Slow Cooker Chicken & Gravy | The Grounded Kitchen

Some of the best dinners aren’t complicated. Chicken, onions, herbs and a good gravy are enough to make a meal feel like Sunday dinner, even when it’s a Tuesday.This slow cooker version uses boneless chicken thighs because they stay tender during the long, gentle cooking process. The gravy starts with browned onions, garlic and herbs rather than canned soup, giving it a deeper flavour while keeping the ingredient list familiar.Serve it over mashed potatoes, rice or buttered egg noodles, with something green on the side.Recipe Details Prep time: 20 minutes Cook time: 5–6 hours on Low Gravy and finishing: About 15 minutes after slow cooking Servings: 6 Difficulty: Easy IngredientsFor the Chicken 2½–3 lb (1.1–1.4 kg) boneless, skinless chicken thighs 1½ tsp kosher salt ½ tsp freshly ground black pepper 1 tbsp (15 mL) olive oil 1 large yellow onion, thinly sliced 3 cloves garlic, minced 1 tsp dried thyme ½ tsp dried sage ½ tsp paprika 1 cup (250 mL) low-sodium chicken broth, plus extra if needed for the gravy 1 tbsp (15 mL) Worcestershire sauce 1 tsp (5 mL) Dijon mustard 2 bay leaves For the Gravy 3 tbsp (45 g) butter 3 tbsp all-purpose flour 1½ cups (375 mL) strained cooking liquid, topped up with chicken broth if needed ½ cup (125 mL) heavy cream or whole milk, optional Salt and freshly ground black pepper, to taste Instructions1. Season and Brown the ChickenPat the chicken thighs dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken in batches for about 2–3 minutes per side. You aren’t trying to cook the chicken through, just develop some colour. Transfer the chicken to the slow cooker.2. Build the Flavour BaseReduce the skillet heat to medium. Add the sliced onion and cook for 4–5 minutes, stirring occasionally, until it begins to soften and pick up some of the browned bits from the pan.Add the garlic, thyme, sage and paprika. Cook for another 30 seconds. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Stir in the Worcestershire sauce and Dijon mustard. Pour the mixture over the chicken in the slow cooker and add the bay leaves.3. Slow CookCover and cook on Low for 5–6 hours, or until the chicken is tender and reaches at least 165°F (74°C) internally. Begin checking at 5 hours, as slow cookers and thigh sizes vary.Avoid cooking the chicken much longer than necessary. Unlike pork shoulder, chicken doesn’t improve indefinitely with extra cooking and can eventually become dry or stringy.Transfer the cooked chicken to a plate and loosely cover it with foil. Remove and discard the bay leaves.4. Make the GravyStrain the cooking liquid into a measuring jug, reserving the softened onions if you would like to serve them with the chicken. Measure 1½ cups (375 mL) of liquid. If you have less, top it up with low-sodium chicken broth; if you have more, reserve the extra for adjusting the gravy.Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until smooth and lightly golden. Gradually whisk in the measured cooking liquid.Bring the gravy to a gentle simmer and cook for 3–5 minutes, whisking frequently, until thickened. For a richer gravy, stir in the cream or whole milk and heat gently. If the gravy is too thick, whisk in a little reserved cooking liquid or broth. Taste and adjust the seasoning with salt and pepper.5. Finish the ChickenLeave smaller thighs whole, or slice or gently pull larger thighs into generous pieces. Add the chicken and any reserved onions to the saucepan if there is enough room, or arrange them in a serving dish and spoon the hot gravy over the top.Let the chicken sit in the sauce for 5 minutes before serving.Grounded Kitchen SecretDon’t skip the browning step. The slow cooker is excellent at making meat tender, but it doesn’t create the deep roasted flavours that come from browning. Taking a few minutes to brown the chicken and soften the onions gives the finished gravy considerably more character.When you deglaze the skillet with the chicken broth, scrape up all those browned bits. That’s concentrated flavour going straight into your gravy.Variations & SubstitutionsMushroom Chicken & Gravy: Sauté 8 oz (225 g) sliced mushrooms along with the onions, allowing a few extra minutes for their moisture to cook off before adding the garlic and herbs. The mushrooms bring an earthy flavour that works particularly well with the thyme and sage. Reserve them when straining the liquid and add them back with the chicken.Without cream: Leave out the optional cream or milk for a classic broth-based gravy. The butter-and-flour base still gives it body and richness.Adjust the consistency: For a looser gravy, add reserved cooking liquid or broth a splash at a time. For a thicker gravy, simmer a little longer before adding the chicken.Serving IdeasThis chicken is particularly good over creamy mashed potatoes, where the gravy has somewhere to go. Rice or buttered egg noodles make equally comforting alternatives.For something lighter, serve it with roasted carrots, green beans and a simple grain such as barley or brown rice. For a more rustic meal, add crusty bread for mopping up the gravy.Make-Ahead & StorageDivide the chicken and gravy into shallow containers and refrigerate promptly, within 2 hours of cooking. Store in airtight containers in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until the chicken and gravy reach 165°F (74°C) throughout. Add a splash of chicken broth if the gravy has thickened too much.Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Cream-enriched gravy may separate slightly after thawing; stir gently as it warms to bring it back together.

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