Crockpot Chicken and Gravy

Crockpot Chicken and Gravy is so easy to make and it is delicious. It is an easy meal to start in the morning and be ready for lunch or dinner. So it only takes about 20 minutes to prep and you can go on with your day. This recipe is savory and comforting. It is also great to make as an alternative to chicken soup for people with a cold or flu. Also, this is great for left overs to carry for lunch the next day.

So if you are looking for a great classic chicken recipe, that everyone will enjoy, give this crockpot chicken and gravy a try.

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Ingredients

Yield: 8-10 servings

Chicken Seasoning

4 large skinless, boneless chicken breasts (you could also use skinless, boneless chicken thighs)
1/2 – 1 tablespoon olive oil (enough to lightly drizzle over chicken breasts)
1/2 teaspoon Adobo seasoning
1 teaspoon of granulated garlic or garlic powder
1/2 teaspoon Spanish-style paprika
1/2 teaspoon coarse black pepper

Gravy

1 stick of salted butter
1/2 cup all-purpose flour
2 tablespoons cornstarch
32 ounces of chicken broth, plus 1 can 14.6 ounce of chicken broth, divided
2 teaspoons chicken bouillon
1 teaspoon of granulated garlic or garlic powder
1/2 teaspoon of onion salt
1/2 teaspoon of Adobo
1 Tablespoon dried parsley
1/2 teaspoon Spanish-style paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons of coarse black pepper

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Directions For Crockpot Chicken Gravy

Start by rinsing off the chicken breasts and place in the 6-8 quart crockpot. Then drizzle with olive oil.

Next, sprinkle on the chicken breasts, the Adobo, granulated garlic or garlic powder, paprika and pepper. Flip them over to combine and get seasoning on both sides.

In a medium saucepan, melt butter over medium heat. Whisk the flour into the butter and cook for about 2 minutes or until it thickens up.

Then reduce heat to low, and slowly whisk in 1 carton or 32 ounces of chicken broth. Add in the cornstarch with remaining can chicken broth then whisk into the saucepan, along with the chicken bouillon and all the seasonings.

Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of gravy. Pour over chicken in the slow cooker.

Cook on high for 4-5 hours, until chicken is tender enough to shred. Shred chicken with two forks and cook on low for an additional 20 minutes. Season with additional salt and pepper to taste.