Crockpot Chicken Thighs with Creamy Gravy
Indulge in a tender, succulent meal featuring slow-cooked chicken thighs coated in a rich, savory velouté-style sauce. By utilizing the collagen-rich nature of chicken thighs, this recipe ensures a silky texture that remains moist and flavorful throughout the long cooking process. This classic American comfort dish is prepared in a slow cooker, allowing the connective tissues to break down perfectly for meat that practically falls apart upon serving.
- Prep Time: 10
- Cook Time: 300
- Total Time: 310
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
1.5 lbs (680g) boneless, skinless chicken thighs
1 can (10.5oz) cream of mushroom soup
1/2 cup (120ml) chicken broth
1/4 cup (60g) sour cream
1 tsp smoked paprika
1/2 tsp freshly cracked black pepper
Instructions
Pat the chicken thighs dry with paper towels.
Season the chicken thighs with smoked paprika and black pepper.
Place the seasoned chicken thighs into the basin of the slow cooker.
In a separate bowl, whisk together the cream of mushroom soup and chicken broth until smooth.
Pour the mushroom mixture over the chicken in the slow cooker.
Cover and cook on low for 4-5 hours until the chicken is tender and cooked through.
Turn off the slow cooker and stir in the sour cream until fully incorporated.
Serve warm over rice, pasta, or mashed potatoes.
Notes
Ensure you stir in the sour cream after the cooking cycle has finished and the unit is off to prevent the dairy from curdling. If you want a thicker gravy, you can whisk 1 teaspoon of cornstarch into the broth before adding to the slow cooker.
Find it online: https://kindeat.com/crockpot-chicken-thighs-with-creamy-gravy/