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Crockpot Chicken + Gravy {Gluten Free}

Crockpot Chicken and Gravy

Crockpot Chicken + Gravy {Gluten Free}

It was in the 80s last week here in Austin and this week, the high is in the 50s. I need some comfort food ya’ll! Some food that will not only nourish my body, but give me all the warm fuzzies after eating it. This crockpot chicken and gravy recipe legit made me feel like it was Thanksgiving. ALL. THE. FEELS.

It was so warm and amazing and I served it over mashed potatoes that I made in the Instant Pot. And a side of roasted broccoli!

For the mashed potatoes, I put a couple cups of water and the potatoes in the IP and set it to manual for 18 minutes. After it’s done, I vent the IP and then strain out the water. Use a hand mixer and mash the potatoes and I added pink salt + some grass-fed butter. Done and done.

Yes, I still have my crockpot because I’m not actually a fan of the Instant Pot’s slow cooking feature.

I used my own homemade bone broth in this recipe, but heads up there is Bonafide Provisions and Kettle and Fire that are amazing and close to homemade and you can find at the store.

If you love this recipe, try out our bruschetta chicken + truffle mashed potatoes!

When you create this crockpot chicken and gravy, tag us on @nuvitruwellness on Facebook + Instagram, so we can see your creation! We love connecting with our community!

crockpot chicken gravy

Crockpot Chicken + Gravy {Gluten Free}

Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Servings: 5 Plates


  • 4 Whole Chicken Breasts Organic*
  • 2 Cups Bone Broth
  • 1 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Italian Seasoning
  • Salt + Pepper To Taste
  • 1 Spoonful Ghee
  • 2 Tbsp Tapioca Flour


  • Put all of the ingredients, except the tapioca flour, into the slow cooker. Mix everything together.
  • Mix the 2 tbsp of tapioca flour into a small amount of water. Pour that water into the crockpot and mix well.
  • Cook on high for 5-6 hours.
  • When it's done, let it cool down (broth will thicken as it cools). If you need a little extra help thickening it, add 1 tbsp of tapioca flour into a small amount of water and mix that into the broth.
  • Serve over mashed potatoes for extra delicious-ness! Enjoy!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).