Chicken in Onion Buttermilk Gravy - Slow Cooker

Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

A Southern-inspired dish complete with a rich onion-flavored gravy. Serve this dish with mashed potatoes to soak up the sauce. Recipe is from my "Delicious and Dependable Slow Cooker Recipes" cookbook.

Ingredients Nutrition


  1. In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown lightly on all sides. Transfer to slow cooker stoneware.
  2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened and just beginning to turn brown. Add salt, peppercorns, and thyme and cook, stirring, for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and bay leaf and cook, stirring until mixture thickens.
  3. Pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until juices run clear when the chicken is pierced with a fork. Stir in peas and buttermilk. Cover and cook on HIGH for 20 minutes, until peas are cooked. Discard bay leaf.
Most Helpful

This makes a lot, lol. As I was figuring how much I needed for two I got down to 1 serving and made that. It easily fed DH and I with a bit left over. If you have teenage guys who will eat their own weight in groceries in 2 days this is the recipe that you need :D. We both liked this a lot but it seemed that something was a bit off. It's very likely that this was just from my reducing the recipe to a single serving as changing amounts will change the outcome if not done carefully. I don't know how to adapt to smaller or larger amounts other than just using amount changer on each recipe so for that reason I'm not giving this a set number of stars. Please don't be afraid to try this recipe because we did like it and I really think that if the full amount is made that it will be excellent.

I also want to add that I used chicken bits instead of pieces. One day I ask a market butcher to debone a package of two chickens.

I expected to get back two whole chickens with no bones for stuffing. The guy didn't even give me back deboned recognizable pieces but seriously mangled bits, some as small as a quarter! I used a bunch of those which could have altered the needed cooking time a lot, as I said I know that changing the amount of a recipe can change the outcome.