Crockpot Chicken Gravy Recipes

So, you just finished slow-cooking a whole chicken to tender, fall-off-the-bone perfection in your trusty crockpot. You’re feeling like a culinary genius, and rightly so! But then you peek into the pot, and there it is: a beautiful, savory pool of chicken drippings. Now, a lesser chef (or, let’s be real, a lazier version of you on a Tuesday) might just toss it. But not us, my friend. Not today! Because those drippings? They’re liquid gold, begging to be transformed into the silkiest, most soul-hugging chicken gravy you’ve ever spooned over… well, anything! Let’s turn those humble drippings into a gravy legend, with minimal fuss and maximum flavor, all thanks to your slow cooker doing most of the heavy lifting.

Why This Recipe is Awesome

This isn’t just a recipe; it’s a life hack disguised as a culinary masterpiece. Why is it awesome, you ask? Let me count the ways:

• Effortless Elegance: You’ve already done the hard part (which was, let’s face it, mostly just pressing “on” and walking away). Now, you’re just elevating the game.
• Flavor Bomb Dot Com: All those glorious, slow-cooked chicken flavors are concentrated in those drippings. We’re just giving them a little hug and a glow-up.
• Minimal Cleanup: We’re talking one pot, baby! Mostly. If you’re really lucky, you might even get away with just whisking right in the crockpot liner. Your dishwasher (or your hands, *gasp*) will thank you.
• Idiot-Proof: Seriously. If you can whisk, you can make this gravy. Even if you’ve been known to burn water, you’ve got this. It’s practically foolproof!
• Warm & Fuzzy Feelings: Is there anything more comforting than homemade gravy? I think not.

Ingredients You’ll Need

Don’t blink, you might already have these hiding in your pantry!

• Chicken Drippings: Roughly 2-3 cups from your slow-cooked chicken. This is the star of the show, the Beyoncé of the gravy world.
• Unsalted Butter: 2-3 tablespoons. Because everything is better with butter, and unsalted lets us control the seasoning.
• All-Purpose Flour or Cornstarch: 2-3 tablespoons. Your thickening agent. Flour gives it a classic roux-y flavor, cornstarch is gluten-free and makes a glossier gravy. Pick your fighter!
• Chicken Broth (or more drippings!): About 1/2 cup, just in case your drippings aren’t quite enough or you want to thin it out a bit.
• Salt and Freshly Ground Black Pepper: To taste. Don’t be shy, but also don’t overdo it. Balance is key, my friends.
• Optional (but highly recommended) additions: A pinch of dried thyme or sage, a dash of onion powder, or a splash of white wine for extra oomph.

Step-by-Step Instructions

Let’s get this gravy party started!

1. Extract the Gold: Carefully remove your cooked chicken from the crockpot. Pour those precious drippings into a fat separator if you have one, or just spoon off as much fat as you can from the top. We want the good stuff, not an oily mess. Aim for about 2-3 cups of defatted drippings.
2. Crockpot Clean-ish Up: Give your crockpot liner a quick wipe if there are any chunky bits stuck to the bottom. We want smooth gravy, not “surprise” bits.
3. The Roux (or Slurry) Action:
   • For Flour: In a small bowl, melt your butter. Whisk in the flour until it forms a paste (a roux). This is where the magic starts.
   • For Cornstarch: In a small bowl, whisk your cornstarch with a few tablespoons of cold chicken broth or water until it forms a smooth slurry. No lumps allowed!
4. Heat Things Up: Pour your defatted chicken drippings back into the crockpot. Turn your slow cooker to HIGH. Let it get nice and hot, like simmering-hot.
5. Thicken it Up, Buttercup!:
   • With Flour Roux: Gradually whisk the butter-flour mixture into the hot drippings in the crockpot. Whisk continuously for a few minutes until it thickens to your desired consistency.
   • With Cornstarch Slurry: Give your slurry another quick whisk, then slowly pour it into the hot drippings while whisking constantly. Keep whisking for 2-3 minutes until the gravy thickens. Remember, cornstarch gravy will thicken more as it cools.
6. Season and Taste: Now for the fun part! Add salt and pepper to taste. This is YOUR gravy, so make it sing! Add any optional herbs or spices you like.
7. Serve It Up!: Ladle that glorious gravy over your chicken, mashed potatoes, biscuits, or just straight onto a spoon (no judgment here!).

Common Mistakes to Avoid

Even the pros make mistakes. Learn from mine (so you don’t have to!).

• Forgetting to Defat: Skipping this step will leave you with a greasy gravy. Nobody wants that. Unless you’re into that. I’m not.
• Lumpy Gravy Syndrome: This usually happens from not whisking enough, or adding your thickener too fast. Go slow, whisk well, and consider using a fine-mesh sieve at the end if you’re really worried (but you won’t need to if you whisk right!).
• Under-Seasoning: Gravy needs salt! Don’t be shy to taste and adjust. bland gravy is a sad gravy.
• Too Much Thickener Too Soon: It’s easier to add more thickener than to thin it out. Start with the suggested amount and add more if needed. Patience, young grasshopper!
• Walking Away: Especially when using the flour roux, give it some attention and whisking time. The crockpot is convenient, but not entirely hands-off during the thickening stage.

Alternatives & Substitutions

Feeling adventurous? Or just out of an ingredient? I got you.

• Gluten-Free Gravy: Use cornstarch as your thickener! Or, for a slightly less traditional route, you can try arrowroot powder. It works similarly to cornstarch.
• Dairy-Free: Skip the butter (gasp!) and use a neutral oil like olive oil for your flour roux. It won’t have the same creamy richness, but it’ll still thicken up wonderfully.
• Flavor Boosters: A tiny splash of soy sauce (for umami!), a dash of Worcestershire sauce, or even a teaspoon of Dijon mustard can add incredible depth. Don’t be afraid to experiment!
• Herb It Up: Rosemary, sage, or a “poultry blend” spice mix can really elevate the flavor profile. Add these at the seasoning stage.
• Thickener Type: While flour gives a classic opaque gravy, cornstarch tends to be glossier and slightly clearer. Pick your preference!

FAQ (Frequently Asked Questions)

• Can I use raw chicken to make gravy in the crockpot? Not really, no. This recipe is all about leveraging the delicious drippings *after* you’ve cooked chicken in the slow cooker. Starting with raw chicken just for gravy would be… a waste of a good bird and a lot of effort for little reward.
• My gravy is too thin! What do I do? No worries! If using flour, make a tiny bit more roux (butter + flour paste) and whisk it in. If using cornstarch, mix a teaspoon of cornstarch with a tablespoon of cold water, then slowly whisk it into your hot gravy until it thickens.
• My gravy is too thick! Help! Easy fix! Whisk in a tablespoon or two of warm chicken broth (or even water) until it reaches your desired consistency.
• Can I freeze this gravy? Absolutely! Let it cool completely, then pour it into freezer-safe containers or bags. It’ll keep for up to 3-4 months. When reheating, thaw in the fridge, then gently warm on the stovetop or in the microwave, whisking well to smooth it out.
• How long will this gravy last in the fridge? Properly stored in an airtight container, it’s good for 3-4 days. Perfect for leftovers!
• Can I add cream to this? Oh, you fancy! Yes, you totally can. A splash of heavy cream or half-and-half stirred in at the end adds a luxurious richness.

Final Thoughts

And there you have it! You’ve officially conquered the art of crockpot chicken gravy. No more sad, store-bought, anemic-looking gravy for you, my friend. You’re now armed with the knowledge to turn humble drippings into a savory masterpiece. Now go forth and impress someone—or, more importantly, yourself—with your new culinary wizardry. You’ve earned it! Seriously, go make some gravy and then drown something delicious in it. You deserve it.