Easy Crockpot Chicken Thighs with Creamy Gravy
A comforting dish of chicken thighs cooked in a creamy mushroom gravy, perfect for busy days and family dinners.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and brown them on both sides, about 4-5 minutes per side.
- Combine the cream of mushroom soup, chicken broth, chopped onion, minced garlic, thyme, salt, and pepper in a slow cooker. Stir well.
- Place the browned chicken thighs into the slow cooker and coat with the sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
- Serve the chicken with the creamy gravy over rice or mashed potatoes.
Notes
For thicker gravy, use a cornstarch slurry at the end of cooking. Store leftovers in an airtight container for up to 3 days.