I make this Crockpot Chicken Thighs & Gravy on repeat during busy weeks — it’s one of those hands-off dinners that still tastes like care and time went into it. It’s braised chicken thighs cooked slowly in a savory gravy until the meat is tender and the sauce is rich. Families love it for the comfort factor, and it’s especially handy for weeknights, potlucks, or a cozy Sunday supper. If you like easy prep and big, homey flavors, this recipe delivers. For another crowd-pleasing, low-effort option you can serve alongside this, try my take on the buffalo chicken dip with cottage cheese.

Why you’ll love this dish

This recipe is all about convenience and comfort. Bone-in chicken thighs stay juicy during long cooking, and the slow heat coaxes flavor out of a simple gravy packet and onions — minimal ingredients, maximum payoff. It’s budget-friendly, family-approved (kids usually go for the rice-and-gravy combo), and perfect when you want dinner ready without babysitting the stove. Make it for a weeknight, a casual gathering, or when you need an easy meal to freeze in portions.

The cooking process explained

Before you start: pat the thighs dry and place them in the crockpot in a single layer. Whisk the chicken broth with the gravy mix and seasonings, then pour over the chicken so everything simmers together. Cook low and slow for tender, falling-off-the-bone meat, or speed it up on high if you’re short on time. Finish by thickening the sauce on high if needed, then serve everything spooned over hot white rice. This simple sequence keeps the prep short and the result reliably saucy.

What you’ll need

4 chicken thighs (bone-in recommended)
1 cup chicken broth (low-sodium)
1 packet gravy mix (about 1 oz)
1 onion, chopped
1 tsp garlic powder
Salt and pepper to taste
Cooked white rice for serving

Notes and substitutions: Boneless thighs will work but will cook a bit faster and may be slightly less flavorful. Low-sodium broth helps control salt; adjust at the end. If you don’t have a gravy packet, you can substitute 2 tbsp cornstarch mixed into the broth with extra seasoning.

Step-by-step instructions

Pat the chicken thighs dry with paper towels and arrange them in a single layer in the bottom of the crockpot.
In a medium bowl, whisk together 1 cup low-sodium chicken broth, the gravy mix packet, the chopped onion, 1 teaspoon garlic powder, and a pinch of salt and pepper until smooth.
Pour the gravy mixture evenly over the chicken, making sure the chopped onions are spread across the top.
Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
Remove the chicken to a plate and stir the gravy in the crockpot. If it’s too thin, whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) into the gravy and cook on high for 10–15 minutes to thicken.
Return the chicken if you like or serve thighs whole, spooning the thickened gravy over hot cooked white rice.

Best ways to enjoy it

Serve the thighs over a mound of steaming white rice so the grains soak up the gravy. Add a crisp side salad or steamed green beans for freshness and color. For extra comfort, pair it with mashed potatoes or buttery egg noodles. Garnish with chopped parsley or a squeeze of lemon if you want a bright contrast to the savory sauce.

You can also fold shredded leftovers into warmed rice or serve the meat on biscuits for a gravy-topped sandwich. For a low-carb plate, swap rice for cauliflower mash.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking; they’ll keep 3–4 days. To reheat, warm gently on the stove over medium-low, stirring occasionally, or microwave in short intervals to avoid drying the chicken. If the gravy has thickened too much, stir in a splash of chicken broth or water while reheating.

To freeze: cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Always check that reheated chicken reaches 165°F before serving.

Helpful cooking tips

Patting the thighs dry before browning (if you choose to sear) helps them brown better and improves flavor, but it’s optional for the slow-cooker method.
Distribute the onion evenly so it flavors the gravy rather than clumping on one side.
If you prefer a brighter gravy, stir in a teaspoon of Dijon mustard or a splash of white wine after removing the chicken.
Use bone-in thighs for richer flavor; bone adds depth during long cooking.
If you need thicker gravy fast, dissolve 1–2 teaspoons of instant mashed potato flakes into the sauce instead of cornstarch.

For a creamy variation or when you want to mash leftover meat into a dip, see an easy dip idea like the buffalo chicken dip with cottage cheese for inspiration.

Creative twists

Mushroom gravy: add sliced mushrooms to the crockpot for an earthy twist.
Herbed lemon: stir in fresh thyme and a teaspoon of lemon zest near the end for brightness.
Spicy kick: add a pinch of cayenne or a tablespoon of hot sauce to the gravy mix.
Gluten-free: use a gluten-free gravy mix or thicken with cornstarch.
Slow-cooker pot pie: shred the chicken and fold into the gravy, then top with biscuit dough and bake until golden.

Common questions

Q: Can I use boneless chicken thighs?
A: Yes. Boneless thighs will cook faster and can become tender quicker; check for doneness earlier (around 3–4 hours on low). Adjust cooking time so they don’t dry out.

Q: Is it safe to leave this in a crockpot all day?
A: It’s safe if you follow timing and temperature guidelines. Cook on low for up to 8 hours with a full crockpot; ensure the chicken reaches 165°F. Don’t leave cooked food at room temperature for more than two hours.

Q: How can I thicken the gravy without cornstarch?
A: Simmer the gravy uncovered for 15–20 minutes to reduce it, or whisk in 1–2 teaspoons of instant mashed potato flakes. A small amount of flour mixed with cold water works too, but cook longer to remove a raw flour taste.

Q: Can I double this recipe?
A: Yes. Use a larger slow cooker and make sure the chicken is in a single layer or slightly overlapping; increase liquid proportionally. Cooking time may be a bit longer if the pot is very full.

Q: What if the gravy is too salty?
A: Add a splash of unsalted chicken broth or a peeled potato cooked in the sauce for 20 minutes to absorb some salt, then remove the potato. Balance flavors with a squeeze of lemon if needed.

Conclusion

If you want a dependable, cozy dinner with minimal hands-on time, this Crockpot Chicken Thighs & Gravy is a go-to. For a smaller portion or an alternate gravy approach, see this version at Crock Pot Chicken Thighs and Gravy (For Two) – The Country Cook.

Crockpot Chicken Thighs & Gravy

Author: amir_hassan
Total Time: 375 minutes
Yield: 4 servings
Diet: Gluten-free option available

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Description

Tender chicken thighs cooked slowly in a savory gravy, perfect for busy weeknights or potlucks.

Ingredients

4 chicken thighs (bone-in recommended)
1 cup low-sodium chicken broth
1 packet gravy mix (about 1 oz)
1 onion, chopped
1 tsp garlic powder
Salt and pepper to taste
Cooked white rice for serving

Instructions

Pat the chicken thighs dry with paper towels and arrange them in a single layer in the bottom of the crockpot.
In a medium bowl, whisk together the chicken broth, gravy mix, chopped onion, garlic powder, and a pinch of salt and pepper until smooth.
Pour the gravy mixture evenly over the chicken, ensuring the onions are spread across the top.
Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
Remove the chicken to a plate and stir the gravy in the crockpot. To thicken, whisk a cornstarch slurry and cook on high for 10–15 minutes.
Serve the chicken whole or return it to the pot, spooning the thickened gravy over hot cooked white rice.

Notes

Boneless thighs will work but may cook faster and be slightly less flavorful. Low-sodium broth helps control salt; adjust at the end. For a gluten-free version, use gluten-free gravy mix.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Comfort Food