Slow Cooker Chicken, Potatoes, and Carrots with Turkey Gravy

Ingredients

• 2–2½ lb (900 g–1.1 kg) bone-in or boneless chicken thighs

• 1½ lb (680 g) potatoes, cut into chunks

• 3 medium carrots, peeled and sliced

• 1 large onion, diced

• 1 can (10.5 oz / 298 g) condensed turkey gravy

• 1 cup chicken broth

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 1 tablespoon olive oil (optional, for browning)

• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, to thicken the gravy)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Prepare the vegetables

Wash and cut the potatoes into bite-sized chunks. Peel and slice the carrots, then dice the onion. Place the potatoes, carrots, and onion in the bottom of the slow cooker.

Step 2: Season the chicken

Pat the chicken dry with paper towels. Season both sides with garlic powder, thyme, rosemary, black pepper, and salt. For extra flavor, brown the chicken in a hot skillet with olive oil for 2–3 minutes per side. This step is optional.

Step 3: Prepare the gravy

In a bowl, whisk together the condensed turkey gravy and chicken broth until smooth. Taste before adding extra salt, since prepared gravy and broth may already contain plenty.

Step 4: Assemble the slow cooker

Arrange the seasoned chicken over the vegetables. Pour the gravy mixture evenly over everything. Do not stir excessively; keeping the chicken near the top makes it easier to serve.

Step 5: Slow cook

Cover and cook:

• Low: 7–8 hours

• High: 4–5 hours

Cooking time depends on your slow cooker and the size of the chicken pieces. The chicken should reach an internal temperature of 165°F (74°C), measured with a food thermometer. The potatoes and carrots should be fork-tender.

Step 6: Thicken the gravy if needed

If the gravy is too thin, carefully transfer the chicken to a plate. Stir in the cornstarch slurry, cover, and cook on high for another 10–15 minutes, until thickened. Return the chicken to the slow cooker.

Step 7: Serve

Spoon the potatoes, carrots, and onion into bowls. Add the tender chicken and ladle the rich gravy over the top. Garnish with fresh parsley and serve hot.

Nutrition information

Estimated per serving, assuming 6 servings with chicken thighs and gravy.

Nutrition varies depending on the chicken cut, whether the skin is eaten, and the brands of gravy and broth used.

Helpful cooking tips

• For richer flavor: Brown the chicken before adding it to the slow cooker.

• For extra vegetables: Add celery, mushrooms, or green beans during the final 1–2 hours.

• For thicker gravy: Use the cornstarch slurry, or mash a few cooked potato pieces into the sauce.

• For food safety: Thaw frozen chicken completely before slow cooking, and refrigerate leftovers within 2 hours.

• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days, or freeze for up to 3 months.

Nutrition and allergy notes

• This recipe contains no nuts in its basic ingredient list, but check the labels on prepared gravy and broth for possible allergens or cross-contact warnings.

• For a lower-sodium version, use reduced-sodium broth and gravy.

• For a lighter version, use skinless chicken thighs or chicken breasts, adjusting cooking time to prevent drying out.

Serving suggestion: Enjoy with warm dinner rolls, steamed green beans, or a fresh green salad for a complete comfort-food meal.