Tender Crockpot Chicken Thighs with Creamy Mushroom Gravy
A comforting and easy slow cooker recipe featuring juicy bone-in chicken thighs simmered in a rich, creamy mushroom gravy. Perfect for cozy dinners and busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours (low) or 3-4 hours (high)
- Total Time: 5 hours 15 minutes to 6 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
- 8 ounces (225 grams) fresh mushrooms, sliced (cremini or baby bella recommended)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups (360 ml) low-sodium chicken broth
- ½ cup (120 ml) heavy cream
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- Salt to taste (kosher salt recommended)
- Black pepper to taste (freshly cracked)
- 1 tablespoon olive oil
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 4-5 minutes per side. Transfer chicken to a plate.
- In the same skillet, melt butter. Add chopped onions and cook until translucent, about 3 minutes. Add sliced mushrooms and cook until softened and browned, about 6-7 minutes. Stir in minced garlic and fresh thyme; cook for another minute until fragrant.
- Sprinkle flour over the mushroom mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste. Slowly whisk in chicken broth, scraping up browned bits from the pan. Simmer until the mixture thickens slightly, about 3-4 minutes. Remove from heat.
- Place browned chicken thighs at the bottom of the crockpot. Pour the mushroom gravy over the chicken, making sure they’re well coated. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
- About 30 minutes before serving, stir in the heavy cream into the crockpot. Mix gently to combine and let it warm through, thickening the gravy further.
- Taste the gravy and adjust salt and pepper as needed. If the gravy is too thick, add a splash of broth or cream to loosen it.
Notes
Browning the chicken before slow cooking adds depth of flavor but can be skipped if short on time. Sauté mushrooms well to reduce excess moisture and prevent thin gravy. Use bone-in, skin-on thighs for juicier meat and richer gravy. Stir in cream at the end for a luscious gravy texture. If gravy is too thin, thicken with a cornstarch slurry. Keep crockpot lid closed during cooking to maintain moisture and temperature.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350400
- Sugar: 12
- Sodium: 400
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 57
- Fiber: 12
- Protein: 30
Keywords: crockpot chicken thighs, creamy mushroom gravy, slow cooker chicken, comfort food, easy dinner, bone-in chicken, mushroom sauce