Of course. “Slow Cooked Chicken Gravy” is less of a single recipe and more of a delicious method where the chicken and its gravy are cooked together low and slow, resulting in incredibly tender meat and a deeply flavorful, homestyle gravy.
Here are two fantastic approaches: one starting with raw chicken and one using a whole rotisserie chicken for an ultra-fast version.
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Method 1: The Classic (From Raw Chicken)
This method creates fall-apart tender chicken and a rich gravy from the cooking juices. It’s perfect for spooning over mashed potatoes, biscuits, or rice.
Ingredients:
· Chicken: 2 lbs bone-in, skin-on chicken thighs (highly recommended for flavor) or a mix of thighs and drumsticks.
· Aromatics: 1 medium onion, finely chopped; 2-3 cloves garlic, minced.
· Fat: 2 tablespoons butter or olive oil.
· Thickener: ¼ cup all-purpose flour.
· Liquid: 3 cups low-sodium chicken broth (divided use).
· Seasoning: 1 teaspoon poultry seasoning, ½ teaspoon dried thyme, 1 teaspoon onion powder, salt, and black pepper to taste.
· Creaminess (Optional): ½ cup heavy cream or whole milk, added at the end.
· Finishing (Optional): 2 tablespoons fresh parsley, chopped.
Instructions:
1. Brown the Chicken (Highly Recommended): Pat the chicken dry with paper towels and season generously with salt and pepper. Heat the butter or oil in a large skillet over medium-high heat. Place the chicken in the skillet skin-side down and sear for 4-5 minutes until golden brown. Flip and sear for another 2-3 minutes. Remove and place in the slow cooker. This step is optional but adds immense flavor.
2. Sauté Aromatics: In the same skillet, add the chopped onion. Cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
3. Make the Roux: Sprinkle the flour over the onions. Cook, stirring constantly, for about 1-2 minutes until the flour is absorbed and looks golden. This cooks out the raw flour taste.
4. Deglaze: Slowly pour in 1 cup of the chicken broth, whisking constantly to scrape up all the browned bits from the bottom of the pan. Keep whisking until the mixture is smooth and begins to thicken.
5. Combine in Slow Cooker: Pour this thickened mixture into the slow cooker. Add the remaining 2 cups of chicken broth, poultry seasoning, thyme, and onion powder. Stir to combine.
6. Cook: Place the seared chicken on top. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
7. Thicken (if needed) and Finish: Once cooked, remove the chicken from the slow cooker. If the gravy seems too thin, you can do one of two things:
· Slurry: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Whisk this into the gravy in the slow cooker. Cover and cook on HIGH for 15-20 minutes until thickened.
· Reduce: Pour the gravy into a saucepan and simmer on the stovetop until reduced to your desired consistency. Stir in the heavy cream or milk (if using) and taste for seasoning, adding more salt or pepper as needed.
8. Serve: You can shred the chicken and return it to the gravy or serve the pieces whole. Garnish with fresh parsley.
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Method 2: The Quick Hack (Using Rotisserie Chicken)
This is for when you need incredible gravy in under 30 minutes.
Ingredients:
· 1 store-bought rotisserie chicken, meat shredded (discard skin and bones)
· 4 tablespoons butter
· ¼ cup all-purpose flour
· 3 cups good-quality chicken broth
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon dried thyme or sage
· Salt and black pepper to taste
· ½ cup half-and-half or whole milk
Instructions:
1. Make the Roux: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until it forms a smooth paste (a “blond roux”).
2. Whisk in Broth: Very gradually, pour in the chicken broth, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth.
3. Season: Add the garlic powder, onion powder, thyme, and a good amount of black pepper. Bring to a simmer.
4. Simmer: Reduce heat to low and let it simmer for 5-7 minutes, stirring occasionally, until the gravy has thickened enough to coat the back of a spoon.
5. Finish: Stir in the half-and-half or milk and the shredded rotisserie chicken. Heat through until the chicken is warm. Taste and season with salt (be careful, as the rotisserie chicken and broth may already be salty).
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Pro-Tips for the Best Gravy:
· Browning is Key: Don’t skip browning the chicken and making the roux. This builds a deep, foundational flavor that you can’t get otherwise.
· Low and Slow: For the classic method, low heat is best. It renders the fat from the skin and makes the meat incredibly tender.
· Season at the End: Always taste your gravy after it’s finished cooking and just before serving to adjust the salt and pepper. Broths can vary greatly in saltiness.
· Customize It: Add sautéed mushrooms, a splash of white wine when deglazing, or a dash of soy sauce for extra umami.