Allow leftovers to cool before transferring them to an airtight container.
Store them in the refrigerator and use within 3–4 days.
Because the chicken is already covered in gravy, leftovers generally reheat well.
How to Reheat Chicken and Gravy
Place a portion in a microwave-safe dish and heat until steaming hot throughout.
You can also reheat it gently in a saucepan.
If the gravy has become too thick in the refrigerator, add a small splash of chicken broth while reheating.
Can You Freeze It?
Yes.
Place completely cooled chicken and gravy in a freezer-safe container, leaving a little room at the top.
Freeze for up to approximately 2–3 months for best quality.
Thaw overnight in the refrigerator before reheating.
Keep in mind that creamy sauces can sometimes change slightly in texture after freezing, but stirring during reheating usually helps.
Frequently Asked Questions
Do I need to brown the chicken first?
No.
One of the biggest advantages of this recipe is that the chicken can go directly into the slow cooker.
Can I put frozen chicken directly into the slow cooker?
For food-safety reasons, it’s better to thaw chicken completely in the refrigerator before placing it in a slow cooker.
How do I know when the chicken is done?
The thickest part of the chicken should reach an internal temperature of 165°F (74°C).
A food thermometer is the most reliable way to check.
Can I double this recipe?
Usually, yes, as long as your slow cooker is large enough and isn't overfilled.
Cooking time may need adjustment depending on the amount and thickness of the chicken.
Can I prepare everything the night before?
You can prepare the gravy mixture ahead of time and keep it refrigerated separately.
Keep raw chicken refrigerated as well, then assemble everything in the slow cooker when you're ready to cook.
A Simple Dinner Worth Keeping
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