Easy Crockpot Chicken Thighs Creamy Gravy (Print)

Tender chicken thighs slow-cooked in creamy rich gravy for effortless comfort food.

# 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 - ½ teaspoon ground black pepper
10 - 1 teaspoon salt

→ Thickener

11 - 2 tablespoons cornstarch
12 - 2 tablespoons cold water

# How To Make It:

01 - Place chicken thighs in the bottom of the slow cooker, ensuring even distribution for consistent cooking.
02 - Scatter chopped onion and minced garlic evenly over the chicken pieces.
03 - In a mixing bowl, whisk together chicken broth, heavy cream, melted butter, Italian seasoning, paprika, salt, and pepper until thoroughly combined.
04 - Pour the seasoned cream mixture evenly over the chicken and aromatics in the slow cooker.
05 - Cover and cook on LOW setting for 6 hours or until chicken reaches internal temperature of 165°F and is fork-tender.
06 - Approximately 15 minutes before serving, whisk cornstarch and cold water in a small bowl until smooth and lump-free.
07 - Stir the cornstarch slurry into the slow cooker, mixing well to incorporate. Cook uncovered for 10-15 minutes until gravy reaches desired consistency.
08 - Plate chicken thighs and ladle generous amounts of creamy gravy over each portion.

# Expert Tips:

01 -
  • You barely have to chop anything, yet it tastes like you spent all Sunday cooking
  • The gravy somehow manages to be both luxurious and secretly simple
  • Leftovers taste even better the next day, if they last that long
02 -
  • Heavy cream can sometimes separate in slow cookers, but the cornstarch slurry at the end fixes everything
  • If your gravy looks too thin, let it cook longer with the lid off—the liquid needs to evaporate to thicken properly
03 -
  • If the gravy looks curdled, keep whisking—it often comes together beautifully once the cornstarch is added
  • Sour cream or cream cheese create a tangier gravy that's unexpectedly delicious

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