Crock Pot Chicken with Vegetable Gravy
Indulge in the cozy, home-cooked comfort of Crock Pot Chicken with Vegetable Gravy, a hearty and wholesome one-pot meal perfect for busy weeknights or relaxed family dinners. This slow-cooked recipe combines tender, seasoned chicken breasts with a medley of vibrant carrots, celery, baby potatoes, and aromatic garlic simmered in a flavorful low-sodium chicken broth. The dish is crowned with a creamy, velvety gravy made from the crock pot’s savory drippings, enriched with heavy cream and a touch of butter for an irresistible finish. Infused with earthy spices like thyme, rosemary, and paprika, this meal is bursting with rustic flavors and simple goodness. Easy to prepare with minimal effort yet packed with soul-warming comfort, this Crock Pot Chicken is ideal for meal prepping or serving with crusty bread to soak up every last drop of that luscious gravy. Perfectly serves four and is ready in just six hours with only 20 minutes of prep!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 medium Carrots, peeled and sliced
- 3 stalks Celery, chopped
- 1.5 pounds Baby potatoes, halved
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cups Chicken broth, low-sodium
- 0.5 cups Heavy cream
- 2 tablespoons Butter, unsalted
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Prepare the vegetables by peeling and slicing the carrots, chopping the celery, halving the baby potatoes, and dicing the onion.
In a Crock Pot, layer the carrots, celery, baby potatoes, onion, and minced garlic.
Season the chicken breasts with paprika, salt, and black pepper, then place them on top of the vegetables in the Crock Pot.
Sprinkle dried thyme and rosemary over the chicken and vegetables.
Pour the chicken broth over the contents of the Crock Pot.
Cover and cook on low heat for 5-6 hours or until the chicken is tender and cooked through, and the vegetables are soft.
Once the cooking is done, remove the chicken and vegetables from the Crock Pot and keep them warm.
In a small saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for 1-2 minutes until lightly golden.
Gradually whisk the heavy cream into the roux, then slowly add 1-2 cups of the liquid from the Crock Pot to create a smooth gravy. Stir consistently to prevent lumps.
Cook the gravy for 3-4 minutes over medium heat until it thickens to your desired consistency. Season with additional salt and pepper if needed.
Serve the chicken and vegetables on a plate and drizzle the creamy vegetable gravy over the top.
Garnish with chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.4 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
