Crockpot Chicken and Gravy is an easy and delicious gluten free recipe for tender chicken smothered in homestyle gravy. Serve with mashed potatoes, rice or gluten free pasta.
No Gravy Mix
I know you’ve seen a lot of recipes for Chicken and Gravy. I have too. The recipes I found all included packets of gravy mix and canned soup. I wanted to make this recipe with no canned soup and no gravy mix. I think it’s safe to say that “mom wouldn’t let me!” ha! But, really, it’s true. She says that I can’t learn to cook if I take a bunch of shortcuts.
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When I finished developing this recipe, mom said it tasted like Thanksgiving! That’s got to be high praise, right?
I was surprised at how few ingredients I needed to make this wonderful comfort food recipe for Crockpot Chicken and Gravy.
Here is the list of ingredients:
- Chicken Breasts
- Chicken Stock
- Gluten Free Flour
- Braggs Sprinkle Seasoning
See that? Chicken, stock, flour and spices. Throw it all in a Crock Pot and you’re set for a delicious home-cooked meal in just a few hours. Add to it that it’s a gluten free recipe and you’ve got a win-win.
Have you tried Braggs Sprinkle Seasoning? I’m pretty sure that it’s the ingredient giving this meal the taste of a home cooked Thanksgiving dinner that we’re loving so much. It’s got a variety of wonderful and tasty herbs. I use it quite frequently in my cooking because it gives that little something extra that you can’t get from salt and pepper.
About Your Crockpot
Your cooking time can vary fairly widely. Crockpots tend to be different with their heating elements. I guess it could also have something to do with your electric outlet. It’s hard to say.
No matter the reason, be sure to start checking your chicken at about 3 hours. It needs to be tender enough to shred with a couple of forks.
You’ll want to stir it every once in awhile because, in the beginning of the cooking cycle, your flour may want to cook in only one spot. Stir it around to incorporate it.
Your gravy will thicken more as it cools. In fact, if you refrigerate leftovers, you may need to add more liquid to it when you reheat. It will only keep in the refrigerator for 2 or 3 days so be sure to eat it all right away.
More Gluten Free Recipes
Have a look at more of my Gluten Free Recipes as well:
Crockpot Chicken and Gravy Gluten Free
- 4-Quart Crock Pot
- 2.5 cups Chicken Stock
- 4 tablespoons Gluten Free Flour
- 1 teaspoon Chicken Bouillon
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 1 teaspoon Garlic
- 1 teaspoon Braggs Sprinkle Seasoning
- ½ teaspoon Paprika
- 3 large Boneless Chicken Breasts, about 1.25 to 1.5 pounds
- Add all ingredients except chicken to Crock Pot. Whisk together until flour is dissolved.
- Add chicken breasts and spoon the liquid over the top.
- Set Crock Pot on high setting and, stirring occasionally, cook for 3-4 hours. Crock Pots will vary. Your chicken needs to be tender and easy to shred with a fork.
- With tongs, remove chicken to cutting board and shred with two forks. Return to Crock Pot and continue heating for about 30 minutes or an hour more.
- Gravy will thicken more as it cools. Makes 4-5 servings.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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