Slow cooker chicken thighs with gravy are the hands-off British dinner when you want juicy thighs and a proper onion gravy with mash or rice. Brown Chicken Thighs 900g-1.1kg (Frozen) if you can, then slow-cook until tender. Shop Chicken Thighs and Slow Cooker Meat for butcher chicken thighs.
Ingredients
- 900g–1.1kg chicken thighs (bone-in or boneless; thawed if frozen)
- 2 onions, sliced; 2 garlic cloves; 1 tbsp oil
- 250ml chicken stock; 1 tsp thyme; 1 tbsp cornflour mixed with water
- Salt and pepper; mash or rice and greens to serve
Method
- Optional: brown thighs in oil, then soften onions in the same pan.
- Add chicken, onions, garlic, stock, thyme, salt and pepper to the slow cooker.
- Cook on low 5–6 hours or high 3–4 hours until chicken is tender and cooked through.
- Lift chicken out. Stir cornflour slurry into the juices; cook on high 10–15 minutes for a thicker gravy. Return chicken.
- Serve slow cooker chicken thighs with gravy over mash or rice — proper British comfort.
Feeding a crowd? 2kg Chicken Thigh Value Pack is the 2kg value pack. Browse Slow Cooker Meat for more slow-cooker cuts.