Slow Cooker Chicken and Vegetables with Creamy Gravy

Ingredients

For the chicken and vegetables

• 6 bone-in, skin-on or skinless chicken thighs

• 1½ lb (680 g) potatoes, cut into chunks

• 3 large carrots, peeled and sliced

• 1 medium onion, diced

• 2 cups chicken broth

• 1 can (10.5 oz / 298 g) cream of chicken soup

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 1 tablespoon olive oil (optional, for browning the chicken)

Optional gravy thickener

• 1 tablespoon cornstarch

• 2 tablespoons cold water

For garnish

– 1–2 tablespoons chopped fresh parsley

Instructions

Step 1: Prepare the vegetables

1. Wash and peel the carrots and potatoes.

2. Cut the potatoes into evenly sized, roughly 1½-inch chunks.

3. Slice the carrots and dice the onion.

4. Place the onion, carrots, and potatoes in the bottom of the slow cooker. This creates a flavorful base for the chicken.

Step 2: Season the chicken

1. Pat the chicken thighs dry with paper towels.

2. Sprinkle with garlic powder, onion powder, thyme, parsley, black pepper, and salt.

3. For extra flavor, heat olive oil in a skillet over medium-high heat and brown the chicken for 3–4 minutes per side. This step is optional but adds a richer flavor.

Step 3: Prepare the gravy mixture

1. In a bowl, whisk together the chicken broth and cream of chicken soup until mostly smooth.

2. Taste the mixture before adding additional salt, since canned soup and broth may already contain plenty.

3. Pour the mixture over the vegetables in the slow cooker.

Step 4: Add the chicken

1. Arrange the seasoned chicken thighs on top of the vegetables.

2. Spoon a little of the broth mixture over the chicken.

3. Sprinkle a little extra thyme or parsley on top if desired.

Step 5: Slow-cook until tender

1. Cover the slow cooker with its lid.

2. Cook on LOW for 7–8 hours or HIGH for approximately 4–5 hours, depending on the size of the chicken pieces and your appliance.

3. Avoid lifting the lid frequently, because this releases heat and increases cooking time.

4. Check that the chicken reaches an internal temperature of 165°F (74°C) in the thickest part, away from the bone. The potatoes and carrots should be fork-tender.

Step 6: Thicken the gravy, if needed

1. If the gravy is thinner than you prefer, mix the cornstarch and cold water in a small bowl until smooth.

2. Stir the slurry into the hot cooking liquid.

3. Cover and cook on HIGH for another 10–15 minutes, until the gravy thickens.

4. Taste and adjust the seasoning.

Step 7: Serve

1. Carefully transfer the chicken and vegetables to serving bowls.

2. Spoon the creamy gravy generously over everything.

3. Garnish with fresh parsley and serve hot.

Quick Nutrition Information

Estimated per serving, assuming 6 servings and using skinless chicken thighs.

Nutrition varies with the chicken cut, skin, soup brand, broth, and portion size.

Nut and Allergen Information

• Nuts: No nuts are included in the standard recipe.

• Milk: Cream of chicken soup may contain milk.

• Wheat/gluten: Some canned soups contain wheat flour. Check the product label if gluten-free preparation is required.

• Soy: May be present in some commercial soup or broth products.

For a nut-free meal, check all package labels for allergen warnings and cross-contact information.

Tips for the Best Results

• Keep the potatoes chunky: Smaller pieces may become too soft during long cooking.

• Use chicken thighs: They generally remain juicier than chicken breasts during slow cooking.

• For richer gravy: Stir in 2 tablespoons of heavy cream at the end.

• For crispy skin: Slow cooking will not produce crispy skin. If using skin-on thighs, briefly broil them after cooking, watching carefully.

• Storage: Refrigerate leftovers within 2 hours in airtight containers and consume within 3–4 days. Reheat thoroughly to 165°F (74°C).

Serving suggestion: Pair this comforting chicken dinner with warm dinner rolls, steamed green beans, or a fresh side salad.