medium-high heat until hot. Place chicken breasts or thighs in the skillet, leaving them undisturbed until a golden crust forms and they lift easily from the pan (about 3-4 minutes). Flip and cook the other side until it develops a slight char (another 3-4 minutes). This step locks in juices and adds depth to the gravy.
  3. Load the Crockpot: Place seared chicken pieces into the slow cooker. Pour in chicken stock or broth. Sprinkle garlic powder, onion powder, dried thyme or oregano, salt, black pepper, and smoked paprika or liquid smoke if using. Sprinkle the 2 tablespoons of flour evenly over the top to aid in gravy thickening during cooking.
  4. Cook Low and Slow: Cover and cook in the crockpot on low heat for 6 to 8 hours until chicken is tender and juices run clear. The slow gentle heat will break down the proteins and release natural gelatin for a rich gravy.
  5. Add Dumplings or Biscuits: About 30 minutes before serving, gently place the dough pieces on top of the chicken and gravy in the crockpot. Cover and allow them to steam and rise, absorbing the flavorful gravy.
  6. Thicken the Gravy if Needed: If gravy is too thin, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook on high for another 15-20 minutes until sauce coats the back of a spoon.
  7. Serve and Garnish: Transfer the chicken, dumplings, and gravy to a large shallow dish or cast iron pan. Garnish with fresh parsley or chives for a pop of color and herbaceous aroma. Serve warm with crusty bread to soak up every bit of the rich gravy.
  8. Store Leftovers: Cool leftover chicken and gravy, then store tightly covered in the refrigerator for up to 4 days. Reheat gently on the stovetop, in the crockpot on low, or baked covered in the oven at 350°F until warmed through, adding a splash of stock if needed to loosen.

Notes

  • Always thaw frozen chicken before slow cooking for even cooking and tenderness.
  • Chicken thighs can be used instead of breasts for juicier, darker meat and richer gravy.
  • Adjust gravy thickness with flour or cornstarch slurry to get the perfect pourable but coating sauce consistency.
  • Add a small amount of liquid smoke or smoked paprika for a subtle smoky flavor reminiscent of wood fire cooking.
  • Dough for dumplings or biscuits should be handled gently; do not overwork to keep it tender and soft.
  • Seasonal variations: add pumpkin puree and cinnamon with roasted squash in fall; diced carrots, celery, and bay leaf in winter; peas or asparagus tips in spring; fresh tomatoes or basil in summer.
  • Reheat leftovers slowly without microwaving for best texture and flavor results.

Keywords: crockpot chicken, slow cooker chicken gravy, comfort food, homemade dumplings, slow cooked chicken, easy chicken recipe, savory chicken dinner

Find it online: https://topreci.com/crockpot-chicken-and-gravy-a-comforting-classic-with-a-nostalgic-twist-recipe/