Crockpot Chicken Thighs Creamy Gravy (Printable)

Tender slow-cooked chicken thighs in rich, creamy gravy. Ready with just 10 minutes prep time.

# What You'll 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 - ½ teaspoon ground black pepper
10 - 1 teaspoon salt, or to taste

→ Thickener

11 - 2 tablespoons cornstarch
12 - 2 tablespoons cold water

# How-To Steps:

01 - Place the chicken thighs in an even layer at the bottom of the crockpot.
02 - Scatter the chopped onion and minced garlic evenly over the chicken.
03 - In a mixing bowl, whisk together chicken broth, heavy cream, melted butter, Italian seasoning, paprika, salt, and black pepper until fully incorporated and smooth.
04 - Pour the creamy mixture evenly over the chicken and vegetables, ensuring all pieces are coated.
05 - Cover and cook on LOW setting for 6 hours, or until chicken is fork-tender and reaches an internal temperature of 165°F.
06 - About 15 minutes before serving, whisk cornstarch and cold water in a small bowl until smooth to create a slurry.
07 - Stir the slurry into the crockpot, cover, and cook for an additional 10–15 minutes until the gravy reaches desired consistency.
08 - Transfer chicken thighs to serving plates and spoon the thickened creamy gravy generously over the top.

# Expert Tips:

01 -
  • Set it and forget it cooking that delivers restaurant quality flavor with zero fuss
  • The gravy develops a depth that usually takes hours of active stove time
  • Leftovers somehow taste even better the next day
02 -
  • The gravy will look thin right up until you add the cornstarch slurry then it thickens beautifully in minutes
  • Resist the urge to peek too often as every time you lift the lid you add 15 to 20 minutes of cooking time
03 -
  • Pat the chicken dry before adding it to help the seasoning stick better
  • Let the cornstarch slurry sit for a minute after whisking to ensure it is fully dissolved

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