This Crockpot Chicken and Gravy is the definition of comfort food. The tender shredded chicken is served over creamy mashed potatoes that perfectly soak up the homemade gravy. It’s gluten free, grain free, dairy free, nut free, and sugar free.
The only thing better than comfort food is comfort food made from real ingredients. If someone told me this four years ago (before my diagnosis), I would have definitely rolled my eyes at them. But after a lot of experimentation and taste testing, I know that it is possible. This Crockpot Chicken and Gravy is one example of how eating healthy can still taste delicious. It has all the flavor and feels of this classic comfort food yet is made from whole ingredients that nourish the body.
What Makes this Dish a Healthier Option?
Traditional chicken and gravy is typically made with gravy packets or jars. If you take a peek at the ingredients, you will find that they aren’t usually the best. Some of these ingredients include sugar, milk, butter, lots of sodium, and natural flavors. In case you were fooled by the name, there is nothing natural about natural flavors. I often overlooked this but learned that it’s better to avoid foods with this ingredient if possible.
Gravy packets and jars also tend to contain gluten. The packets are easier to identify the source of gluten as they typically contain flour. However, the jars tend to be a little trickier to determine whether or not it’s gluten free. It’s usually sneakily hidden in other ingredients that don’t stand out as gluten. This doesn’t mean that all gravy jars and packets contain gluten, it is simply a reminder to be extra careful if you choose to buy them.
So instead of worrying about the ingredients in store bought gravy, this recipe uses a homemade gravy that is made from scratch and simple to make! It’s also gluten free, grain free, and dairy free. By using the crockpot for this recipe, it not only allows the chicken to get unbelievably tender but also creates left over juice that is perfect for creating the gravy. Just add some spices and a simple grain free roux and you’ve got a gravy that will have you ditching the jars in no time!
How To Make Crockpot Chicken & Gravy
The best part about this recipe (other than the taste) is that the majority of the time it takes to make is crockpot time. It’s the perfect “set it and forget it” recipe that requires little thought and effort. Outside of the crockpot time, this recipe only takes 25 minutes! To make this delicious Crockpot Chicken and Gravy, just follow the simple steps below…
- Add the chicken to the crockpot. Mix together the nutritional yeast, salt, garlic powder, onion powder, pepper, basil, oregano, canned coconut milk, and chicken broth. Pour this mixture on top of the chicken in the crockpot. Cook on low heat for 8 hours (or on high heat for 4 hours if short on time).
- When the chicken is getting close to being finished (about 20 minutes), start preparing the mashed potatoes. Add 1 cup of water to the Instant Pot. Peel and cut the potatoes into large cubes and place them in the strainer in the Instant Pot. Select the high pressure setting and cook for 7 minutes.
- When the chicken is finished cooking, remove it from the crockpot and shred. Strain the left over juice in the crockpot and place it into a skillet. Cook on high heat until it starts to boil. Mix together the arrowroot and water in a separate bowl until a roux is created. Add the roux to the skillet and whisk together. Continue to cook on medium heat for 10 minutes. Add the chicken to the skillet and continue to cook for 5 minutes or until the gravy thickens.
- While the chicken and gravy are cooking, release the pressure from the Instant Pot and place the potatoes in a large bowl. Add the butter and milk and mash until thick and creamy. Serve the chicken and gravy over the mashed potatoes.
Eating healthy doesn’t have to be complicated or boring and this Crockpot Chicken and Gravy is proof of that. It’s simple to make, satisfying, wholesome and tastes just like comfort food. But, as always, don’t take my word for it. Try it out for yourself and let me know what you think!
-Kelsey
Crockpot Chicken and Gravy (Gluten Free & Dairy Free)
Course: Dinner, lunchDifficulty: Easy6
servings25
minutes8
hours8
hours25
minutesIngredients
- Chicken and Gravy:
4 large chicken breasts
2 Tablespoons nutritional yeast
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1.5 cups chicken broth
1 cup canned coconut milk
2 Tablespoons arrowroot flout + 4 Tablespoons water
- Mashed Potatoes:
6 large russet potatoes
2 Tablespoons ghee or dairy free butter
1 1/4 cups coconut milk
Directions
- Add the chicken to the crockpot. Mix together the nutritional yeast, salt, garlic powder, onion powder, pepper, basil, oregano, coconut milk and chicken broth. Pour this mixture on top of the chicken in the crockpot. Cook on low heat for 8 hours (or high heat for 4 hours if short on time).
- When the chicken is almost done cooking (about 20 minutes left), start making the mashed potatoes. Peel the potatoes and cut them in quarters. Fill the Instant Pot with one cup of water and place the potatoes in the strainer in the Instant Pot. Select the high pressure setting and cook for 7 minutes.
- Remove the chicken from the crockpot and shred it. Strain the left over juice from the crockpot and place it into a skillet. Turn on high heat and cook until boiling. Mix together the arrowroot flour and water together in a separate bowl until a roux is created then add to the skillet. Continue cooking on medium heat for 10 minutes, whisking often. Add the shredded chicken to the saucepan and continue to cook on medium heat for 10 minutes or until the gravy thickens.
- While the chicken is cooking in the gravy, release the pressure from the Instant Pot. Add the potatoes, butter, and milk to a separate bowl and mash until thick and creamy. Serve the chicken and gravy on top of the mashed potatoes.