Name: Southern Style Crockpot Smothered Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Southern
Ingredients: 6 bone-in, skinless chicken thighs; 1 large onion, sliced; 1 can (10.5 oz) cream of chicken soup; 1 packet onion soup mix; 1/2 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1 tablespoon cornstarch (optional, for thickening); 1 tablespoon water (if using cornstarch slurry); Chopped parsley (optional, for garnish)

Southern Style Crockpot Smothered Chicken brings deep, home-cooked flavor with very little effort. Tender chicken thighs simmer slowly in a rich and creamy gravy made from classic Southern staples like onion soup mix, cream of chicken, and savory spices. It’s a cozy, no-fuss dinner that’s perfect over rice, mashed potatoes, or biscuits.

Why You’ll Love This Recipe

I love how this recipe packs all the comforting flavors of the South into one slow-cooked dish. The chicken becomes incredibly tender, practically falling off the bone, while the creamy onion gravy soaks into whatever side I serve it with. It’s low effort, thanks to the crockpot, and makes my kitchen smell amazing all day. Whether I’m feeding a family or meal prepping for the week, this recipe never fails to deliver warmth and satisfaction.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large onion, sliced

6 bone-in, skinless chicken thighs

1 can (10.5 oz) cream of chicken soup

1 packet onion soup mix

1/2 cup chicken broth

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon black pepper

1 tablespoon cornstarch (optional, for thickening)

1 tablespoon water (if using cornstarch slurry)

Chopped parsley (optional, for garnish)

Directions

I place the sliced onions at the bottom of the crockpot.

Then I layer the chicken thighs over the onions.

In a bowl, I whisk together the cream of chicken soup, onion soup mix, chicken broth, garlic powder, paprika, and black pepper.

I pour that creamy mixture over the chicken, making sure each piece is coated.

I cover the crockpot and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender.

If I want a thicker gravy, I mix the cornstarch and water into a slurry and stir it in about 20–30 minutes before serving.

I serve it hot over rice, mashed potatoes, or biscuits, garnished with chopped parsley if I have some on hand.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 6 hours (on low)

Total Time: 6 hours 10 minutes

Calories: 330 kcal per serving

Variations

I sometimes swap in boneless thighs or even chicken breasts when I want a leaner cut.

For a mushroom twist, I add sliced mushrooms with the onions at the bottom.

I’ve used cream of mushroom soup instead of cream of chicken for an earthy spin.

A dash of hot sauce or cayenne gives it a subtle kick if I want some heat.

For a dairy-free version, I’ve used a non-dairy cream soup substitute with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The gravy actually deepens in flavor overnight. To reheat, I warm it in a saucepan over medium-low heat, adding a splash of broth or water if the gravy gets too thick. It also reheats well in the microwave in 1-minute intervals.

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FAQs

How can I tell when the chicken is fully cooked in the crockpot?

I check that the internal temperature of the chicken reaches 165°F using a meat thermometer. The meat should be fork-tender and come off the bone easily.

Can I make this recipe with frozen chicken?

Yes, but I always thaw the chicken first to ensure even cooking and food safety. Starting with frozen chicken may lead to uneven results.

What’s the best side to serve with smothered chicken?

I usually go for mashed potatoes, white rice, or fluffy biscuits. They soak up the gravy beautifully. Southern greens or green beans make great veggie sides.

Is it okay to use boneless chicken instead of bone-in thighs?

Absolutely. I’ve made this with boneless thighs and even breasts. Bone-in adds more flavor, but boneless cooks slightly faster and is easier to shred.

Can I make this ahead of time?

Yes! I often assemble everything the night before in the crockpot insert and refrigerate it. In the morning, I just pop it in the base and start cooking.

Conclusion

Southern Style Crockpot Smothered Chicken is one of those set-it-and-forget-it meals I keep coming back to. It’s hearty, easy, and full of Southern charm—perfect for busy nights or cozy weekends. The slow cooker does all the work, and the end result is rich, flavorful comfort food that never disappoints.

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