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Crockpot Chicken Thighs And Gravy

Crockpot chicken thighs and gravy with fall-apart tender meat and a thick, savory gravy made right in the slow cooker. Bone-in thighs simmer on Low until shreddable, then the gravy is thickened to a spoon-coating consistency.
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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 and seasoning
  • 4 bone-in chicken thighs Use 4 to 6 thighs for best gravy coverage.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp dried thyme Approximate amount; adjust to taste.
  • 0.1 salt
  • 0.1 pepper
Gravy base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 packet (1 oz) onion soup mix
  • 3 cloves garlic, minced
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp water Used to whisk with cornstarch for lump-free thickening.
To serve
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Season and build the gravy
  1. Season the chicken thighs with salt, pepper, garlic powder, and onion powder. Make sure the surfaces look evenly coated.
  2. Whisk the cream of chicken soup, chicken broth, onion soup mix, minced garlic, and dried thyme together until smooth. The mixture should look uniform with no dry onion soup mix clumps.
  3. Place the chicken thighs in the slow cooker and pour the gravy mixture over top. Arrange so the thighs sit in the liquid for even cooking.
Slow-cook until fall-apart tender
  1. Cook on Low for 5 to 6 hours, until the chicken is fall-apart tender. The meat should shred easily when tested with a fork.
Thicken and serve
  1. Remove the chicken from the slow cooker and whisk the cornstarch and water into the Crockpot gravy. Whisk until the slurry is fully blended.
  2. Turn the slow cooker to High and cook the gravy for 15 minutes until thickened. Look for a glossy, spoon-coating consistency.
  3. Return the chicken (or serve it alongside) and spoon the thick gravy over the chicken for serving. Garnish with fresh parsley right before serving.

Notes

For best flavor, let the seasoned thighs sit 5 minutes while you whisk the gravy mixture. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in the microwave or on the stove with a splash of chicken broth to loosen the gravy. Freezing is yes—freeze cooled leftovers up to 2 months, then thaw in the fridge and reheat gently. For a gluten-free option, use a gluten-free onion soup mix and verify your cream of chicken soup is gluten-free.