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large cooked chicken shreds in smooth light brown gravy spooned over a mound of creamy mashed potatoes on an ordinary plate, with no biscuit, noodles or garnish
Andre Lewis

Crockpot Chicken and Gravy

This is the chicken-and-gravy plate I'd put over mashed potatoes, with a browned flour gravy made from defatted cooking juices instead of a packet stirred into canned soup. Let the breasts cook gently until done and pull them into large pieces while the potatoes finish, then use the measured broth to build a sauce thick enough to sit on the mash without turning into paste; the chicken only needs a short return to that hot gravy before serving.
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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 the chicken cooking juices into a heatproof jug and skim off fat. Measure exactly 2 cups, adding only as much of the additional 1/2 cup broth as needed to reach that amount; reserve any excess cooking 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.