Comfort Food, Rewired

Familiar comfort food, made with extra time, care, and layers of flavor. A photo for every step!

Erin, creator of The Flavored Mind

Hi, I’m Erin!

I’m a developer by profession and a home cook by passion. I create bold comfort food with layered flavors, detailed instructions, and a photo for every step.

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Slow Cooker Chicken and Gravy

Yield: 4 servings

Total Time: 6h-7h (LOW) | 4h-5h (HIGH)

Recovery food you’ll actually look forward to!

Shredded chicken smothered in gravy served over mashed potatoes on a red plate with a fork beside it.

Ingredients

For the slow cooker

  • 2.5 lbs. russet potatoes, peeled
  • 4 cloves of garlic, finely chopped

For the broth mixture

  • 3 cups chicken bone broth
  • 1 tbsp worcestershire sauce
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder 
  • 1 tsp ground black pepper
  • ½ tsp dried thyme
  • ½ tsp smoked paprika
  • ½ tsp MSG (monosodium glutamate), optional for savory depth

For the chicken

  • 1.5 lb. boneless, skinless chicken breasts
  • 1 tbsp canola oil
  • 1 tsp salt
  • ½ tsp ground black pepper

For the mashed potatoes

  • ⅔ cup whole milk
  • 3 tbsp unsalted butter, melted
  • 1 tsp salt
  • ½ tsp ground black pepper

For the roux*

  • 3 tbsp unsalted butter 
  • 3 tbsp all-purpose flour

For the gravy

  • 1 tbsp unsalted butter, cold, diced
  • 1 tbsp rice vinegar
  • 1 tbsp dijon mustard

*ROUX NOTE: A roux is a cooked mix of fat and flour used to thicken sauces, soups, and gravies; the longer it cooks, the darker it gets and the more flavor it develops.

Instructions

Empty black slow cooker on a floral countertop, surrounded by kitchen utensils.

Step 1: Prepare the slow cooker with a liner or a light coating of cooking spray.

Three potatoes and several garlic cloves are arranged on a black stovetop surface.

Step 2: Gather all of the ingredients for the slow cooker and prep.

Three peeled potatoes with minced garlic are placed inside a slow cooker.

Step 3: Place the peeled potatoes in the bottom of the slow cooker and scatter the garlic on top.

Chicken bone broth, soy sauce, Worcestershire sauce, and various spices arranged on a black stove top.

Step 4: Gather all of the ingredients for the broth mixture.

A silver bowl contains a mixture of broth, herbs, and spices on a stovetop.

Step 5: Add the bone broth, worcestershire sauce, soy sauce, garlic powder, onion powder, ground black pepper, thyme, smoked paprika, and MSG (optional) to a large bowl.

Bowl filled with brown gravy mixed with herbs on a stovetop, with a whisk resting in the liquid.

Step 6: Whisk thoroughly to combine and set aside.

Raw chicken breasts on a red plate next to a bottle of canola oil, iodized salt, and black pepper on an electric stovetop.

Step 7: Gather all of the ingredients for the chicken.

Raw chicken breasts seasoned with black pepper on a red plate, with a bottle of cooking oil in the background.

Step 8: Season the chicken all over with salt and ground black pepper. Set aside.

Black skillet with a glossy layer of oil, placed on a stovetop with a red plate in the background.

Step 9: Heat the oil in a large skillet over MEDIUM-HIGH heat for 4 mins, or until shimmering.*

*NOTE: Shimmering oil means the oil is hot and ready for cooking. It will look glossy and fluid with slight ripples across the surface, and light will reflect in soft, wavy patterns. It should not be smoking.

Two seasoned chicken breasts are cooking in a black skillet on a stovetop.

Step 10: Add the chicken breasts and sear, undisturbed, for 4 mins until golden brown.

Two seasoned chicken breasts are browning in a non-stick skillet on the stovetop.

Step 11: Flip and sear the opposite side for 3-4 mins more, until browned.

Two browned chicken breasts and sliced potatoes are cooking in a slow cooker on a countertop.

Step 12: Transfer chicken on top of the potatoes and garlic.

Steaming gravy is being poured from a metal bowl into a pot on a black stovetop.

Step 13: Pour the broth mixture into the skillet to deglaze, scraping the bottom to release the fond.* 


*TIP: Fond is the browned bits left on the bottom of a pan or pot after searing meat or vegetables.

Steamy pot of gravy simmering on a stovetop with a rich brown color and bubbles forming on the surface.

Step 14: Bring to a simmer then remove from heat.

Gravy pours into a slow cooker filled with seasoned chicken breasts and potatoes, creating a steamy dish.

Step 15: Pour the skillet contents over everything in the slow cooker.

Two browned chicken breasts and sliced potatoes simmering in gravy inside a slow cooker, surrounded by steam.

Step 16: Gently shake to distribute the contents.

Black Crock-Pot on a countertop with steam rising from the lid, surrounded by kitchen utensils and decor.

Step 17: Cover and cook on LOW for 5-6 hrs or on HIGH for 3-4 hrs until potatoes are tender and chicken is cooked through.

Prepare the chicken, mash & gravy

Two browned chicken breasts placed in a stainless steel slow cooker pot on a stovetop.

Step 1: When the slow cooker is done, transfer the cooked chicken to a medium bowl.

Shredded chicken seasoned and cooked, displayed in a stainless steel bowl on a stovetop.

Step 2: Shred with two forks, then add ¼ cup of slow cooker liquid to the bowl.

Aluminum-covered dish on a black stovetop with a colorful towel hanging nearby.

Step 3: Cover with foil and set aside to keep warm.

Three cooked chicken breasts with herbs inside a stainless steel bowl.

Step 4: Transfer the cooked potatoes to a large bowl.

Creamy mashed potatoes in a metal bowl with a potato masher resting inside, set on a stovetop.

Step 5: Mash well.

Butter, iodized salt, and black pepper on a stovetop next to a container of milk and a bowl lined with aluminum foil.

Step 6: Gather all of the ingredients for the mashed potatoes.

 

Thick, beige dough sits in a stainless steel mixing bowl with a red spatula, on a stovetop.

Step 7: Add the melted butter, salt, and ground black pepper then mash thoroughly until combined.

Gradually add ⅔ cup whole milk while mashing until the potatoes are smooth and reach your desired consistency; you might not need to use it all.

Cover with foil to keep warm and set aside.*

*TIP: Place the shredded chicken and mashed potatoes in separate oven-safe dishes, cover with foil, and keep warm in a 200°F/95°C oven while you prepare the gravy.

Butter stick and a measuring spoon filled with flour on a black stovetop surface.

Step 8: Gather all of the ingredients for the roux.

A stick of butter is placed in the bottom of a black slow cooker pot.

Step 9: Add the butter to a medium saucepan then melt the butter over MEDIUM heat for 4 mins, or until melted and bubbling.

Melted butter and flour mix in a pot with bubbles, creating a base for sauce preparation on a stovetop.

Step 10: Add the flour.

A mixing whisk is immersed in bubbling gravy inside a black saucepan on a stovetop.

Step 11: Cook, whisking frequently, for 2-3 mins, until lightly golden and no raw flour remains.

Whisk in a saucepan with gravy in a slow cooker, showing simmering liquid and kitchen appliance elements.

Step 12: Pour the contents of the slow cooker into the saucepan, solids and all.

A pot of steaming chicken gravy with a whisk submerged, on a stove with a textured countertop in the background.

Step 13: Whisk thoroughly until uniform.

Steaming chicken gravy simmers in a black pot on a stovetop, showcasing a golden-brown hue and bubbles.

Step 14: Bring to a simmer.

Thick, bubbling brown gravy steams in a pot on a stovetop.

Step 15: Cook, stirring occasionally, until thickened and glossy, about 5-6 mins. 

A small plate with cubed ingredients sits beside a pot of steaming brown gravy, Dijon mustard, and oil on a stovetop.

Step 16: Remove from the heat and grab the gravy ingredients.

Thick brown gravy with chicken pieces and white chunks, simmering in a black slow cooker pot.

Step 17: Add the vinegar, dijon mustard, and cold diced butter.*

*TIP: Adding cold diced butter (monter au beurre) off the heat gives the gravy a glossy, richer finish.

Thick brown gravy with a hand blender in a black saucepan on a stovetop.

Step 18: Whisk until uniform.

Let the gravy thicken slightly, uncovered, for 10 mins. Taste and adjust salt if needed. Spoon mashed potatoes onto plates, top with warm gravy, then add shredded chicken. Finish with freshly cracked black pepper.

Bon Appétit!

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