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Easy Crockpot Chicken and Gravy Over Mashed Potatoes

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Tender, fall-apart chicken in a rich, velvety gravy served over creamy mashed potatoes. This set-it-and-forget-it slow cooker meal is perfect for busy weeknights and tastes like you fussed all day.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (about 6–8 thighs)
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 2 packets (0.87 oz each) brown gravy mix
  • 1 cup low-sodium chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 3 lbs Russet potatoes, peeled and quartered
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup whole milk or heavy cream, warmed
  • ¼ cup sour cream
  • 1 teaspoon salt (for potatoes, plus more to taste)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and dried thyme.
  2. In a medium bowl, whisk together the cream of mushroom soup, both packets of brown gravy mix, and the chicken broth until smooth. Pour into the bottom of a 6-quart or larger slow cooker.
  3. Nestle the seasoned chicken thighs into the gravy mixture in a single layer if possible. Spoon a little gravy over the tops.
  4. Cover and cook on low for 5-6 hours or on high for 2.5-3 hours, until the chicken is fork-tender and shreds easily. About 30 minutes before serving, shred the chicken with two forks right in the slow cooker and stir into the gravy.
  5. About 45 minutes before serving, place the peeled and quartered Russet potatoes in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water.
  6. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, 15-20 minutes. Drain in a colander and return to the hot pot off the heat. Let sit for a minute to steam off excess moisture.
  7. Mash the potatoes with a ricer or masher until smooth. Add the room-temperature butter and let it melt. Pour in the warmed milk or cream and the sour cream. Stir gently until just combined. Season with salt and pepper to taste.
  8. If the gravy is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Whisk into the hot gravy and cook on high, uncovered, for 10-15 minutes until thickened.
  9. Serve: Spoon mashed potatoes onto plates, top with shredded chicken, and ladle gravy over the top. Garnish with fresh parsley or cracked black pepper if desired.

Notes

For extra flavor, brown the chicken thighs in a hot skillet for 2-3 minutes per side before adding to the slow cooker. If the gravy tastes flat, add a splash of Worcestershire sauce or a pinch of MSG. Store chicken and gravy separately from mashed potatoes in the refrigerator for up to 4 days. The chicken and gravy freeze well for up to 3 months; mashed potatoes are best made fresh.

Nutrition

Keywords: crockpot chicken, chicken and gravy, mashed potatoes, slow cooker, easy dinner, comfort food, weeknight meal

Find it online: https://freshforkful.com/easy-crockpot-chicken-and-gravy-over-mashed-potatoes/