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Healthy Crockpot Chicken and Gravy

A nutritious and effortlessly easy comforting slow cooker meal featuring tender shredded chicken in a savory, velvety gravy, perfect for serving over potatoes or rice.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Comfort Meal, Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1.5 lbs Yukon Gold potatoes peeled and quartered
Gravy Components
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 3 tbsp cornstarch
  • 3 tbsp cold water
Seasonings & Garnish
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh chives finely chopped, for garnish

Equipment

  • Crockpot/Slow Cooker
  • Mixing bowls
  • Hand mixer or stand mixer
  • Cutting board

Method
 

  1. Place quartered potatoes in the bottom of the slow cooker. Top with chicken.
  2. In a small bowl, combine seasonings: garlic powder, onion powder, thyme, parsley, salt, and pepper. Sprinkle over the chicken and potatoes.
  3. Pour chicken broth around the sides of the chicken.
  4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender.
  5. Remove chicken to a board and shred with two forks. Keep potatoes and broth in the pot.
  6. In a small bowl, whisk cornstarch and cold water until smooth. Turn crockpot to HIGH.
  7. Stir milk or cream into the crockpot broth. Then pour in the cornstarch slurry while whisking constantly. Simmer for 5-10 minutes until thickened.
  8. Return shredded chicken to the crockpot and stir to combine. Garnish with fresh chives and serve immediately over mashed potatoes.

Notes

Always shred chicken while warm. Do not reuse a blender for shredding as it will make it mush. For a dairy-free version, use unsweetened oat or coconut milk.