3-Ingredient Crockpot Chicken Thighs & Gravy (Print Version)
Easy 3-ingredient Crockpot Chicken Thighs & Gravy. Minimal effort for tender, flavorful chicken and rich gravy. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 250 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Hearty Foundation
01 -
2 lbs bone-in, skin-on chicken thighs
02 -
1 tbsp olive oil
03 -
1/2 tsp kosher salt
04 -
1/4 tsp black pepper
→ The Velvety Gravy Base
05 -
1 (10.5 oz) can condensed cream of mushroom soup
06 -
1/2 cup low-sodium chicken broth
07 -
1 tsp Worcestershire sauce
→ The Savory Flavor Infuser
08 -
1 (1 oz) packet dry onion soup mix
09 -
1/2 tsp garlic powder
10 -
1/4 tsp dried thyme
11 -
Pinch of red pepper flakes (optional)
12 -
1 bay leaf
→ Fresh Finish & Garnish
13 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
Pat dry 2 lbs bone-in, skin-on chicken thighs. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken skin-side down for 3-5 minutes until golden brown. This step enhances the flavor of your 3-Ingredient Crockpot Chicken Thighs & Gravy.
02 -
In a medium bowl, whisk together 1 (10.5 oz) can condensed cream of mushroom soup, 1/2 cup low-sodium chicken broth, and 1 tsp Worcestershire sauce until smooth.
03 -
Stir in 1 (1 oz) packet dry onion soup mix, 1/2 tsp garlic powder, 1/4 tsp dried thyme, and a pinch of red pepper flakes (if using) into the gravy mixture. Add 1 bay leaf. This savory blend is key to the rich taste of your 3-Ingredient Crockpot Chicken Thighs & Gravy.
04 -
Place the seared chicken thighs into the bottom of a 6-quart (or larger) crockpot. Pour the prepared gravy mixture evenly over the chicken, ensuring the thighs are well coated.
05 -
Cover the crockpot and cook on low for 4 hours, or on high for 2-3 hours, until the chicken is tender and cooked through (internal temperature 165°F).
06 -
Carefully remove the chicken thighs from the crockpot. Discard the bay leaf. Shred the chicken meat from the bones using two forks. If desired, whisk 1-2 tbsp cornstarch slurry into the gravy in the crockpot and cook on high for 15-20 minutes to thicken.
07 -
Return the shredded chicken to the crockpot and stir to combine with the gravy. Garnish your delicious 3-Ingredient Crockpot Chicken Thighs & Gravy with 2 tbsp fresh parsley, chopped, before serving warm.
# Notes:
01 -
For an even quicker prep, you can skip searing the chicken thighs. While searing adds depth of flavor and crisps the skin, the dish will still be delicious cooked directly in the crockpot.
02 -
This comforting dish pairs wonderfully with mashed potatoes, white rice, or egg noodles to soak up all that delicious gravy.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
04 -
Feel free to experiment with other condensed cream soups like cream of chicken or celery for a slightly different flavor profile in your gravy.
# Tools You'll Need:
01 -
Slow cooker
02 -
Measuring cups
03 -
Measuring spoons
04 -
Tongs
05 -
Cutting board
06 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 504 kcal
Total Fat: 33 g
Total Carbohydrate: 9 g
Protein: 40 g