Homemade Chicken Gravy
The Non-Toxic Crockpot that I use: Stainless Steel Slow/Pressure Cooker
🍂Cozy up this fall with homemade chicken gravy—rich, comforting, and made from the savory broth left behind in your crockpot. With just a bit of flour and a touch of seasonal spice, this simple recipe transforms humble drippings into a velvety sauce perfect for mashed potatoes, roasted veggies, or your favorite comfort food dishes.
Ingredients
- 2 cups Reserved chicken broth from your crockpot after cooking chicken breasts or store-bought chicken broth
- 2 tablespoons Butter (or skimmed fat from your crockpot)
- 2 tablespoons All-purpose flour
- Optional flavor boosts: 1/4 cup heavy cream, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp thyme, 1/4 tsp sage, a pinch of cayenne, or 1-2 tsp Worcestershire sauce
Directions
- Make the Roux: Melt the butter (or use the skimmed fat) and whisk in the flour until it forms a smooth paste and turns lightly golden.
- Add Broth: Slowly whisk in warmed chicken broth (whether from the crockpot or store-bought) until the mixture is smooth and begins to thicken.
- Season & Finish: Once thickened, season with salt, pepper, and any of the optional flavor add-ins. Heavy cream can be stirred in at the end for extra richness, although I personally prefer it without.
Tip: This gravy is ideal for your mashed potato & chicken bowls (Recipe coming out next week!) just cook the chicken in the crockpot, use the flavorful broth to whip up this gravy, and pour it over creamy mashed potatoes and chicken for a comforting, easy dinner.
Freezer-Friendly Tips for Gravy
- Cool completely before freezing. Let your gravy reach room temperature to reduce ice crystal formation.
- Freeze in small portions. Use shallow, airtight containers, freezer-safe bags, or even ice cube trays to portion — great for future single-use meals.
- Label containers with the date and contents to track storage time.
- Shelf life: Gravy keeps for up to 3–6 months in the freezer, though best quality is maintained in the first three. Flour-thickened gravy performs best.
- Thawing & reheating: Thaw overnight in the fridge or use defrost settings. Reheat gently over low heat, whisking to bring back its smooth texture, and add broth or water if needed.
Shopper Friendly Grocery List
- Chicken broth (crockpot chicken broth or store-bought), or ingredients for homemade broth
- Butter or chicken-fat alternative for roux
- All-purpose flour
- Heavy cream (optional for extra creaminess)
- Seasonings: garlic powder, onion powder, dried herbs (thyme, sage), salt, pepper
- Flavor enhancers (optional): cayenne pepper, Worcestershire sauce
Leave a comment