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Slow-cooked chicken in a rich gravy with soft carrots, peas and mashed potato to soak it all up.

If you’re looking for one of those comforting meals that makes everybody suddenly appear in the kitchen asking when dinner’s ready, this is it! Tender chicken cooked low and slow in the richest gravy with soft, almost jammy carrots, peas for that little pop of sweetness, and a big pile of mashed potato to soak it all up. It’s cosy, affordable, family-friendly, made in one pan and tastes like the kind of dinner that’s been cooking all day, even though it only takes around an hour and is made with simple ingredients.

Finished chicken carrots and gravy in pan with spoon ready to be served
The chicken becomes melt-in-your-mouth tender after simmering low and slow in the gravy, while the carrots soften into almost jammy little bites of sweetness.

When I was growing up, Mum made this and affectionately called it “peas and carrots”. It was always one of my favourite dinners, so I’m very excited to finally share my version on the website. I make it for my family all the time now and the reaction to the carrots honestly changes weekly – one child picks around every single carrot like they’ve been personally victimised, while the other eats them all directly from the pan before dinner even hits the table. 😂

The best part is how forgiving and adaptable it is. Don’t like peas? Leave them out. Want extra gravy for the mashed potato? Add a splash more stock. This is the kind of low-fuss comfort food recipe that works just as well for busy weeknights as it does for slow Sundays at home.

Ingredients for chicken marinade
Paprika, oregano, thyme, onion powder and olive oil create a simple marinade that gives the chicken so much flavour as it slowly cooks in the gravy. Chicken thighs work best here because they stay incredibly tender during the long simmer.
Ingredients for gravy
Onion, carrots, beef stock, Worcestershire sauce and tomato paste come together to create a rich, deeply savoury gravy that tastes like it’s been cooking all day.

Can I use chicken breast instead of chicken thighs?

I really recommend using boneless, skinless chicken thighs for this recipe. Because the chicken cooks low and slow in the gravy, chicken thighs stay juicy, tender and almost melt-in-your-mouth by the end of cooking. Chicken breast is much leaner, so it can become firmer and slightly drier during the longer cooking time.

Spices and herbs being added to chicken
Coating the chicken in the spices before cooking builds flavour right from the beginning and helps create those golden caramelised bits in the pan.
Chicken cooked in spices and herbs
Don’t rush this step – browning the chicken properly adds so much flavour to the final gravy.
Flour being sprinkled into pan
Sprinkling the flour directly into the vegetables helps create a rich gravy without needing a separate roux or extra dishes.
Flour mixed in to dissolve and form a paste
Cooking the flour for a minute or two before adding the stock removes any raw flour taste and helps create a smooth, glossy gravy.
Chicken carrots and gravy once stock has been added
Once the stock is added, the sauce slowly thickens as the chicken simmers low and slow, creating the most comforting rich gravy.
Peas being added to pan in last 5 mins of cooking
Adding the peas right at the end keeps them bright, tender and vibrant instead of dull and overcooked.

Can I use bone-in chicken thigh cutlets or drumsticks instead?

Yes – both work really well in this recipe and become incredibly tender after simmering in the gravy. Because bone-in chicken takes longer to cook and releases extra flavour into the sauce, I recommend adding an extra 125–250 ml (½–1 cup) of stock or water to prevent the gravy from reducing too much during cooking.

For bone-in thigh cutlets or drumsticks, simmer partially covered for 50–60 minutes, or until the chicken is very tender and cooked through. You may need to simmer uncovered for an extra 5–10 minutes at the end to thicken the gravy if needed.

Finished carrots chicken and gravy plated top view served with mashed potatoes
This is the kind of cosy comfort food dinner that was made to be served over mashed potato, with extra gravy spooned generously over the top.

Can I leave the peas out?

Absolutely. This recipe is very forgiving and easy to adapt. The peas add a little pop of sweetness and colour, but if you’re cooking for anyone personally offended by peas 😂, you can simply leave them out. You can also replace them with corn, green beans or extra carrots if preferred.

What can I serve with chicken and gravy?

Mashed potato is my favourite way to serve this recipe because it soaks up all that rich gravy beautifully, but it’s also delicious with rice, pasta, crusty bread or steamed greens. If you want to stretch the meal further, serve it with extra vegetables or a simple side salad.

If you enjoyed Slow-cooked Chicken with Peas, Carrots and Gravy, I think you’ll love:

Homemade Chicken Stew Recipe
Beef Casserole Recipe
Slow-cooker Beef Stew Recipe
Beef Mince and Pea Stew Recipe
Slow-cooked Traditional Goulash Recipe

Finished chicken carrots and gravy in pan with spoon ready to be served

Slow-cooked Chicken with Peas, Carrots and Gravy

4.9 from 22 votes
“This recipe was 1000/10! It tastes amazing.”
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This Slow-cooked Chicken with Peas, Carrots and Gravy is the kind of comforting dinner that tastes like it’s been cooking all day. Tender chicken simmers low and slow in a rich gravy with soft carrots and peas, creating an easy family-friendly meal that’s perfect served over creamy mashed potato. Made with affordable ingredients and simple pantry staples, this is one of those low-fuss dinners that works beautifully for busy weeknights, meal prep or cosy weekends at home.
Prep 15 minutes
Cook 50 minutes
Total 1 hour 5 minutes
Servings: 4

Ingredients

Chicken
  • 800 g (1¾ lb) boneless, skinless chicken thighs (see note 1 to use cutlets or drumsticks)
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1 tsp sea salt flakes, plus extra to taste
  • ½ tsp freshly cracked black pepper, plus extra to taste
  • 1 tsp white sugar
  • 2 tbsp olive oil
Gravy and Veg
  • 1 large brown onion, finely diced
  • 4 carrots, thickly sliced
  • 30 g (1 oz) unsalted butter
  • 1 tsp freshly minced garlic
  • 3 tbsp plain (all-purpose) flour
  • 1 tbsp tomato paste
  • 500 ml (2 cups) beef stock
  • 60 ml (¼ cup) water
  • 4 fresh thyme sprigs (or 1 tsp dried thyme), plus extra for optional garnish
  • 2 tsp Worcestershire sauce
  • 1 tsp dark soy sauce (optional)
  • 155 g (1 cup) frozen peas
To Serve

Instructions

  • Marinate the chicken – In a large bowl, combine the chicken, paprika, oregano, thyme, onion powder, salt, pepper, sugar and olive oil. Toss the chicken to coat well. Marinate (see note 2) or cook immediately.
  • Cook the chicken – Heat a large, heavy-based pan over medium–high heat. Add the chicken and cook for 4–5 minutes per side until golden. It doesn’t need to be cooked through – just nicely coloured. Remove and set aside on a plate.
  • Start the sauce base – Reduce the heat to medium. If there are browned bits stuck to the bottom of the pan, add a small splash of the measured water to deglaze. Add the onion and cook for 5–6 minutes, then add the carrot and cook, stirring for a further 3–4 minutes.
  • Build flavour – Add the butter and garlic and cook for 1 minute until fragrant.
  • Create the gravy – Sprinkle in the flour and stir continuously for 1–2 minutes until everything is coated. Add the tomato paste and cook for 1 minute to deepen the colour.
  • Add the liquids – Pour in half the beef stock, stirring until smooth, then add the remaining beef stock and water.
  • Add the flavour – Add the thyme, Worcestershire sauce and dark soy sauce (f using).
  • Simmer low and slow – Return the chicken (and any juices) to the pan. Bring to a gentle simmer, then reduce the heat to low. Cook, partially covered, for 35–40 minutes, stirring occasionally.
  • Finish the sauce – Remove the lid and simmer, uncovered, for 10–15 minutes until the gravy is thick, glossy and coating the chicken. If the gravy isn’t as thick as you’d like, simmer, uncovered, over medium–high heat for an extra 5–10 minutes until reduced and glossy.
  • Add peas – Stir the peas through and cook for 5 minutes until tender and vibrant. Remove the thyme sprigs (if using fresh thyme). Season to taste with extra salt and pepper if needed.
  • Serve – Pile onto creamy mashed potatoes and spoon the gravy generously over the top. Sprinkle with fresh thyme leaves, if using.

Nutrition information

Nutrition Facts
Slow-cooked Chicken with Peas, Carrots and Gravy
Amount per Serving
Calories
507
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
206
mg
69
%
Sodium
 
1234
mg
54
%
Potassium
 
1185
mg
34
%
Carbohydrates
 
26
g
9
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
46
g
92
%
Vitamin A
 
11125
IU
223
%
Vitamin C
 
25
mg
30
%
Calcium
 
96
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Bone-in thigh cutlets and drumsticks also work well. However, because bone-in chicken takes longer to cook and releases extra flavour into the sauce, I recommend adding an extra 125–250 ml (½–1 cup) of stock or water to prevent the gravy from reducing too much during cooking. For cutlets or drumsticks, simmer partially covered for 50–60 minutes, or until the chicken is very tender and cooked through. You may need to simmer uncovered for an extra 5–10 minutes at the end to thicken the gravy if needed.
Note 2 – Marinating the chicken You can cook the chicken straight away, or marinate it for deeper flavour. For best results, cover and refrigerate for at least 30 minutes or up to 24 hours. Beyond this, the flavour won’t develop much further.

Make Ahead

  • Marinate the chicken up to 24 hours in advance (see note 2). Store, covered, in the fridge. Remove from the fridge 20–30 minutes before cooking.
  • Prep the vegetables ahead:
    • Dice the onion and slice the carrots up to 2 days in advance.
    • Store in airtight containers in the fridge.
  • Make the full dish ahead:
    • Cook as per the recipe, but add the peas when reheating instead of during the initial cook (if you know you’re making it ahead, this will give you the best results). 
    • Allow to cool completely, then store in an airtight container in the fridge for up to 3 days.

Leftovers

Fridge storage

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • The gravy will thicken as it sits – this is normal.
Freezing
  • Allow to cool completely before freezing.
  • Portion into individual or family-sized airtight containers.
  • Freeze for up to 3 months.
  • Freeze without the peas, or expect them to be softer after reheating.
Reheating (from fridge)
  • Reheat in a saucepan over medium–low heat.
  • Add a splash of water or stock (1–2 tbsp at a time) to loosen the gravy.
  • Stir occasionally until heated through.
  • Microwave option: Heat in short bursts, stirring in between, adding a splash of liquid if needed.
Reheating (from frozen)
  • Thaw overnight in the fridge if possible for best results, and follow reheating from the fridge instructions above.
  • If reheating from frozen: Use low heat and stir regularly to prevent the sauce catching.

Recipe source:

Thank you to Kim Coverdale for your help developing this

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Course chicken, Family Favourites
Cuisine American, Australian