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Slow Cooker Chicken and Gravy over Mashed Potatoes

Tender, juicy shredded chicken simmered in a rich, savory homemade gravy and served over a bed of creamy mashed potatoes. A simple, comforting weeknight dinner that requires minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/2 tsp coarse black pepper
  • 4 tbsp butter
  • 1 tbsp chicken base (such as Better Than Bouillon)
  • 1/4 cup all-purpose flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 cups chicken stock
  • 1/4 cup heavy cream (optional)
  • 1 batch prepared hot mashed potatoes
  • Sweet dinner rolls (for serving)

Method
 

  1. Season the chicken breasts on both sides with salt and black pepper.
  2. Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 2 to 3 minutes per side until lightly browned. Transfer the chicken into the slow cooker liner.
  3. Turn the skillet heat down to medium-low. Add the butter and chicken base, stirring constantly until the butter is completely melted and combined.
  4. In a small bowl, mix together the flour, onion powder, garlic powder, and a pinch of extra salt and pepper. Sprinkle this mixture into the skillet. Whisk continuously for about 30 seconds to cook out the raw flour taste, letting it bubble gently.
  5. Slowly pour the chicken stock into the skillet a little at a time, whisking vigorously to prevent lumps. Scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer until it starts to thicken into a smooth gravy.
  6. Pour the gravy over the chicken breasts in the slow cooker. Cover and cook on High for 3 to 4 hours (or on Low for 6 to 7 hours) until the chicken is easily shreddable.
  7. Using two forks, shred the chicken directly inside the slow cooker pot. Stir the shredded meat into the gravy to coat it thoroughly. If using heavy cream, stir it in now and let it warm through for 5 minutes.
  8. Spoon hot mashed potatoes onto plates, ladle a generous amount of the shredded chicken and savory gravy over the top, and serve immediately alongside sweet dinner rolls.

Notes

  • No Lumps Allowed: When pouring the chicken stock into your flour mixture, add it slowly while keeping your whisk moving constantly. This guarantees a silky texture without any flour clumps.
  • Adjusting Thickness: If your gravy turns out thicker than you like after hours in the cooker, simply stir in a few tablespoons of warm chicken stock right before serving to loosen it up.
  • Keep it Juicy: Do not leave the chicken on the hot setting for hours after it is done. White meat can dry out if ignored for too long, even when submerged in sauce.