Tender, juicy chicken thighs slow-cooked to perfection in a rich, savory gravy make this Crockpot Chicken Thighs & Gravy the ultimate easy weeknight comfort food. With minimal prep and pantry-staple ingredients, this dish delivers fall-off-the-bone flavor that pairs beautifully with mashed potatoes or rice. Busy families love how the crockpot handles everything while you go about your day.
Table of Contents
Why You’ll Love Crockpot Chicken Thighs & Gravy
Crockpot Chicken Thighs & Gravy transforms simple ingredients into a hearty meal everyone craves.
- Effortless preparation takes just 10 minutes before the slow cooker does the work.
- Bone-in thighs stay moist and flavorful, absorbing the gravy’s richness over hours.
- Versatile gravy clings to sides like mashed potatoes, biscuits, or even our best easy chicken pot pie with biscuits.
- Budget-friendly using everyday items like gravy mix and chicken stock.
- Family-pleasing taste mimics restaurant smothered chicken without the fuss.
Ingredients
Gather these straightforward ingredients for 4-6 servings:
- 6 bone-in, skin-on chicken thighs (about 2-3 lbs)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp Italian seasoning
- 2 tbsp olive oil (for searing)
- 2 cups chicken broth or stock
- 1 packet (1 oz) chicken gravy mix
- 4 tbsp unsalted butter, sliced
- 2 tbsp cornstarch
- 2 tbsp water (for slurry)
These create a silky gravy that elevates the thighs.
Step-by-Step Instructions
Follow these simple steps for foolproof results.
- Pat chicken thighs dry. Season both sides generously with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
- Heat olive oil in a skillet over medium-high. Sear thighs skin-side down first, 4-5 minutes per side until golden. Work in batches to avoid crowding.
- Transfer seared thighs to a 6-quart crockpot, skin-side up.
- Whisk chicken broth and gravy mix in a bowl until smooth. Pour over chicken. Top with butter slices.
- Cover and cook on low 4-5 hours or high 2-3 hours, until chicken reaches 165°F internally.
- Remove thighs to a plate. Mix cornstarch and water into a slurry. Stir into gravy while whisking. Return chicken, coat in sauce.
- Cook on high 20-30 minutes until gravy thickens. Serve hot.
How to Serve Crockpot Chicken Thighs & Gravy
Serving Crockpot Chicken Thighs & Gravy turns a simple slow cooker meal into a feast. Spoon generous portions over creamy mashed potatoes, letting the gravy cascade down for ultimate comfort. Pair with buttery biscuits or fluffy rice to soak up every drop of the savory sauce—think classic Southern smothered chicken vibes. Add steamed green beans, glazed carrots, or roasted broccoli on the side for color and nutrition; the gravy doubles as a veggie topper.
For a crowd-pleasing plate:
- Shred the tender meat off the bone and mix back into gravy for easy eating, especially with kids.
- Garnish with fresh parsley or chives for a pop of green.
- Serve family-style in the crockpot insert to keep warm during gatherings.
- Elevate with a side of comforting shredded chicken with gravy for variety.
Leftovers shine in sandwiches on crusty rolls or stuffed into easy chicken burrito casserole. This dish feeds 4-6 heartily, with 450-500 calories per serving including sides. It’s gluten-free adaptable using cornstarch slurry and low-sodium gravy mix. Kids adore the juicy thighs, while adults appreciate the depth from seared skins.
How to Store Crockpot Chicken Thighs & Gravy
Proper storage keeps Crockpot Chicken Thighs & Gravy fresh and flavorful for days. Cool completely before refrigerating to prevent condensation and spoilage. Portion into airtight containers with gravy covering chicken to maintain moisture—stores up to 4 days in the fridge.
For freezing:
- Use freezer-safe bags, flatten for space, label with date.
- Freezes well up to 3 months; thighs retain texture better than breasts.
- Thaw overnight in fridge, reheat on stovetop with splash of broth.
Reheating tips:
- Microwave in covered dish with damp paper towel, stir midway.
- Stovetop low simmer restores gravy silkiness; avoid high heat to prevent drying.
- Oven at 325°F covered with foil works for batches.
- Add milk or cream if gravy thickens too much post-reheat.
Safety first: Reheat to 165°F internal. Avoid leaving out over 2 hours. Transform leftovers into pot pies, quesadillas, or pasta by Day 3. Vacuum-seal for longer freezer life if meal prepping. This method preserves the dish’s homestyle appeal, making it ideal for weekly rotation.
Tips to Make Crockpot Chicken Thighs & Gravy
Master Crockpot Chicken Thighs & Gravy with these pro tips for flawless results every time. Bone-in thighs yield juicier meat; remove skin post-cooking if preferred for lower fat. Sear first for Maillard reaction flavor boost—skipping yields bland results.
Enhance success:
- Low-sodium broth and gravy mix control saltiness; taste before serving.
- Fresh spices amplify savoriness; old ones mute taste.
- No overcrowd crockpot—use 6-quart minimum for even cooking.
- Slurry timing critical: Add only if gravy thin after 4 hours.
- Veggies like onions, carrots, mushrooms in base layer absorb flavors without sogginess.
Troubleshoot:
- Too salty? Dilute with extra broth.
- Gravy separation? Blend smooth with immersion blender.
- Thighs tough? Extend low cook by 1 hour.
- Dairy-free: Swap butter for oil, use cream of mushroom soup.
Slow cookers vary; check doneness early. Rest chicken 5 minutes post-cook for juices to redistribute. Double recipe for crowds, but don’t exceed fill line. Gluten-free gravy packets abound. Pair with remote-start crockpots for true set-it-forget-it ease.
These tweaks ensure restaurant-worthy tenderness and gravy perfection, turning novices into pros.
Variations of Crockpot Chicken Thighs & Gravy
Customize Crockpot Chicken Thighs & Gravy endlessly for tastes and diets. Swap bone-in for boneless skinless thighs, reducing cook time to 3-4 hours low. Creamy version: Stir in sour cream or heavy cream last 30 minutes.
Creative twists:
- Spicy: Add cayenne, hot sauce, or diced jalapeños to seasoning.
- Veggie-loaded: Potatoes, carrots, celery in bottom for one-pot stew.
- BBQ: Mix BBQ sauce into gravy for tangy glaze.
- Mushroom: Sauté 8 oz sliced mushrooms pre-addition.
- Ranch: Dust with ranch packet alongside gravy mix.
Diet-friendly:
- Keto: Thickens naturally, low-carb sides.
- Whole30: Homemade gravy with arrowroot, coconut aminos.
- Asian-inspired: Soy sauce, ginger, sesame oil in broth.
Mexican flair with cumin, chili powder echoes easy chicken burrito casserole. Turkey thighs sub seamlessly. Serve deconstructed over quinoa for grain bowl. Holiday twist: Cranberry sauce swirl in gravy. These keep the dish fresh weekly without boredom, accommodating allergies or cravings effortlessly.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless breasts work; cook 4-6 hours low, shred easily. Thighs stay juicier longer.
Is searing necessary?
Recommended for flavor, but skip for dump-and-go; results still tasty.
How do I thicken runny gravy?
Cornstarch slurry as directed; or reduce on high uncovered 20 minutes.
Can I make this dairy-free?
Use oil instead of butter, vegan gravy mix, and broth base.
Freezer-friendly?
Absolutely; freeze up to 3 months, thaw and reheat with broth.
Final Thoughts
Crockpot Chicken Thighs & Gravy proves slow cooking masters comfort without complexity. Dive in for reliable, crowd-approved dinners that free up your schedule.
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Print
Crockpot Chicken Thighs & Gravy
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
Description
Tender Crockpot Chicken Thighs & Gravy: Juicy bone-in thighs slow-cooked in rich gravy with simple seasonings. Perfect over mashed potatoes.
Ingredients
- 6 bone-in chicken thighs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp Italian seasoning
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 packet chicken gravy mix
- 4 tbsp butter, sliced
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
1. Pat and season chicken thighs.
2. Sear in skillet 4-5 min per side.
3. Transfer to crockpot.
4. Whisk broth and gravy mix; pour over.
5. Top with butter slices.
6. Cook low 4-5 hrs or high 2-3 hrs.
7. Remove chicken; slurry cornstarch/water into gravy.
8. Return chicken; high 30 min to thicken.
Notes
Bone-in thighs best for flavor. Shred for sandwiches. Freezes well. Add veggies for one-pot.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with gravy
- Calories: 480
- Sugar: 1g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 150mg