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Tender Crock Pot Chicken Thighs

Tender crock pot chicken thighs slow-cooked in a rich garlic herb gravy for juicy, fork-tender results. Sear in a skillet (optional), then dump, simmer on LOW or HIGH, and thicken the gravy with cornstarch for a glossy finish.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb bone-in, skin-on chicken thighs (or boneless, skinless
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Gravy
  • 1.5 cup chicken broth
  • 1 can (0.87 oz) chicken gravy mix
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 4 clove garlic, minced
  • 2 tbsp butter
  • 1 tsp fresh thyme leaves
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and optionally sear
  1. Pat the chicken thighs dry and season them with garlic powder, onion powder, smoked paprika, Italian seasoning, kosher salt, and black pepper. Keep the surface dry so the seasonings cling.
  2. Heat the olive oil in a cast iron skillet over medium-high heat until it shimmers. The oil should be hot enough to lightly color the chicken.
  3. Sear the chicken thighs for 2–3 minutes per side until lightly golden (optional but recommended). Transfer to the slow cooker after browning.
Slow cook
  1. Place the chicken into the Dutch oven. Spread them in a single layer when possible for even cooking.
  2. Whisk together the chicken broth, chicken gravy mix, minced garlic, butter, and fresh thyme leaves until smooth. Pour the mixture over the chicken.
  3. Cover and cook on LOW for 6–7 hours. Cook until the chicken is very tender and easily pulls apart.
  4. Cover and cook on HIGH for 3–4 hours. Cook until the chicken is very tender and easily pulls apart.
  5. Remove the chicken and keep warm. The gravy remains in the pot for thickening.
Thicken and serve
  1. Mix the cornstarch with water and stir it into the cooking liquid. This slurry should look smooth before it fully disappears.
  2. Cover and cook on HIGH for 10–15 minutes until the gravy thickens. Look for a coating consistency when you drag a spoon through the liquid.
  3. Return the chicken to the slow cooker and coat with the gravy. Ensure each piece is well covered before serving.
  4. Garnish with chopped fresh parsley and serve. Spoon the garlic herb gravy over mashed potatoes, rice, or buttered noodles.

Notes

For extra flavor, don’t skip the optional sear—it adds color that carries into the gravy. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently until hot. Freeze chicken and gravy for up to 2 months, then thaw in the fridge and reheat. Dietary swap: use low-sodium chicken broth and a low-sodium gravy mix to reduce salt.