Crockpot Chicken Thighs Creamy Gravy (Printable Version)

Tender slow-cooked chicken thighs in rich, creamy gravy with minimal prep.

# 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, or to taste

→ Thickener

11 - 2 tablespoons cornstarch
12 - 2 tablespoons cold water

# How To Make:

01 - Place chicken thighs in an even layer at the bottom of the crockpot. Scatter chopped onion and minced garlic evenly over the chicken.
02 - In a mixing bowl, whisk together chicken broth, heavy cream, melted butter, Italian seasoning, paprika, salt, and black pepper until thoroughly combined and smooth.
03 - Evenly pour the seasoned cream mixture over the chicken and vegetables in the crockpot, 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 - About 15 minutes before serving, stir cornstarch into cold water in a small bowl until completely dissolved and smooth.
06 - Stir the cornstarch slurry into the crockpot. 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 Advice:

01 -
  • The gravy develops this incredible depth that tastes like you spent hours reducing it on the stove
  • You can walk away for 6 hours and come back to something that feels like a proper Sunday dinner
02 -
  • Cornstarch needs that full 15 minutes at the end to cook out completely or your gravy will taste chalky
  • Heavy cream can separate if cooked too long on high so stick to the LOW setting for best results
03 -
  • Use full fat cream because low fat versions can break and look curdled after long cooking
  • Let the slurry come to room temperature while the chicken cooks so it incorporates more smoothly

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