Crockpot Chicken Thighs and Gravy with Onion and Rice
Thawed chicken thighs slow-cook with onion, broth, and dry gravy mix, then serve over separately cooked rice.
Ingredients
Main ingredients
- 4 chicken thighs bone-in or boneless
- 1 cup chicken broth low-sodium preferred
- 1 packet dry gravy mix
- 1 whole onion chopped
- 2 cloves garlic minced
- salt to taste
- pepper to taste
- cooked white rice as needed for serving
Instructions
Instructions
- Place thawed thighs in the slow cooker. Whisk broth with dry gravy mix, then add onion, garlic, salt, and pepper and pour over the chicken.
- Cover and cook on LOW for about 6–7 hours or HIGH for 3–4 hours, until thighs are tender and reach at least 165°F in their thickest parts, away from bone. Begin checking smaller boneless pieces earlier.
- Transfer finished thighs to a plate. Stir the gravy; if too thin, reduce it separately in a saucepan until it coats a spoon, allowing extra time.
- Serve one thigh per portion over separately cooked white rice, spooning gravy over the four servings.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.
- Count separately cooked rice storage from its original cooking date.