Crockpot Chicken Thighs Creamy Gravy (Printable)
Tender chicken slow-cooked in creamy rich gravy for effortless comfort.
# What You Need:
→ Meats
01 - 6 boneless, skinless chicken thighs
→ Dairy
02 - 1 cup heavy cream
03 - 2 tablespoons unsalted butter
→ Vegetables
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
→ Liquids
06 - 1 cup low-sodium chicken broth
→ Condiments & Seasonings
07 - 2 teaspoons dried Italian seasoning
08 - 1 teaspoon paprika
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon salt
→ Thickener
11 - 2 tablespoons cornstarch
12 - 2 tablespoons cold water
# How To Make It:
01 - Place the chicken thighs in an even layer at the bottom of the crockpot.
02 - Scatter the chopped onion and minced garlic evenly over the chicken.
03 - In a mixing bowl, whisk together chicken broth, heavy cream, butter, Italian seasoning, paprika, salt, and black pepper until thoroughly combined and smooth.
04 - Pour the cream mixture evenly over the chicken and vegetables in the crockpot.
05 - Cover and cook on LOW setting for 6 hours, or until chicken is tender and reaches an internal temperature of 165°F.
06 - About 15 minutes before serving, whisk cornstarch and cold water in a small bowl until smooth to create a slurry.
07 - Stir the slurry into the crockpot. Cook uncovered for an additional 10–15 minutes until the gravy reaches desired consistency.
08 - Plate the chicken thighs and spoon the creamy gravy generously over the top.
# Expert Suggestions:
01 -
- The gravy develops this incredible depth while you're off doing literally anything else
- Leftovers, if they somehow survive the night, taste even better the next day
02 -
- The gravy might look thin right before you add the cornstarch, that's completely normal
- Removing the lid for the final 15 minutes is crucial for proper thickening
03 -
- Taking five minutes to sear the chicken first adds a restaurant quality depth
- If your gravy looks too thick, just whisk in more warm broth a splash at a time