Crock Pot Chicken and Gravy Recipe

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This is the recipe you turn to when you’ve had a hard day, want some comfort, but don’t feel like looking at the kitchen. Take out just won’t do. You crave “REAL FOOD”! If you can relate to any of that, keep reading.

Trinity IS necessary

A good, full gravy needs the Trinity! The onions, bell peppers, and celery have to be finely chopped and smother in butter. Sauté it low and slow until they almost melt and release a ton a huge! That’s the foundation!

Stir Dat Roux, Sha!

I really need you to get over your fear of making a roux! There’s nothing to it! The gravy packs are cool. But, the flavor from making it homemade is unmatched. Here are some tips:

  • Use a heavy bottomed pan. Cast iron or Magnalite are my favorites
  • Keep the heat at a medium setting. Many will say you need high heat for a roux. Nope. Keep it steady for your nerves. Takes a little longer, but you’ll get there safely.
  • DO NOT LEAVE THE STOVE! Chile, let that phone ring and the baby cry.

Use the chicken of your choice. I had some tenders in the freezer I needed to use. I just chopped them up and threw them in. Boneless, skinless thighs are my favorite. But, I was NOT going back to the store. It worked!

I know this looks weird. It’s nothing, but a can of Cream of Mushroom soup! I love the creaminess and flavor it adds to this gravy. If you’re not a fan of mushrooms, Cream of Chicken will work just fine.

Crock Pot Chicken and Gravy Recipe

Comforting homestyle Chicken and Gravy recipe made easy and fuss free! Dump it in the Crock-Pot and go!
Cook Time 4 hours
Total Time 4 hours
Servings 3 people


  • 1-2 lbs boneless skinless chicken
  • 1 TBS poultry seasoning
  • 1 TBS vegetable oil
  • 1/2 onion diced
  • 1/2 bell pepper diced
  • 1-2 celery stalks finely diced
  • 1/2 stick unsalted butter
  • 1/3 cup all purpose flour
  • 4 cups chicken stock
  • 10.5 oz can cream of mushroom soup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Seasoning salt or salt and pepper to taste


  1. Chop chicken into chunks (optional: you may also leave it whole)
  2. Season the chicken with poultry seasoning
  3. Spray the inside of the slow cooker with nonstick cooking spray
  4. Add the chicken
  5. On the stove, heat the vegetable oil in a pan
  6. Add in the onion, bell pepper, and celery
  7. Sauté for 5 mins; remove and set aside
  8. Add the butter to the same skillet; melt
  9. Whisk in the flour
  10. Continue stirring until the flour is no longer visible and the roux is a light, tan color
  11. Stir in the chicken stock
  12. Bring to a low simmer; remove from heat
  13. Add the sautéed vegetables, cream of mushroom, and roux/chicken stock on top of the chicken in the slow cooker
  14. Cook on LOW for 4 hrs. on HIGH for 2 hours
  15. Taste and adjust seasoning
  16. Serve over warm rice
  17. Enjoy!

Louisiana Boiled Turkey Necks Recipe

Louisiana Boiled Turkey Necks

Spicy, tender, and full of flavorful! Louisianans love a good boil! Try this recipe and you’ll see why!
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 5 people


  • 4-5 lbs turkey necks
  • 2 bell peppers roughly chopped
  • 1 large onion roughly chopped
  • 1 whole celery stalk chopped
  • 2 cloves garlic peeled
  • 1 cup shrimp and crab boil dry seasoning
  • 1/4 cup chicken bouillon powder
  • 1-2 TBS liquid crab boil concentrate omit for milder taste
  • 6 cups water
  • 2 lemons for washing
  • 1-2 tsp accent seasoning yes, it’s MSG, so it’s *OPTIONAL. Don’t start crying to me about it. I don’t have time.
  • **corn and potatoes


  1. Rinse the turkey necks well with water and juice from the lemons
  2. Cut off excess fat and discharge
  3. In a large bowl, mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent* well.


  1. Place turkey necks and all veggies into a 7qt or larger slow cooker.
  2. Pour the water and seasoning mixture on top.
  3. Cover with the lid and cook on HIGH for 4 hours or LOW for 7-8 hours or until meat is tender.


  1. Pour the water and seasoning mixture into a large stockpot.
  2. Add in the veggies and bring to a boil for 10 mins.
  3. Add in the turkey necks.
  4. Reduce heat to a medium heat setting
  5. Cover with a lid, but leave a slight crack.
  6. Cook for 2 hours or until meat is tender.
  7. You may need to add more water throughout the cooking time.
  8. Drain.
  9. Enjoy!

Recipe Notes

**corn and potatoes may be added during the last 2 hours of cooking time in the Crock-Pot. Check the corn every 30 minutes and remove when done to avoid overcooking. For the stovetop method, add the corn and potatoes into the boiling liquid after removing the turkey necks and cook until potatoes are tender.

Crock-Pot Jambalaya Recipe

There are countless slow cooker jambalaya recipes across our wonderful, worldwide web. To my dismay, none of them resembled the Jambalaya I’m used to. You know I had to change that! Growing up in Southern Louisiana, I’ve had my share of bowls of the best Jambalaya! The Jambalaya I’m accustomed to isn’t red. It’s more brown based. Instead of a soup being served over rice like Gumbo, our version is comprised of rice. It’s spicy goodness and I have to show to how it’s done in my neck of the woods!

All in the Seasoning

The heart of this recipe is the spiced broth! I like to start by blooming spices in chicken broth. I pour the broth in the bottom of my Crock-Pot, then pile on the spices! I do this because I do not season the actual chicken pieces. I solely rely on the broth to flavor the chicken. Works like a charm!

Release the Grease

Since we’re using a slow cooker, it’s impossible to achieve those nice crisp edges on our sausage coins. We have to brown them a bit before adding them in. You can do this by sautéing them on the stove. Or, popping them in the oven for a few minutes. I choose the oven. This will also reduce the amount of added grease in our dish from the sausages.

Ditch the Fork

Down here, we shred the chicken after it’s cooked. An easy way to do this is to dump the chicken into a stand mixer and let it rip! 30 seconds of mixing will yield perfectly shredded bird. No more forks!

Parboiled Rice is the Trick

Parboiled rice…I’ll give my beginner cooks a chance to google it. Got it? Cool. This is what I like to call “Jambalaya Rice”. The worst kind of situation is to have gummy rice in this dish. It’s not the business! Parboiled rice is also great to use in any slow cooker recipes containing rice. It’s cooks beautifully in Crock-Pots.

Don’t Forget the Shrimp

I totally did this initially. Prepared the dish and became so excited with the outcome that I forgot to incorporate the shrimp! It’s really perfect without the shrimp for those with allergies. You won’t miss it. But, my seafood lovers should definitely add in the shrimp!
Now, this is good ole Southeast, Louisiana Jambalaya!

Happy Cooking,

B. Coop

5 from 1 vote

Crock-Pot Jambalaya Recipe

The absolute best Cajun style Jambalaya recipe. Patterned after the traditional Jambalaya served in southern Louisiana, the recipe is flavorful and filling. Loads of chicken, sausage, shrimp, and rice. This is a full meal all in one.


  • 6 boneless skinless chicken thighs
  • 1 lb smoked sausage browned*
  • 1 lb large peeled raw shrimp
  • 1 onion finely diced
  • 1 bell pepper finely diced
  • 2 celery stalks finely diced
  • 1 TBS minced garlic
  • 3 cups chicken broth
  • 2-3 TBS Cajun or Creole seasoning
  • 2 TBS paprika
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 1 TBS Italian seasoning
  • 1 TBS tomato paste
  • 2 cups parboiled rice**
  • Fresh parsley to garnish
  • Nonstick cooking spray


  1. Spray the slow cooker with nonstick cooking spray
  2. Pour in the chicken broth
  3. Add in the Cajun seasoning, paprika, onion powder, garlic powder, and Italian seasoning.
  4. Stir in the garlic and tomato paste
  5. Add the chicken thighs
  6. Add in the onion, bell pepper, celery, and smoked sausage
  7. Cover and cook on HIGH for 2 hours or on LOW for 4-5 hours.
  8. Remove the chicken and shred it.
  9. Return the chicken back into the slow cooker
  10. Taste and adjust seasoning as needed.
  11. Stir in the rice
  12. Cover and continue cooking on HIGH for 1 hour or on LOW for 2 hours.
  13. Stir in the shrimp.
  14. Cover and cook for an additional 20 minutes on HIGH or until the shrimp are fully cooked
  15. Stir and fluff.
  16. Garnish with fresh, chopped parsley
  17. Enjoy!

Recipe Notes

*To brown the sausage, place it into a shallow pan and bake on 375°F for 10 minutes.
**Using long grain white rice will alter the timing and texture. Parboiled rice is recommended for this dish.

Crock-Pot Brisket Recipe

Brisket can be a very intimidating meat. I know. Because, I was terrified of the thing for years! When I realized that I could prepare it in a slow cooker, a gain an instant sense of confidence. Do you really mean to tell me that I can cook a dang brisket in a Crock-pot? Hell yes!

My local meat market only had flat cut brisket available. That’s why the mine may look a bit different from the larger chunk you may be used to. No worries, though. This recipe will work for all cuts of brisket.

Don’t Lose the Fat!

The layer of fat on your brisket may be thick or thin depending on the cut you’re using. I prefer to have a 1/4 inch layer of fat on my brisket. I find that it keeps the meat perfectly juicy without an overload of thick fat covering the meat. But, you never want to trim all of the fat off your brisket. The fat has all of the flavor! I don’t add any additional liquid to my slow cooker. By the time the brisket is complete, you’ll find about 1 1/2 cup of liquid surrounding your meat. It’s all from the fat! It keeps the brisket nice and juice. Not to mention tender!


Feel free to use your favorite meat rub to make things easier. I used a delicious Applewood Chipotle rub and added about 1 TBS of salt to it as the rub isn’t salty enough for my taste in brisket. However, I do have an incredibly easy and flavorful homemade rub recipe. Very quick to mix up and it’s comprised of spices you probably already have in your spice rack. I’ll include it in the recipe below.

Even Cooking

When slow cooking any cut of beef, you would benefit from allowing it to come to room temperature before cooking. This will result in even cooking. You never want one or two areas of the meat to cook faster than the rest. After applying the rub, I allow the brisket to rest for about 30 minutes before placing it into the slow cooker.

Speaking of placing the brisket in the cooker, make sure you do it fat side up! This will cause all of those juices fat to seep down into the meat while slow cooking. Cool, right?

When your brisket is done, you can place it onto a baking sheet and broil it on center rack for about 5 minutes. This will char it a bit and give you those wonderful burnt ends we enjoy when brisket is barbecued. Or you can just enjoy this tender and juicy brisket as is! Totally up to you.

Another VERY IMPORTANT step is to rest the brisket before slicing! When you are done cooking, wrap the brisket in foil, and allow it to rest at room temperature for 45 minutes to an hour before slicing. This will allow the juices to settle. I know it’s torture to wait. Especially after smelling the goodness! But, trust me, it’ll be worth it.

Crock-Pot Brisket Recipe

This Brisket recipe is pretty much foolproof! The spice rub adds just the right amount of flavor. The slow cooker does all of the work. Let it cook while you sleep or work and forget about it!
Prep Time 1 hour
Cook Time 12 hours
Resting Time 45 minutes
Total Time 13 hours 45 minutes
Servings 6 people


  • 3-4 lb brisket
  • cooking spray

Brisket Spice Rub

  • 1/2 cup brown sugar
  • 1-2 TBS kosher salt per taste
  • 3 TBS smoked paprika
  • 2 TBS onion powder
  • 2 TBS garlic powder
  • 1 TBS Ancho chili powder
  • 2 tsp cracked black pepper
  • 1 tsp cayenne pepper
  • 1 tsp oregano


  1. Mix all of the Brisket Spice Rub ingredients in a small bowl and set aside.
  2. Trim the fat side of the brisket until 1/4 inch of fat remains
  3. Evenly sprinkle the spice rub on all sides of the brisket; gently pat the rub into the meat
  4. Allow the brisket to rest at room temperature for 30-45 mins
  5. Spray the slow cooker with nonstick cooking spray
  6. Place the brisket into the slow cooker (Make sure that the fat side of the brisket is facing upward)
  7. Set the cooker on LOW and cook for 10-12 hours
  8. Place the brisket on a baking sheet and broil in the oven on the center rack for 3-5 minutes or until the meat is as charred as desired.
  9. Remove the brisket from the oven and wrap it in foil
  10. Rest for 45 minutes to an hour before slicing against the grain to serve
  11. Enjoy!

The Best Crock-Pot Chili Recipe

My proudest days come by way of reading emails of recipe praises from you guys. It truly makes it all worth it. One of the recipes prompting those emails is my Chili recipe. It’s a popular one. The spices blend seamlessly. And it’s a pretty easy dish to prepare you kind of just dump everything into the pot. I wanted to add a Crockpot version for good measure.

Ground or Roast?

Traditionally, a chuck roast was used in Chili. We converted it over to ground meat for ease over the years. Since, my other recipe uses ground beef, I thought it would be cool to show you how to prepare it with a roast. Which is better? Both.
I cut the roast against the grain into 1 1/2 inch chunks. The most important part is searing the beef. The foundation of a great Chili is the build up of flavors. This begins with the searing of the roast. Be careful not to crowd the pan. This will just boil the meat instead of searing it. Do a small amount in batches until all of the pieces have been browned.

Spice it Up!

Chili is all about the flavor! The spices have to be just right! Again, we’re building. I always start with the chili powder, because, well…we’re making chili for goodness sake! I use ancho. You should as well. It’s just better. And little bit more pricey. Just a tad. Sorry. But, you’ll thank me later.

Slow and Steady

Whether you make the chili in a Crockpot or over the stove, you must do it slowly. Chili isn’t a dish you want to rush. AGAIN we’re building flavors. I know you’re tired of me saying that. But, it really takes time. The longer you simmer, the better. And this roast won’t be fork tender. It will be spoon tender!

Fully Loaded

Load up your bowl of chili with all of the fixings or none. Totally up to you. Just know that avocados are insanely delicious in chili. Just trust me and try it! I love lots of sharp cheddar, sour cream, green onions, and avocados. Yep. Fully load that thang! But, serve it however you’d like.

Happy Cooking,

B. Coop

5 from 3 votes

The Best Crock-Pot Chili Recipe


  • 3 lb chuck roast cut into 1 1/2 inch pieces
  • 1 TBS salt
  • 2 tsp black pepper
  • 2 TBS vegetable oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS diced jalapeños
  • 1 TBS minced garlic
  • 1 28oz can of crushed tomatoes
  • 1 14.5oz can of diced tomatoes
  • 2 TBS tomato paste
  • 2 15 oz cans of chili beans or red kidney beans (drained)
  • 2 TBS Worcestershire sauce
  • 1/3 cup ancho chili powder
  • 2 TBS light brown sugar
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 1 T Italian seasoning
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 cup beef broth
  • Salt and pepper to taste


  1. In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
  2. Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
  3. Heat the vegetable in a pan.
  4. Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
  5. Remove the roast.
  6. In the same pan, add in the onion, bell pepper, and jalapeños.
  7. Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.
  8. Spray the Crockpot (slow cooker) with nonstick cooking spray.
  9. Add in the roast with the juices it’s rendered.
  10. Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.
  11. Stir well.
  12. Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
  13. Taste and adjust seasoning as desired.
  14. Serve with toppings of your choice.
  15. Enjoy!

Recipe Notes

Make sure that the chuck roast is at room temperature prior to searing. Remove it from the refrigerator 30 mins to an hour before preparing.

Crock Pot BBQ Meatballs

Cookies, our month of slow cooking is coming to a close. Don’t frown! We’ll still break out the crock pot more than we did last year! But, we’re closing with a bang. Easy, bbq meatballs! Down here, everyone refers to them as “Swedish meatballs”. This has annoyed me forever! Swedish meatballs are a totally different animal. Well, recipe. See…

Easy, right? Told ya! And you can half, double, or triple this recipe to meet your needs. I’ll share my BBQ recipe with you at a later date. For now, use your favorite store bought bottle.

I HATE using the precooked meatballs in the bag. I have trust issues, so I season, roll, and cook my own. But, hey, if you’re in to that bag, buy the bag! Sometime about that texture I just don’t enjoy. 

Thanks for hanging with me this month! I appreciate all of the slow cooking recipe requests. Keep em coming!


B. Coop

Crock Pot BBQ Meatballs
Yields 50
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  1. 2 lbs lean ground beef or turkey
  2. 2 T cajun seasoning
  3. 1 T onion powder
  4. 1 tsp garlic powder
  5. 1 tsp Accent seasoning
  6. 2 T Worcestershire sauce
  7. 1 egg
  8. 3 T water
  9. 12 oz Grape jelly
  10. 12 oz BBQ sauce
  11. 1/2 sliced green bell pepper
  12. 1/2 sliced onion
  13. cooked meatballs (about 50)
  1. Preheat oven to 375 degrees F
  2. Season meat and roll into small balls
  3. Place in baking pan and bake 15-20 mins or until completely cooked
  4. Drain grease and set meatballs aside
  5. Mix jelly and BBQ together in the slow cooker
  6. Add in meatballs, peppers, and onions.
  7. Stir.
  8. Cover and cook on LOW 6 hrs or on HIGH 3-4 hrs
  9. Enjoy!
Coop Can Cook


Slow Cooker Honey Bourbon Chicken

I’m over here excited! Just jubilant ya hear me?! Why you ask? Well, for one, I’m posting a second recipe this week! You guys know I’m NEVER this productive. And, most importantly, I’m beyond myself, because this chicken just blessed my soul! My WHOLE soul! Chile, you know I love a good sauce! But, Honey, this sauce right here?! Mannnnn….just try it!

I’m LOVING this slow cooking month! I hope you guys are finding these recipes helpful. This one has to be my new favorite. The sweet and tangy chicken will literally fall apart if you breathe on it. Okay, maybe I’m exaggerating, but it’s just good. lol

You can use chicken breasts instead of thighs and add some red pepper flakes for a little heat. Have it your way! But, definitely give it a try!

B. Coop

Slow Cooker Honey Bourbon Chicken
Serves 6
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  1. 6 boneless, skinless chicken thighs (cut into 1 inch pieces)
  2. 1/2 green pepper (sliced)
  3. 1 T onion powder
  4. 1 T Accent seasoning
  5. 1 T minced garlic
  6. 1 tsp minced ginger
  7. 1/2 tsp crushed red pepper flakes
  8. 1/2 cup ketchup
  9. 1 cup brown sugar
  10. 1/3 cup soy sauce
  11. 1/4 cup pineapple juice
  12. 3 T honey
  13. 1 T apple cider vinegar
To thicken
  1. 1 T cornstarch
  2. 1 T water
  3. green onions for garnish
  1. Pat chicken dry well
  2. Season with onion powder and Accent
  3. Add green peppers and chicken to the slow cooker
  4. In a bowl, whisk all remaining ingredients together (Except green onions)
  5. Pour over chicken and peppers
  6. Cook on high for 3-4 hrs or on low 6-7 hrs
  7. Whisk cornstarch and water together
  8. Pour into the slow cooker and stir
  9. Garnish with green onions
  10. Serve with rice
  11. Enjoy!
Coop Can Cook