Slow Cooker Chicken and Gravy over Mashed Potatoes
Yield: 4 servings
Total Time: 6h-7h (LOW) | 4h-5h (HIGH)
Recovery food you’ll actually look forward to!
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
Step 1: Prepare the slow cooker with a liner or a light coating of cooking spray.
Step 2: Gather all of the ingredients for the slow cooker and prep.
Step 3: Place the peeled potatoes in the bottom of the slow cooker and scatter the garlic on top.
Step 4: Gather all of the ingredients for the broth mixture.
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.
Step 6: Whisk thoroughly to combine and set aside.
Step 7: Gather all of the ingredients for the chicken.
Step 8: Season the chicken all over with salt and ground black pepper. Set aside.
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.
Step 10: Add the chicken breasts and sear, undisturbed, for 4 mins until golden brown.
Step 11: Flip and sear the opposite side for 3-4 mins more, until browned.
Step 12: Transfer chicken on top of the potatoes and garlic.
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.
Step 14: Bring to a simmer then remove from heat.
Step 15: Pour the skillet contents over everything in the slow cooker.
Step 16: Gently shake to distribute the contents.
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
Step 1: When the slow cooker is done, transfer the cooked chicken to a medium bowl.
Step 2: Shred with two forks, then add ¼ cup of slow cooker liquid to the bowl.
Step 3: Cover with foil and set aside to keep warm.
Step 4: Transfer the cooked potatoes to a large bowl.
Step 5: Mash well.
Step 6: Gather all of the ingredients for the mashed potatoes.
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.
Step 8: Gather all of the ingredients for the roux.
Step 9: Add the butter to a medium saucepan then melt the butter over MEDIUM heat for 4 mins, or until melted and bubbling.
Step 10: Add the flour.
Step 11: Cook, whisking frequently, for 2-3 mins, until lightly golden and no raw flour remains.
Step 12: Pour the contents of the slow cooker into the saucepan, solids and all.
Step 13: Whisk thoroughly until uniform.
Step 14: Bring to a simmer.
Step 15: Cook, stirring occasionally, until thickened and glossy, about 5-6 mins.
Step 16: Remove from the heat and grab the gravy ingredients.
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.
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.