Depression Era Chicken Gravy Slow Cooker 4-Ingredient

Depression Era Chicken Gravy Slow Cooker 4-Ingredient. My grandma cooked this in tough times, and now my kids beg for it every week. The gravy tastes super yummy with only 4 main things!

This easy slow cooker chicken gravy uses just 4 key items from old hard days. Grandma stretched simple stuff into cozy food that feels like a big family meal. Kids love it now and always want more gravy. Chicken gets super soft, onions make shiny brown gravy that seems like hours of work—but it’s easy for busy nights.

Pile it on mashed potatoes, noodles, or rice to soak up the gravy. On rush days, use quick potatoes and frozen veggies. Add salad or carrots if you can. Leftovers make great open sandwiches on toasted buns with extra gravy.

Serves: 6

Ingredients

• 2½ to 3 pounds bone-in chicken thighs without skin (about 6-8 pieces)

• 2 medium yellow onions, cut into thin slices

• 2 cups low-salt chicken broth

• ½ cup all-purpose flour

• 1½ teaspoons salt (or to your taste)

• 1 teaspoon black pepper, split up (plus more if needed)

• Cooking spray or 1 tablespoon oil (for slow cooker, if you want)

Depression Era Chicken Gravy: Directions

1. Spray or oil your slow cooker inside to make cleaning easy (you can skip it). Spread sliced onions flat on the bottom.

2. Dry chicken with paper towels. Cut off big fat bits if you want. Rub both sides with 1 teaspoon salt and ½ teaspoon pepper.

3. In a bowl, mix flour with ½ cup broth until super smooth, no bumps. Slowly add rest of broth, ½ teaspoon salt, and ½ teaspoon pepper for a thin gravy mix.

4. Lay chicken on onions in one layer (a little overlap is fine) so it cooks even and gets soft.

5. Pour gravy mix over chicken and onions. Cover all chicken a bit. It looks watery now but thickens later.

6. Put lid on. Cook on LOW 6-7 hours or HIGH 3-4 hours till chicken shreds easy with forks. Don’t peek to keep it hot.

7. Shred chicken in cooker with forks, or keep whole. Stir onions and gravy gently. If thin, set to HIGH no lid, bubble 15-20 minutes till thick. If too thick, add hot water or broth.

8. Taste gravy. Add salt and pepper for that yummy old taste. Serve chicken drowned in gravy with onions and bits.