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Crockpot Chicken Thighs and Gravy

Crockpot chicken thighs and gravy made in a slow cooker until the chicken is fall-apart tender and swimming in thick, savory gravy. A slow cooker easy dinner with homemade-style gravy that thickens right in the Crockpot for easy serving 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in chicken thighs Use 4–6 for best fit; keep bone-in for maximum flavor and fall-apart texture.
Gravy base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 packet (1 oz) onion soup mix
  • 3 garlic cloves, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 1 salt To taste.
  • 1 pepper To taste.
Thickener
  • 3 tbsp cornstarch
  • 3 tbsp water
Garnish
  • 1 fresh parsley For garnish; optional but recommended for color.

Equipment

  • 1 Dutch oven

Method
 

Season and mix the gravy
  1. Season the bone-in chicken thighs with salt, pepper, garlic powder, and onion powder, coating all surfaces for flavor.
  2. Whisk together the cream of chicken soup, chicken broth, onion soup mix, minced garlic, and dried thyme until smooth.
Slow cook
  1. Place the seasoned chicken thighs in the slow cooker and pour the gravy mixture over the top.
  2. Cook on Low for 5–6 hours (or on High for 2.5–3 hours) until the chicken is fall-apart tender.
Thicken and serve
  1. Remove the chicken and whisk the cornstarch and water into the Crockpot gravy to distribute the thickener evenly.
  2. Turn the slow cooker to High for 15 minutes until the gravy is thick enough to cling to a spoon.
  3. Serve the chicken over mashed potatoes and spoon the thick gravy generously over the top, garnishing with fresh parsley.

Notes

Pro tip: keep the chicken bone-in during cooking so it breaks down into the gravy and boosts flavor. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze chicken and gravy in portions up to 2–3 months, then thaw in the fridge and reheat. For a lighter option, swap cream of chicken soup for a reduced-fat cream soup (or use chicken broth plus a light roux) and still thicken with cornstarch at the end.