Slow Cooker Chicken Thighs with Onions & Gravy

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Slow Cooker Chicken Thighs with Onions & Gravy

This dish relies on “low and slow” heat to break down the connective tissue in the chicken, resulting in meat that practically melts. The onions caramelize slightly in the cooker, adding a natural sweetness to the savory brown gravy.

Ingredients

  • Chicken: 2 lbs boneless, skinless chicken thighs.

  • Vegetables: 2 large yellow onions, thinly sliced; 3 cloves garlic, minced.

  • Liquid/Base: 1 cup chicken broth (low sodium preferred).

  • Seasoning: 1 tsp dried thyme, 1 tsp paprika, salt and pepper to taste.

  • The Gravy: 1 packet (approx. 1 oz) brown gravy mix OR onion gravy mix.

  • Thickener (Optional): 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry).

Instructions

  1. Prep the Base: Place the sliced onions and minced garlic at the bottom of the slow cooker.

  2. Season the Meat: Season the chicken thighs generously with salt, pepper, thyme, and paprika. Place them on top of the onions.

  3. Mix & Pour: Whisk the gravy mix into the chicken broth and pour it over the chicken.

  4. Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours.

  5. Thicken: 30 minutes before serving, if you prefer a thicker gravy, whisk in the cornstarch slurry and turn the cooker to High.

  6. Serve: Shred the chicken slightly or leave the thighs whole. Serve over mashed potatoes, rice, or egg noodles.

Nutritional Info (Per Serving)

Estimate based on 1 thigh + gravy.

Nutrient Amount
Calories 310 kcal
Protein 28g
Fat 14g
Carbs 12g
Sodium 680mg

Benefits

  • High Protein: Supports muscle repair and satiety.

  • Immune Support: Onions and garlic provide antioxidants and anti-inflammatory properties.

  • Budget-Friendly: Thighs are generally more affordable than breasts and much harder to overcook.

Tips for Success

  • Sear for Flavor: If you have an extra 5 minutes, sear the chicken in a skillet before putting it in the slow cooker. It adds a deeper “umami” color and flavor.

  • Don’t Over-Liquid: It might look like there isn’t enough broth at first, but the chicken and onions will release a lot of juice as they cook.

  • Brightness: Stir in a teaspoon of Worcestershire sauce or a splash of apple cider vinegar at the end to cut through the richness.

Common Q&A

Q: Can I use chicken breasts instead?

A: You can, but be careful. Breasts dry out much faster. Reduce the cooking time by about an hour and check for an internal temp of 165°F.

Q: Can I make this “creamier”?

A: Absolutely. Stir in 1/4 cup of heavy cream or sour cream right before serving for a “Stroganoff” style vibe.

Q: How do I store leftovers?

A: Keep them in an airtight container for up to 4 days. This dish actually tastes better the next day as the flavors meld!

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