The Mountain Church

Crockpot Chicken and Gravy




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1 Tbsp olive oil

3 medium chicken breasts

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp pepper


3 Tbsp butter

1/4 cup all purpose flour

1 1/2 Tbsp cornstarch

3 cups chicken broth, divided

1 1/2 tsp chicken bouillon

3/4 tsp garlic powder

3/4 tsp onion powder

3/4 tsp dried parsley

1/4 tsp paprika

1/4 tsp oregano

1/4 tsp thyme

Salt to taste


•In a small bowl, combine salt, garlic powder, paprika and pepper. Mix to combine. Place chicken breasts in a lightly greased 6qt slow cooker, drizzle with olive oil, and then sprinkle the seasoning onto each breast, both sides.

•In a medium saucepan, melt butter over medium heat. Whisk the flour into the butter and cook for 2 minutes. Reduce heat to low and slowly whisk in 2 cups chicken broth. Whisk cornstarch with remaining 1 cup chicken broth then whisk into the saucepan, along with the chicken bouillon and all the seasonings. Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of gravy.

•Pour gravy over chicken in the slow cooker.

•Cook on low for 4-5 hours, until chicken is tender enough to shred. Shred chicken and cook on low for an additional 20 minutes. Season with additional salt and pepper to taste.

•Serve with rice or mashed potatoes (instant work great) and veggies.


all measurements of seasoning work to hearts desire. Feel free to experiment or add more or less of any.

Recipe from Caroline?




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