Ingredients You’ll Need
Serves 6–8
For the Chicken and Gravy:
- 6 bone-in, skin-on chicken thighs (or drumsticks for variety)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion , sliced
- 3 garlic cloves , minced
- 2 cups chicken broth (low-sodium preferred)
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp all-purpose flour (for thickening)
- 1 tsp dried thyme (or rosemary for a different flavor)
- Optional : 1 cup sliced mushrooms or diced carrots for added veggies
- Mashed potatoes
- Egg noodles
- Steamed rice
- Green beans or roasted vegetables
Step 1: Season the Chicken
- Pat the chicken dry with paper towels and season generously with salt and pepper on both sides.
Step 2: Layer in the Crockpot
- Place the sliced onions at the bottom of the slow cooker to create a flavorful base.
- Arrange the seasoned chicken thighs on top of the onions. Sprinkle the minced garlic over the chicken.
Step 3: Add Liquid and Seasonings
- Pour the chicken broth into the slow cooker. Sprinkle the dried thyme evenly over the chicken.
- If using optional veggies like mushrooms or carrots, add them now.
Step 4: Cook
- Cover and cook on low for 6–8 hours or high for 3–4 hours , until the chicken is tender and cooked through.
Step 5: Thicken the Gravy
- Remove the chicken from the slow cooker and set aside. Skim off any excess fat from the liquid if desired.
- In a small bowl, whisk together the flour and heavy cream until smooth. Stir this mixture into the slow cooker.
- Turn the slow cooker to high and let the gravy simmer uncovered for 10–15 minutes , stirring occasionally, until it thickens slightly.
Step 6: Serve
- Return the chicken to the slow cooker to coat it in the gravy, or serve the gravy alongside.
- Serve over mashed potatoes, egg noodles, or steamed rice. Garnish with fresh parsley if desired.