Crock Pot Chicken Thighs (Printer-Friendly)
Slow-cooked chicken thighs with savory spices and rich gravy for a perfect dinner for two.
# What You’ll Need:
→ Poultry
01 -
4 bone-in chicken thighs
→ Seasonings
02 -
½ teaspoon salt
03 -
¼ teaspoon garlic powder
04 -
¼ teaspoon onion powder
05 -
¼ teaspoon paprika
06 -
¼ teaspoon Italian seasoning
07 -
¼ teaspoon black pepper
→ Liquids
08 -
2 tablespoons olive oil
09 -
2 cups unsalted chicken stock
→ Gravy
10 -
1 ounce chicken gravy mix packet
11 -
4 tablespoons butter, sliced
12 -
2 tablespoons cornstarch
13 -
2 tablespoons water
# Steps to Follow:
01 -
Thoroughly season chicken thighs on both sides with salt, garlic powder, onion powder, paprika, Italian seasoning, and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown on both sides, approximately 5 to 10 minutes, without fully cooking through.
03 -
Transfer seared chicken thighs to the base of a 6-quart slow cooker.
04 -
In a large bowl, whisk together chicken stock and chicken gravy mix until fully combined.
05 -
Pour the chicken stock mixture evenly over the chicken thighs in the slow cooker. Arrange sliced butter on top of the chicken.
06 -
Cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours until the chicken reaches an internal temperature of 165°F (74°C).
07 -
Remove chicken thighs from slow cooker. Combine cornstarch and water in a small bowl to create a slurry.
08 -
Slowly whisk the slurry into the slow cooker while stirring continuously. Return chicken to the slow cooker and coat with the thickened gravy.
09 -
Increase slow cooker to high heat and cook for an additional 30 minutes to thicken the gravy. Serve immediately.
# Helpful Hints:
01 -
Searing chicken thighs before slow cooking enhances flavor and texture, preventing flabby skin.
02 -
Leftovers can be refrigerated up to 3 days or frozen up to 3 months.
03 -
Reheat gently using slow cooker or oven to retain moisture.