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Slow Cooker Chicken Thighs with Mushroom Gravy

Slow cooker chicken thighs with mushroom gravy cook low and slow until tender, then get coated in a thick, savory gravy. Cremini mushrooms, garlic, and thyme add hearty flavor with minimal hands-on work.
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Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2.5 lb chicken thighs boneless, skinless
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the mushroom gravy
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion small, diced
  • 2 cloves garlic minced
  • 1.5 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 6-quart slow cooker

Method
 

Season the chicken
  1. Season the chicken thighs all over with the kosher salt and black pepper.
Cook the chicken
  1. Put the cremini mushrooms, yellow onion, and garlic in a 6-quart slow cooker.
  2. Stir in the low-sodium chicken broth, Worcestershire sauce, and dried thyme.
  3. Arrange the chicken on top.
  4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the thickest thighs reach 165°F.
Thicken the gravy
  1. Transfer the chicken to a platter and tent loosely with foil.
  2. Whisk the cornstarch and cold water together until smooth.
  3. Stir the mixture into the slow cooker.
  4. Cover and cook on HIGH for 15–20 minutes, until the gravy is thickened.
Finish the dish
  1. Return the chicken to the slow cooker and turn it gently in the gravy before serving.

Notes

For a smooth gravy, whisk the cornstarch and cold water until no lumps remain before stirring it into the slow cooker. Refrigerate leftovers for 3–4 days or freeze them. For a gluten-free option, use Worcestershire sauce labeled gluten-free.