Chicken and gravy is a classic American comfort dish that traces its roots to Southern home cooking, where simple pan drippings were thickened with flour to create a rich sauce for poultry. Over time it became a staple at family gatherings, potlucks, and everyday meals, embodying home‑cooked warmth and nostalgia.

In the South, the gravy often includes sausage or bacon drippings and a dash of hot sauce. In the Midwest, it may be thickened with cream for a richer texture. Some New England versions add herbs like sage or thyme, while Cajun styles incorporate spices such as cayenne and paprika.

Traditionally, the shredded chicken and gravy are ladled over fluffy white rice, mashed potatoes, or buttered biscuits. It’s common to accompany the dish with collard greens or cornbread to complete the meal.

Chicken and gravy is popular for family dinners, Sunday lunches, holiday gatherings like Thanksgiving leftovers, and casual potlucks because it can be made ahead and kept warm in a slow cooker for hours.

The recipe builds a smooth, stovetop roux before transferring to the slow cooker, ensuring a velvety texture without lumps. The long, low‑heat cooking makes the chicken ultra‑tender and allows the flavors of the spice blend to fully infuse the gravy.

Traditional ingredients include chicken broth, butter, all‑purpose flour, salt, pepper, and basic herbs like thyme or parsley. Substitutes can be olive oil for butter, cornstarch or gluten‑free flour for thickening, and low‑sodium broth or bouillon cubes for flavor.

Serve it with buttery mashed potatoes, steamed rice, creamy polenta, or warm biscuits. A simple green vegetable like sautéed green beans or a crisp coleslaw adds contrast and balance to the meal.

Avoid over‑cooking the chicken on high heat, which can make it dry; don’t skip whisking the flour into the butter to prevent lumps; and be careful not to lift the slow‑cooker lid too often, as it adds extra cooking time.

Creating a roux on the stovetop ensures the flour is fully cooked and eliminates raw flour taste, while also giving you control over the gravy’s thickness before it’s combined with the chicken in the slow cooker.

Yes, you can prepare the gravy and season the chicken a day ahead; store each separately in airtight containers in the refrigerator. When ready, combine them in the slow cooker and finish the cooking cycle as directed.

The gravy should be glossy, coat the back of a spoon, and have a thick but pourable consistency—similar to a creamy sauce. It should not be watery nor overly stiff; if it’s too thick, thin with a splash of broth.

The YouTube channel All Wings Everything focuses on easy, home‑cooked comfort food recipes, especially chicken‑centric dishes, using straightforward techniques and often featuring slow‑cooker or one‑pot methods for busy cooks.

All Wings Everything emphasizes minimal ingredient lists, practical kitchen hacks, and a relaxed, conversational style, whereas many other channels may focus on gourmet plating or complex techniques. The channel aims to make classic comfort meals accessible to everyday home cooks.