Slow Cooker Chicken and Mushroom Gravy

4.78 from 9 votes

This meal is easy to throw together for those nights when you don't want to try!

You can enjoy creamy gravy without the added fat or processed ingredients. Browning the mushrooms and chicken to a golden color before slow cooking adds extra savory flavor to this dish. We used the Hamilton Beach Stovetop Slow Cooker for this recipe, and were able to brown the meat directly in the insert on the stovetop first. Alternately, you can use a skillet for browning.

4.78 from 9 votes

Slow Cooker Chicken and Mushroom Gravy

With creamy gravy and savory chicken, this meal hits a new level of yumminess, plus it's great for the keto diet!
Prep Time 10 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 25 minutes
Yield 5 people
Serving Size 0.25 cups
Course Dinner
Cuisine Universal
Author SkinnyMs.


  • 1 1/2 pounds boneless and skinless chicken breasts about 3 fillets
  • 2 tablespoons canola oil
  • 16 ounces crimini mushrooms sliced
  • 1 yellow onion thinly sliced into rings
  • 2 garlic cloves minced
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 1/4 cup fresh flat leaf parsley chopped
  • 1 1/2 cups chicken broth low sodium fat free
  • 2 tablespoons cornstarch


  • Add oil to a skillet or slow cooker, if using a Stovetop Slow Cooker, turn to medium-high heat and sear chicken on both sides just until brown, remove and place on a paper towel. Reduce heat to medium-low, add onion to the same skillet, and saute until tender, about 4 minutes.
  • Add chicken, onion and remaining ingredients to the slow cooker, cover and cook on low 3-1/2 to 4-1/2 hours or until chicken is done and easily flakes with a fork. Note: Mushrooms, onion and garlic go on top of chicken.
  • Remove chicken from slow cooker and set aside. Add cornstarch to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, about 15 minutes.
  • Serving suggestions: Serve over brown rice or whole-wheat pasta.


TIP: One of our readers made this suggestion: when you add the onion to the skillet, pour in about a 1/4 cup broth to deglaze the pan and pick up all the bits on the bottom of the pan from the chicken and then add to the slow cooker.

Nutrition Information

Serving: 0.25cups | Calories: 261kcal | Carbohydrates: 9g | Protein: 34g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 462mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, Gluten-Free, Keto, Slow Cooker

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  1. So I have to ask, the pic shown is NOT of this chicken, right? That chicken has been browned and so have the mushrooms in the pick shown.

    1. if you read what is printed under the picture, it talks about a new slowcooker that allows the meat to brown in the cooker. just saying

  2. I love you for this recipe!  Can't get much simpler than this, and chicken and mushrooms are so good over brown rice!

  3. We have purchased the ingredients and a ready to try what sounds like a delicious recipe. I love the simplicity of your recipes…

  4. Pingback: This Week’s Meals – A Frog In My Soup
  5. I made this for dinner tonight and followed the recipe exactly and it was an epic fail. Turned out like chicken and mushroom soup 🙁

  6. This is cooking right now.  When you say blend do you mean blend with a hand blender or stir really well?  I see mushrooms in the pic so I am assuming I should stir?

  7. Made this tonight and we threw most of it out.  WAY to much onion, the juice did not thicken into gravy.  No one liked it.

  8. I fixed this for dinner last night – even my children loved it!  I'd LOVE to win the cookbook.  All of the recipes I've tried from online have been fantastic!

  9. Everytime I make boneless chicken breasts in the slow cooker, they come out dry. Do you feel the broth keeps that from occuring in this dish.

  10. I am going to cut out 3 cups of broth, use light cream of mushroom soup and leave out the corn starch and flour. I will add the mushrooms and chicken and it should be amazing!

  11. When you add cornstarch and turn the heat up or just pour into a pot get it to boiling and then mix in cornstarch (that has been mixed with VERY COLD water first so it's nice and smooth) it will turn into gravy.

    1. Thanks for sharing this trick Christy! I have been adding powdered cornstarch to recipes and I always get lumps.

    2. Thanks Christy! I always end up with lumpy sauce whenever I use cornstarch… never again though. Your tip was spot-on!! ???

  12. Season the chicken with either salt and pepper or another spice like creole seasoning before browning… When you add the onion to the pan pour in about a 1/4 cup broth to deglaze the pan and pick up all the bits on the bottom of the pan from the chicken browning…

  13. Unless you're serving 25 people I cannot imagine how the calories would be 82. Unless 3 pounds of chicken was incorrect and it should be 3 breasts….???

  14. I did not have Cimini mushrooms so I bought pre-sliced regular button mushrooms and some pre-sliced baby bellas. I also did not have a lot of time during lunch break to put it together so I basically just put the chicken breast at the bottom without searing it first and then put the rest on top. I added some Rosemary….when I came home, it smelled so good and it tasted even better!

  15. I agree, 1 1/2 pounds of chicken breast is 18 points and 2 tablespoons of cornstarch is 2 points, so I’m assuming 20 total points, it would have to be 10 servings to be 2 PPV.

  16. And I didn’t even take into account the oil!!!! Forgot that, so it may be two points for what a 1/4 cup? LOL

  17. Not sure who (or how) the Points Plus were figured on this. It is REALLY good with some extra herbs added- However, it is 5 PP as 6 servings per recipe. I served it on a bed of spaghetti squash with cooked baby carrots.

  18. Put this on this morning and it smells delish. But now I'm reading the reviews and getting worried! I sure hope this turns out to be as good as it smells right now!

  19. This was really good. I did mine on the stovetop in my Dutch oven. I would like to know serving size info.

  20. i am curious to know if you should flake the chicken into the gravy? or split the 3 fillets into 4 servings with the mushrooms and gravy.

  21. This was great! Word of advice though…easy with the corn starch. I had never used it before, and at first it seemed to have no effect, so I kept adding more, then all of a sudden I had jello gravy! I added some water and all turned out fine, but next time I'll know. Some complained about dry chicken–I did add 2 cups broth instead of 1, just so the level of liquid in the slow cooker was halfway up the chicken. It turned out great.

  22. We tried this recipe for dinner tonight and it was great! We used the broth trick to deglaze the pan, and I did use a bit more cornstarch than the recipe called for in the gravy.

  23. I cooked this without browning the chicken and onions – and didn't use crimini mushrooms. It was good, but not fantastic. Would it have made that big a difference in flavor? Am considering doing it again – as per the recipe, but perhaps adding a little cream to the sauce . . . any thoughts?

    1. Becky, Browning and mushrooms make a big difference in getting that savory flavor. Make sure you use a decent amount of salt and pepper. Salt brings all the flavors forward in a dish. Yes, you can use cream and that will make a thick, white gravy.

    1. Frank, To double the recipe, here are the recommended ingredients:

      2 1/2 pounds chicken breast filets (about 6 filets)
      3 tablespoons oil
      2 1/2 cups sliced crimini mushrooms
      1 large yellow onion, thinly sliced into rings
      3 cloves garlic, minced
      3/4 teaspoon black pepper
      Kosher or sea salt to taste
      1/2 cup fresh flat leaf parsley, chopped
      3 cups chicken broth
      3 tablespoons cornstarch

  24. Just tried making this, was a little worried due to some comments. But WOW! YUMMO! Give the recipe a try, I served this with mashed potatoes though (I love potato anything).

    I used a chicken bullion cube, button mushrooms, and flour for subs. 🙂

  25. I was looking for a low calorie dish for the crockpot that would use a lot of mushrooms, and found this recipe. The chicken came out a bit dry, so I’ll skip the browning steps next time. Adding the herb of your choice is a good idea. I added a little crushed thyme (less than 1/2 t) to harmonize with the sauteed spiralized kohlrabi I served it over. It was a good meal! I’ll make it again.

  26. We just finished dinner and we absolutely loved this chicken. I did it in a pan and it was SO FAST and EASY!! This will be a new staple in our home and on vacation we we cook for ourselves. I caramelized the onions 1/2 way for a little depth of flavor. We loved the calm flavor it was perfect for us. If you have anymore like “this” please let me know. <3

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