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Crock Pot Chicken Thighs with Garlic Butter Gravy

Crock Pot chicken thighs with garlic butter gravy—slow-cooked until tender, then finished with a quick cornstarch thickening for a silky sauce. Sear for extra browning and spoon the rich garlic-butter gravy over juicy chicken.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2.5 lb bone-in, skin-on chicken thighs
Seasoning and aromatics
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, sliced
  • 4 garlic, minced
Sauce
  • 1 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Cornstarch slurry and garnish
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with paprika, garlic powder, onion powder, kosher salt, black pepper, and Italian seasoning.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
  3. Sear the chicken thighs for 2–3 minutes per side until lightly browned, then transfer them to the slow cooker.
Slow cook with garlic butter gravy
  1. Add the sliced onion and minced garlic to the bottom of the slow cooker.
  2. Place the chicken thighs on top of the onions and garlic.
  3. Mix the chicken broth, Worcestershire sauce, Dijon mustard, and melted butter, then pour the mixture over the chicken.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender and cooked through.
Thicken and serve
  1. Remove the chicken and keep warm while you thicken the gravy.
  2. Mix cornstarch with water, then stir the slurry into the cooking liquid.
  3. Cook on HIGH for 10–15 minutes, until the gravy thickens and looks glossy.
  4. Return the chicken to the crock pot and spoon the gravy over the top.
  5. Garnish with chopped fresh parsley and serve with mashed potatoes, rice, or roasted vegetables.

Notes

For the richest flavor, keep the chicken thighs skin-on during cooking so more seasoning concentrates in the drippings. Refrigerate leftovers in a covered container for up to 4 days; reheat gently to avoid drying. Freezing is yes—freeze in portions with gravy for up to 3 months and thaw in the fridge. For a lower-sodium option, use reduced-sodium chicken broth and reduce the kosher salt slightly to taste.