Easy Crockpot Chicken Thighs Creamy Gravy (Print Version)
Tender slow-cooked chicken thighs in a rich, creamy gravy ready in 6 hours.
# What You'll 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 Steps:
01 - Place the chicken thighs in the bottom of the slow cooker, arranging them in a single layer for even cooking.
02 - Sprinkle the finely chopped onion and minced garlic evenly over the chicken thighs.
03 - In a mixing bowl, whisk together chicken broth, heavy cream, butter, Italian seasoning, paprika, salt, and black pepper until fully incorporated and smooth.
04 - Pour the creamy mixture evenly over the chicken and aromatics in the slow cooker.
05 - Cover and cook on LOW setting for 6 hours or until the chicken reaches an internal temperature of 165°F and is fork-tender.
06 - About 15 minutes before serving, combine cornstarch and cold water in a small bowl, stirring until completely dissolved and smooth.
07 - Stir the cornstarch slurry into the slow cooker, cover, and cook for an additional 10–15 minutes until the gravy reaches desired thickness.
08 - Plate the chicken thighs and spoon the creamy gravy generously over the top.
# Expert Tips:
01 -
- The heavy cream creates the most luxurious silky gravy without any fancy techniques
- Six hours of hands-off cooking means you can walk away and come back to dinner basically done
02 -
- Searing the chicken first adds incredible depth but honestly Ive skipped it on busy days and still loved the results
- The gravy will look thin until that cornstarch slurry goes in then it thickens dramatically in minutes
03 -
- Dont lift the lid during those 6 hours every peek adds 15 minutes to cooking time
- Whisk the cornstarch slurry one more time right before pouring it in to prevent any lumps