Easy Crockpot Chicken Thighs Creamy Gravy (Printable Version)

Tender chicken thighs slow-cooked in a rich, creamy gravy for effortless comfort food perfect for busy days.

# 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 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt

→ Thickener

11 - 2 tablespoons cornstarch
12 - 2 tablespoons cold water

# How To Make It:

01 - Arrange chicken thighs in a single layer at the bottom of the slow cooker. Distribute chopped onion and minced garlic evenly over the meat.
02 - Combine chicken broth, heavy cream, butter, Italian seasoning, paprika, salt, and black pepper in a mixing bowl. Whisk thoroughly until butter is fully incorporated and mixture is smooth.
03 - Pour the creamy seasoning mixture evenly over the chicken and vegetables, ensuring all pieces are coated.
04 - Cover and cook on LOW setting for 6 hours, or until chicken reaches internal temperature of 165°F and is fork-tender.
05 - Fifteen minutes before serving, whisk cornstarch and cold water in a small bowl until smooth and no lumps remain.
06 - Stir the cornstarch slurry into the slow cooker. Cover and cook for an additional 10-15 minutes, or until gravy reaches desired consistency.
07 - Transfer chicken thighs to serving plates and spoon thickened creamy gravy generously over the top.

# Expert Suggestions:

01 -
  • You walk in the door after six hours to dinner that's been actively waiting for you, not judging your life choices
  • The gravy thickens into something restaurant worthy while you're literally doing nothing but occasionally smelling heaven drift through your house
02 -
  • Searing the chicken first adds incredible depth, but honestly, throwing everything in raw still produces results that'll make you look like a kitchen genius
  • The cream can separate slightly during long cooking, but that cornstark slurry at the end brings everything back together beautifully
03 -
  • Low sodium broth is crucial here since the reduction concentrates salt and you want control over that final flavor balance
  • Letting the chicken rest for a few minutes after serving helps it retain all those juices instead of releasing them immediately onto your plate

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