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Crockpot Chicken Thighs And Gravy

Crockpot chicken thighs and gravy with tender, fall-apart chicken and thick brown gravy made in a slow cooker. A simple gravy thickened with cornstarch gets ladled generously 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1 bone-in chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Gravy base
  • 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 dried thyme
Thickener and garnish
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 1 fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Season and build the gravy
  1. Season the bone-in chicken thighs with salt, pepper, garlic powder, and onion powder. Make sure both sides are evenly coated so the flavor carries through the slow cooking.
  2. Whisk cream of chicken soup, chicken broth, onion soup mix, minced garlic, and dried thyme together until combined. This creates a smooth gravy base for the slow cooker.
  3. Place the seasoned chicken in the slow cooker and pour the gravy mixture over top. Keep the chicken mostly submerged so it cooks evenly.
Slow cook
  1. Cook on Low for 5-6 hours until the chicken is fall-apart tender. You should see the meat pull easily from the bone when it’s ready.
Thicken and serve
  1. Remove the chicken from the Crockpot and whisk cornstarch and water into the Crockpot gravy. Stir thoroughly to prevent lumps before heating.
  2. Turn the slow cooker to High and cook the gravy for 15 minutes until thickened. The gravy should coat a spoon and look glossy.
  3. Serve the chicken over mashed potatoes with gravy spooned generously over and garnish with fresh parsley. Finish with parsley right before serving for the best color.

Notes

Pro tip: for the thickest gravy, whisk the cornstarch slurry into the gravy before turning to High, and stir occasionally during the 15-minute thickening. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in the microwave or on the warm setting—add a splash of broth if it gets too thick. Freezing is not recommended because the gravy’s texture can break after thawing. For a lighter option, use reduced-fat cream of chicken soup and use low-sodium broth.