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