Slow Cooker Chicken Thighs (with Gravy!)
My favorite slow cooker chicken thighs recipe! Tender chicken thighs, baby potatoes, and carrots simmered in a rich broth that turns into a delicious gravy. Searing the chicken first is the key to flavor! This is comforting, one pot meal that's freezer-friendly!
Servings: 6 people
Calories: 501kcal
Equipment
- 12-inch cast iron skillet for searing the chicken, or any skillet
Ingredients
For the chicken and seasoning
- 6 bone-in chicken thighs about 3 pounds
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 1 ½ teaspoons Kosher salt
- ½ teaspoon ground black pepper
- Olive oil
For the rest:
- 1 ½ pounds baby potatoes
- 3 medium carrots peeled and thick sliced
- 1 medium yellow onion chopped
- 2 cups chicken broth
- 3 bay leaves
- 4 fresh sprigs rosemary and thyme 2 of each
- Salt and pepper to taste
- 3 teaspoons cornstarch diluted with about 1 tablespoon water (for the thickening slurry)
Instructions
- Prep chicken: Trim off any excess fat from the chicken thighs. Pat dry thoroughly with paper towel.
- Season chicken: Season chicken thighs generously with a few drizzles of olive oil, garlic powder, onion powder, Italian seasoning, paprika, salt and ground black pepper. Set aside.
- Sear: In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides, skin-side down first, until golden, about 4-5 minutes per side. Tip: Sear undisturbed to get a good sear. If it sticks, it’s not ready to flip yet. Use medium or medium-high heat to avoid burning.
- Optional: Deglaze the pan’s browned bits with some broth (or wine), and add it to the slow cooker.
- Arrange vegetables and chicken in slow cooker: In a large 6 or 7-quart slow cooker, arrange the potatoes, carrots, and onions. Season lightly with salt and pepper. Place the seared chicken on top. If you deglazed the browned bits, add that too (highly recommended).
- Add liquid and herbs: Pour in the chicken broth. Nestle in the bay leaves and sprigs of rosemary and thyme.
- Cook: Cover and cook on the HIGH setting for 3.5 to 4 hours until the chicken is tender.
- Thicken gravy and serve: Once ready, transfer the chicken and potatoes onto a plate (you can leave the carrots in there). Stir the cornstarch slurry into the hot liquid until incorporated, then return the chicken and potatoes. Cover and cook for another 15 minutes or until thickened, warm and thickened. Enjoy!
- Optional crispy skin finish: Transfer just the chicken onto a sheet pan and broil for 3-5 minutes. Highly recommended!
Video
Notes
- Searing makes a HUGE difference in flavor. I tried skipping the sear and it turned out bland. So do take the extra 10 minutes to sear.
- Sear the chicken undisturbed so it actually browns, not steams. If it sticks to the pan, it’s likely not ready to flip yet.
- Those browned bits in the pan = flavor! I’d highly recommend deglazing and adding that to the crockpot.
- Don’t overdo liquid: Keep chicken on top of the veggies so it doesn’t boil in the broth. It will look like less at first, but the chicken releases plenty of juices as it cooks.
- Cook time on HIGH: 3.5 to 4 hours is ideal. Longer can make it too soft and stringy.
- Cooking on LOW? If so, cook for max 6 hours. I still think the high setting is better for thighs when it comes to texture.
- Gravy tip: Taste the broth before thickening and adjust salt if needed.
- Cornstarch slurry: Always mix cornstarch with water first. If you just add plain cornstarch into hot liquids, it will clump up. Give the gravy 10-15 minutes, it thickens as it heats. If not thick enough, add more.
- Store leftovers in the fridge (in an airtight container) for up to 3-4 days.
- Freezing and reheating: Freeze with plenty of gravy to keep the chicken from drying out. Thaw overnight and reheat with a splash of broth to loosen. Or reheat directly from frozen.
- Potatoes: Yukon gold or reds hold their shape. Avoid russet potatoes.
- Boneless thighs: cook a bit less, check early, about 3 hours on HIGH.
- Add-ins: Swap potatoes for sweet potatoes, add mushrooms or green beans!
- No fresh herbs? Sprinkle about ½ teaspoon of Italian seasoning instead.
- No cornstarch? Use a flour slurry instead, 1:1 substitution.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1bowl | Calories: 501kcal | Carbohydrates: 28g | Protein: 27g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 432mg | Potassium: 942mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5324IU | Vitamin C: 26mg | Calcium: 54mg | Iron: 2mg