Crock Pot Chicken Thighs (Printer-Friendly)
Juicy chicken thighs slow-cooked with a rich, savory gravy for an effortless, comforting meal.
# What You'll Need:
→ Poultry
01 -
4 bone-in chicken thighs
→ Seasonings
02 -
½ teaspoon salt
03 -
¼ teaspoon garlic powder
04 -
¼ teaspoon onion powder
05 -
¼ teaspoon paprika
06 -
¼ teaspoon Italian seasoning
07 -
¼ teaspoon black pepper
→ Liquids
08 -
2 tablespoons olive oil
09 -
2 cups unsalted chicken stock
→ Gravy
10 -
1 ounce packet chicken gravy mix
11 -
4 tablespoons butter, sliced
12 -
2 tablespoons cornstarch
13 -
2 tablespoons water
# Steps to Follow:
01 -
Thoroughly season chicken thighs on both sides with salt, garlic powder, onion powder, paprika, Italian seasoning, and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown on both sides, approximately 5 to 10 minutes, without fully cooking through.
03 -
Place seared chicken thighs into the base of a 6-quart slow cooker in a single layer.
04 -
In a large bowl, whisk together unsalted chicken stock and chicken gravy mix until smooth.
05 -
Pour gravy mixture evenly over the chicken thighs. Top with slices of butter.
06 -
Cook on low for 4 to 5 hours or on high for 2 to 3 hours until the internal temperature of the chicken reaches 165°F (74°C).
07 -
Remove chicken thighs from the slow cooker. Stir cornstarch and water together in a small bowl to create a slurry.
08 -
With the slow cooker on high, whisk the cornstarch slurry into the cooking liquid. Return chicken thighs to the slow cooker, coating thoroughly in the gravy.
09 -
Cook on high for an additional 30 minutes to thicken the gravy. Serve immediately.
# Extra Suggestions:
01 -
Searing the chicken prior to slow cooking enhances flavor and texture; skipping searing may result in less appealing skin.
02 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
03 -
For reheating, use a slow cooker or oven to maintain moisture and avoid drying.