Slow Cooker Chicken and Gravy

Ingredients

• 2 lb boneless, skinless chicken breasts (Seasoned before browning; approximately 3–4 breasts)
• salt (To taste, for seasoning the chicken and gravy)
• black pepper (To taste, for seasoning the chicken and gravy)
• 1 tbsp oil (For browning the chicken)
• 2 tbsp butter (For sautéing the vegetables)
• 1 medium yellow onion (Diced)
• 2 stalks celery (Diced)
• 3 cloves garlic (Minced)
• 2 tsp chicken bouillon (Combined with the flour before adding to the vegetables)
• 0.25 cup all-purpose flour (Mixed with the chicken bouillon)
• 3 cup chicken stock (Add after cooking the flour mixture)
• 1.5 cup white rice (Uncooked; prepared separately for serving)

Steps

1. 1

   Season the chicken breasts on all sides with salt and black pepper. Prepare the onion, celery, and garlic so they are ready before cooking.

2. 2

   Set the slow cooker to its sauté function and add the oil. Once the oil is hot, place the chicken breasts in the cooker without overcrowding them.

3. 3

   Brown the chicken on both sides until it develops a golden color; it does not need to be cooked through at this stage. Transfer the browned chicken to a plate and set it aside.

4. 4

   Leave the slow cooker on the sauté function and add the butter. When the butter melts, add the diced onion and celery.

5. 5

   Sauté the onion and celery, stirring occasionally, until they become translucent and softened, about 4–6 minutes.

6. 6

   Add the minced garlic and sauté for about 30–60 seconds, just until fragrant. Do not let the garlic brown.

7. 7

   In a small bowl, combine the chicken bouillon and flour. Sprinkle this mixture evenly over the sautéed vegetables and stir until the vegetables are coated. Cook for about 1 minute to remove the raw flour taste.

8. 8

   Pour in the chicken stock gradually while stirring and scraping the bottom of the cooker. Continue stirring until the flour is incorporated and the liquid forms a smooth, lightly thickened gravy.

9. 9

   Return the browned chicken breasts to the cooker, nestling them into the gravy so they are mostly covered by the liquid.

10. 10

    Cover and slow-cook until the chicken is very tender and easily breaks apart with a fork, about 4–6 hours on LOW. Cooking time varies with the size of the breasts; the chicken should reach at least 165°F (74°C) internally.

11. 11

    Prepare the rice separately according to its package directions while the chicken cooks.

12. 12

    Transfer the cooked chicken to a plate or bowl and shred or break it into large pieces with two forks. Return it to the gravy if desired.

13. 13

    If the gravy is thinner than desired, leave the slow cooker uncovered on the sauté function for several minutes, stirring occasionally, until it thickens slightly. Taste and adjust the seasoning.

14. 14

    Spoon the chicken and gravy over the cooked rice and serve hot.

Notes

The transcript does not provide exact ingredient quantities or a precise slow-cooking time, so the measurements are practical estimates. Use low-sodium stock or bouillon if preferred, and adjust salt carefully because bouillon can be salty. Refrigerate leftovers in a covered container for up to 3–4 days; reheat gently with a splash of stock or water.

Nutrition per serving

• main
• slow-cooker
• comfort-food
• chicken
• gravy
• one-pot
• family-friendly