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Crockpot Chicken Thighs and Gravy

Crockpot chicken thighs and gravy with slow-cooker tenderness and a thick, spoonable brown gravy. Bone-in chicken cooks low-and-slow, then the gravy is finished with a cornstarch slurry for a silky coating over mashed potatoes.
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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: 570
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 bone-in chicken thighs Use 4 to 6 total; adjust cook time only slightly within the given low/high windows.
Gravy base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 packet (1 oz) onion soup mix
  • 3 garlic Minced.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • salt and pepper To taste.
Thickener and finishing
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 0.1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and mix the gravy
  1. Season the chicken thighs with salt, pepper, garlic powder, and onion powder in an even layer, then set aside.
  2. Whisk the cream of chicken soup, chicken broth, onion soup mix, minced garlic, and dried thyme together until smooth.
Slow-cook the chicken
  1. Place the seasoned chicken thighs in the slow cooker and pour the gravy mixture over them so they are mostly covered.
  2. Cook on Low for 5 to 6 hours or High for 2.5 to 3 hours, until the chicken is fall-apart tender and the gravy is bubbling around the edges.
Thicken the gravy and serve
  1. Remove the chicken from the Crockpot and whisk the cornstarch with the water into the Crockpot gravy until fully combined.
  2. Turn the slow cooker to High and cook for 15 minutes until the gravy is thickened enough to coat a spoon.
  3. Serve the chicken over mashed potatoes with gravy spooned generously over the top and garnish with fresh parsley.

Notes

Pro tip: if your gravy looks thin after the 15 minutes on High, continue in 5-minute increments until it coats the back of a spoon. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove or in the microwave until hot. Freezing is yes for cooked chicken and gravy (freeze up to 2 months), but thaw in the fridge and reheat thoroughly. For a lighter option, use low-sodium cream of chicken soup and low-sodium broth and season to taste.