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Crockpot Chicken Thighs and Gravy

Crockpot chicken thighs and gravy made with a slow-cooked, thick brown gravy base for tender, fall-apart chicken. Simmered on Low until the thighs are spoon-tender, then thickened with a cornstarch slurry for a rich finish.
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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: 475
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 bone-in chicken thighs Use 4 to 6 thighs for fall-apart tenderness.
  • 0.5 tsp salt Season to taste; start with about 1/2 tsp.
  • 0.5 tsp black pepper Season to taste; start with about 1/2 tsp.
  • 1 tsp garlic powder
  • 1 tsp onion powder
Gravy mixture
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 packet (1 oz) onion soup mix
  • 3 garlic Minced fresh cloves.
  • 0.5 tsp dried thyme
Thickener and garnish
  • 3 tbsp cornstarch
  • 3 tbsp water Make a slurry with the cornstarch.
  • 0.5 fresh parsley Chopped, for garnish.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season bone-in chicken thighs with salt, pepper, garlic powder, and onion powder.
Make the gravy mixture
  1. Whisk cream of chicken soup, chicken broth, onion soup mix, minced garlic, and dried thyme together until smooth.
Slow-cook
  1. Place the seasoned chicken in the slow cooker and pour the gravy mixture over top.
  2. Cook on Low 5-6 hours or High 2.5-3 hours, until the chicken is fall-apart tender.
Thicken the gravy and serve
  1. Remove the chicken and whisk cornstarch and water into the Crockpot gravy until fully combined.
  2. Turn to High and cook 15 minutes until thickened.
  3. Serve the chicken over mashed potatoes with gravy spooned generously over and garnish with fresh parsley.

Notes

For best texture, keep the slow cooker lid closed for the first 4 hours so the chicken stays tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot. Freezing is not recommended because the gravy can separate after thawing. For a gluten-free swap, use a gluten-free cream of chicken soup and gluten-free onion soup mix.