Crockpot Chicken Thighs
This comforting and easy crockpot recipe features chicken thighs slow-cooked with cream of chicken soup and broth, resulting in a creamy gravy that clings to every bite—perfect for busy families.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (Bone-in, skin-on thighs add flavor. Remove skin for less fat.)
- 1 can cream of chicken soup (Full fat for rich gravy; use low-fat or homemade for lighter option.)
- 1 cup chicken broth (Use low-sodium broth for better control over salt.)
- 1 piece onion, chopped (Yellow onion offers sweetness. Chop into medium pieces.)
- 2 cloves garlic, minced (Fresh garlic preferred; can substitute with garlic powder.)
- to taste salt and pepper (Start with 1/2 tsp salt and 1/4 tsp pepper.)
Optional Garnish
- 1 tablespoon fresh parsley, chopped (Chop just before serving for color.)
Instructions
Preparation
- Place chicken thighs in the crockpot in a single layer.
- In a bowl, mix cream of chicken soup, chicken broth, chopped onion, minced garlic, salt, and pepper until combined.
- Pour the mixture over the chicken thighs in the crockpot, ensuring the chicken is well covered.
Cooking
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Serve with gravy over rice or mashed potatoes, garnished with fresh parsley if desired.
- If gravy is thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the crockpot; cook on high for an additional 10-15 minutes until thickened.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat in the microwave, stovetop, or oven as needed. Adjust seasoning at the end if necessary.