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Healthy Crockpot Chicken and Gravy

Tender shredded chicken breasts slow-cooked in a savory, herb-infused homemade gravy served over creamy mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 2 lbs chicken breasts boneless, skinless
  • 2 cups chicken broth low sodium
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 0.5 tsp salt adjust to taste
  • 0.5 tsp black pepper
Gravy Slurry
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 0.5 cup heavy cream optional
Mashed Potatoes
  • 4 large russet potatoes peeled and cubed
  • 0.25 cup butter
  • 0.5 cup milk

Equipment

  • Slow Cooker (6qt or larger)
  • Small mixing bowl
  • Forks for shredding
  • Pot for potatoes

Method
 

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Mix seasonings (garlic powder, onion powder, thyme, sage, salt, pepper) and sprinkle over chicken.
  3. Pour chicken broth around the chicken (do not wash off spices). Cover and cook on LOW for 6-7 hours.
  4. Remove chicken and shred with two forks. Set aside.
  5. Turn slow cooker to HIGH. Whisk cornstarch and water to create a slurry, then stir into the broth in the pot.
  6. Cook for 15 minutes until gravy thickens. Stir in cream if using.
  7. Return shredded chicken to the pot and coat with gravy.
  8. Serve hot over mashed potatoes garnished with parsley.

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.