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Juicy Crockpot Chicken Thighs with Garlic Herb Gravy

Juicy crockpot chicken thighs with garlic herb gravy—slow-cooked until tender, then finished with a cornstarch-thickened gravy. Expect a flavorful, lightly spiced coating and a rich garlic herb pan sauce.
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Prep Time 15 minutes
Cook Time 5 hours 35 minutes
Total Time 5 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 2 tbsp cornstarch
  • 2 tbsp water

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Pat the chicken thighs dry with paper towels to help seasoning adhere.
  2. Mix paprika, garlic powder, onion powder, thyme, dried parsley, salt, and black pepper.
  3. Rub the seasoning mixture over the chicken thighs and drizzle with olive oil.
Slow cook
  1. Place the seasoned chicken thighs into the crockpot.
  2. Add the minced garlic and pour in the chicken broth.
  3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the chicken is tender.
  4. Remove the chicken and keep warm while you thicken the gravy.
Make the garlic herb gravy
  1. Mix cornstarch and water into a slurry.
  2. Stir the slurry into the cooking liquid.
  3. Cook on HIGH for 10–15 minutes until the gravy thickens and turns glossy.
  4. Return the chicken to the crockpot and coat with the gravy.
  5. Serve hot.

Notes

For best results, keep the crockpot covered during the initial cook so the chicken stays tender. Refrigerate leftovers in a sealed container for up to 3–4 days; freeze up to 2 months (gravy may thicken further when reheated). Dietary swap: use low-sodium chicken broth and salt to reduce sodium while keeping the herb-garlic flavor.