Slow Cooker Chicken and Gravy with Mashed Potatoes
Tender chicken breasts slow-cooked with onion, thyme, and chicken broth, then topped with rich gravy made from the cooking juices and served over creamy mashed potatoes.
Prep: 15 min · Cook: 240 min · Yield: 4 · Method: Slow Cooker
Ingredients
- 1.5 lb (680 g) chicken breasts, boneless, skinless
- 1 medium yellow onion
- 1.5 cups (360 ml) low-sodium chicken broth
- 1 teaspoon (1 g) dried thyme
- 1 teaspoon (5 g) kosher salt
- 0.5 teaspoon (1 g) black pepper
- 3 tablespoons (24 g) cornstarch
- 3 tablespoons (45 ml) cold water
- 4 cups (960 g) prepared mashed potatoes
Cooking instructions
- Place the sliced onion in the slow cooker. Pat the thawed chicken breasts dry and place them on top. Sprinkle with thyme, salt, and pepper, then pour in the chicken broth. (about 5 min)
- Cover and cook on LOW for 4 to 5 hours, or until the thickest part of each chicken breast reaches 165°F (74°C) on an instant-read thermometer. Do not use frozen chicken in the slow cooker. (about 300 min) — LOW
- Transfer the cooked chicken to a plate and loosely cover with foil. Pour the cooking liquid and onions into a saucepan, or carefully use the slow cooker insert if it is stovetop-safe. (about 5 min)
- In a small bowl, whisk the cornstarch and cold water until smooth. Bring the cooking liquid to a gentle simmer over medium heat, whisk in the slurry, and cook for 2 to 3 minutes, stirring, until the gravy thickens. Taste and adjust seasoning if needed. (about 3 min) — Medium
- Slice or shred the chicken. Spoon mashed potatoes onto four plates, top with chicken and gravy, and serve hot. (about 5 min)