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Crockpot Chicken Thighs And Gravy

Crockpot chicken thighs and gravy made in a slow cooker with fall-apart tender meat and a thick, savory homemade gravy. Chicken cooks low and slow, then the gravy is thickened in the Crockpot for spoon-over comfort.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and gravy
  • 5 bone-in chicken thighs Use 4-6 bone-in thighs for best gravy coverage.
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 packet (1 oz) onion soup mix
  • 3 clove garlic Minced.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 3 tbsp cornstarch
  • 3 tbsp water For slurry.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Season the chicken
  1. Pat the chicken thighs dry, then season all over with salt, pepper, garlic powder, and onion powder to ensure flavor goes all the way through.
Make the slow-cooker gravy base
  1. Whisk cream of chicken soup, chicken broth, onion soup mix, minced garlic, and dried thyme together until smooth and fully combined.
Slow cook until fall-apart tender
  1. Place the seasoned chicken in the slow cooker and pour the gravy mixture over so the thighs are mostly submerged.
  2. Cook on Low for 5-6 hours OR High for 2.5-3 hours, until the chicken is fall-apart tender and easily pulls apart with a fork.
Thicken the gravy in the Crockpot
  1. Remove the chicken, then whisk the cornstarch and water slurry into the Crockpot gravy until no lumps remain.
  2. Turn the slow cooker to High and cook for 15 minutes, until the gravy thickens to a thick, spoonable consistency.
Serve
  1. Serve the chicken over mashed potatoes, spooning the thickened gravy generously over the top.
  2. Finish with fresh parsley garnish for a fresh color and aroma before serving.

Notes

For the smoothest gravy, whisk the slurry in thoroughly right after removing the chicken, then keep the lid on while it thickens. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to avoid loosening the gravy. Freezing is not recommended because the gravy may separate after thawing. Dietary swap: use a low-sodium cream of chicken soup and low-sodium chicken broth for a lighter sodium profile.