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Crockpot Chicken and Gravy on a plate
Andre Lewis

Crockpot Chicken and Gravy

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Prep Time 25 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 1 medium yellow onion sliced
  • 1 celery rib thinly sliced
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup additional low-sodium chicken broth used only if needed for gravy
  • 1 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/2 tsp dried sage
  • 2 tbsp unsalted butter for gravy
  • 2 tbsp all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 2 lb Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 6 cups water for potatoes
  • 2 tbsp unsalted butter for potatoes
  • 1/2 cup whole milk

Method
 

  1. Place onion, celery, broth, 1/2 teaspoon salt, pepper and sage in a 5-quart slow cooker. Add chicken, cover and cook on low for 3 to 4 hours, checking from 3 hours and removing chicken as it reaches 165°F.
  2. During the final half hour, cover potatoes with the measured water in a saucepan. Bring to a boil and simmer for 15 to 20 minutes until tender, then drain thoroughly.
  3. Mash potatoes with the potato butter, milk and remaining salt. Cover to keep hot while finishing the gravy.
  4. Strain cooking juices into a heatproof jug and skim fat. Measure exactly 2 cups, adding from the additional 1/2 cup broth only as needed. Reserve excess liquid for another use.
  5. Melt gravy butter in a saucepan and whisk in flour. Cook over medium heat for 3 to 4 minutes until light brown, then gradually whisk in the measured cooking liquid and Worcestershire. Simmer for 4 to 5 minutes until smooth and thickened.
  6. Pull chicken into large pieces and heat in the gravy for 2 to 3 minutes until it reaches 165°F. Divide potatoes among 6 plates and spoon the chicken and gravy over them.