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Slow Cooker Chicken Thighs with Herb-Infused Gravy Recipe

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3.8 from 15 reviews

  • Author: Sara
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings

Description

This Slow Cooker Chicken Thighs recipe delivers tender, flavorful chicken cooked alongside hearty baby potatoes, carrots, and onions in a savory herb-infused gravy. The chicken is first seared for a golden crust, then slow-cooked to perfection, resulting in juicy meat and rich, comforting flavors. Finished with a luscious cornstarch-thickened gravy and an optional crispy skin broil, this dish makes for a satisfying and easy weeknight meal.

Ingredients

Chicken

  • 6 bone-in chicken thighs (about 3 pounds)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon ground black pepper
  • Olive oil (for drizzling and searing)

Vegetables and Aromatics

  • 1 ½ pounds baby potatoes
  • 3 medium carrots (peeled and thick sliced)
  • 1 medium yellow onion (chopped)

Liquid and Herbs

  • 2 cups chicken broth
  • 3 bay leaves
  • 4 fresh sprigs rosemary and thyme (2 of each)
  • Salt and pepper (to taste)

Thickening Slurry

  • 3 teaspoons cornstarch (diluted with about 1 tablespoon water)

Instructions

  1. Prep chicken: Trim off any excess fat from the chicken thighs and pat them dry thoroughly with paper towels to ensure a good sear.
  2. Season chicken: Generously season the chicken thighs with olive oil, garlic powder, onion powder, Italian seasoning, smoked paprika, Kosher salt, and ground black pepper. Set aside.
  3. Sear chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down first, undisturbed, until golden brown, about 4-5 minutes per side. This step locks in flavor and creates a crispy crust.
  4. Deglaze skillet (optional): Pour some chicken broth or wine into the hot skillet to loosen the browned bits. Add this flavorful liquid to the slow cooker for enhanced taste.
  5. Arrange vegetables and chicken: In a 6 or 7-quart slow cooker, arrange the baby potatoes, sliced carrots, and chopped onion. Lightly season them with salt and pepper. Place the seared chicken thighs on top, along with any deglazed pan juices.
  6. Add liquids and herbs: Pour in 2 cups of chicken broth. Nestle in the bay leaves and fresh rosemary and thyme sprigs for aromatic depth.
  7. Slow cook: Cover the slow cooker and cook on the HIGH setting for 3.5 to 4 hours, until the chicken is tender and fully cooked.
  8. Thicken gravy: Remove chicken and potatoes onto a plate (you may leave carrots in the cooker). Stir the cornstarch slurry into the hot cooking liquid until smooth. Return chicken and potatoes to the cooker, cover, and cook for another 15 minutes until the gravy thickens and everything is warmed through.
  9. Optional crispy finish: For crispy skin, transfer just the chicken thighs to a sheet pan and broil in the oven for 3-5 minutes. Serve immediately and enjoy!

Notes

  • Searing the chicken before slow cooking adds depth of flavor and texture but can be skipped in a hurry.
  • Deglazing the pan captures flavorful bits and adds richness to the sauce — highly recommended.
  • Be sure to dilute the cornstarch with water before adding to avoid lumps in the gravy.
  • Broiling the chicken at the end crisps the skin nicely but is optional.
  • Adjust seasoning to taste at the end, especially salt and pepper.
  • This recipe works best with bone-in, skin-on chicken thighs for flavor and moisture.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/slow-cooker-chicken-thighs-with-herb-infused-gravy-recipe/