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Crockpot Chicken and Gravy over Mashed Potatoes

Tender, fall-apart chicken in a silky, rich gravy that coats every bite. Dump everything in the slow cooker in the morning, and come home to a comforting, one-pot dinner that tastes like you spent hours in the kitchen.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless skinless chicken breasts, cut into 2-inch chunks
  • 2.5 cups chicken broth
  • 4 tablespoons butter
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 0.5 cup heavy cream

Method
 

  1. Cut each chicken breast into 2-inch chunks, dice the onion, and mince the garlic. Measure broth and seasonings.
  2. Place chicken chunks in the crockpot. Scatter onion and garlic on top. Pour broth over everything, then sprinkle with salt, pepper, and thyme.
  3. Cook on low for 8 hours. At 7 hours, check that chicken is submerged and broth is gently simmering.
  4. In a small bowl, whisk cornstarch with cold water until smooth.
  5. Pour cornstarch slurry into the crockpot and stir well. Add butter (cut into small pieces) and heavy cream; stir until smooth and glossy.
  6. Cook on low for another 30 minutes until gravy thickens. Taste and adjust salt/pepper. Serve over mashed potatoes.

Notes

  • For lighter gravy, swap heavy cream with whole milk.
  • Add 1 pound sliced cremini mushrooms with the onion for earthy depth.
  • Use chicken thighs for more forgiving, juicier dark meat.
  • Store leftovers in airtight container up to 4 days; gravy thickens as it cools.