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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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

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.

Method
 

Preparation
  1. Place chicken thighs in the crockpot in a single layer.
  2. In a bowl, mix cream of chicken soup, chicken broth, chopped onion, minced garlic, salt, and pepper until combined.
  3. Pour the mixture over the chicken thighs in the crockpot, ensuring the chicken is well covered.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
  2. Serve with gravy over rice or mashed potatoes, garnished with fresh parsley if desired.
  3. 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.