It doesn't get any better than this crock pot Chicken and Gravy... I PROMISE!

Ingredients

• 3 pieces Boneless Skinless Chicken Breasts (about 1.5‑2 lb total)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Seasoned Salt
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Onion Powder
• ½ teaspoon Dried Oregano
• ½ teaspoon Dried Thyme
• ½ teaspoon Dried Parsley
• 2 tablespoons Unsalted Butter (cut into cubes)
• 4 tablespoons All‑Purpose Flour (divided: 2 Tbsp for roux, 2 Tbsp later if no cornstarch)
• 3 cups Chicken Broth (low‑sodium)
• 1 piece Chicken Bouillon Cube (optional, adds depth)
• 1 tablespoon Cornstarch (optional, for extra thickening)
• to taste Salt
• to taste Black Pepper

Instructions

1. Make the seasoning blend

   In a small bowl combine garlic powder, smoked paprika, seasoned salt, black pepper, onion powder, dried oregano, dried thyme, and dried parsley. Stir until evenly mixed.

   Time: PT5M

2. Season the chicken

   Place the chicken breasts on a plate, drizzle with olive oil, then sprinkle the seasoning blend over all sides. Use your hands or tongs to coat the chicken thoroughly.

   Time: PT5M

3. Prepare the roux

   Heat the skillet over medium heat. Add butter and melt completely, then whisk in 2 Tbsp flour. Cook, whisking constantly, for about 2 minutes until the mixture turns light golden and smells nutty.

   Time: PT3M

   Temperature: Medium heat

4. Build the gravy

   Slowly whisk in 2 cups of chicken broth, adding a little at a time to avoid lumps. Continue whisking for 3‑4 minutes until smooth. If you have cornstarch, whisk in 1 Tbsp now; otherwise add the remaining 2 Tbsp flour and the final 1 cup broth, whisking well. Simmer for another 2‑3 minutes until the gravy thickens.

   Time: PT7M

   Temperature: Medium heat

5. Combine chicken and gravy in slow cooker

   Transfer the seasoned chicken breasts to the slow cooker. Pour the hot gravy over the chicken, ensuring the pieces are fully covered. Give the pot a gentle stir to distribute the sauce.

   Time: PT2M

6. Slow‑cook the chicken

   Cover the slow cooker and set it to LOW. Cook for 4 hours 30 minutes (or 4‑5 hours) until the chicken is fork‑tender and easily shreds.

   Time: PT4H30M

   Temperature: Low

7. Shred the chicken and finish cooking

   After the initial cooking time, use two forks to shred the chicken directly in the slow cooker. Stir the shredded meat into the gravy, cover, and cook an additional 20 minutes on LOW to let flavors meld.

   Time: PT20M

   Temperature: Low

8. Season and serve

   Taste the final dish and add salt and pepper if needed. Serve hot over rice, mashed potatoes, or noodles.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

1 g