Pat the chicken thighs dry with paper towels. This helps them release less water and gives you a more flavorful, concentrated sauce.
In a small bowl, whisk together the dry onion soup mix, condensed cream of mushroom soup, and chicken broth (or water) until mostly smooth. It will be thick—that’s what you want.
Creamy soup mixture being whisked in a small bowl
Place the raw bone-in skin-on chicken thighs in a single snug layer in the bottom of a round slow cooker, skin side up. They should be nestled together with some marbling and skin visible, but not stacked in deep layers.
Pour the soup mixture evenly over and around the thighs, letting it run down between the pieces. Do not stir; you want the skin to remain mostly on top so it can baste in the steam while the meat braises below.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 3 1/2 hours, until the chicken is very tender and the internal temperature reaches at least 165°F (74°C) in the thickest part without touching the bone.
Chicken thighs arranged in a slow cooker before cooking
Once cooked, carefully lift the thighs out with tongs, keeping them as intact as possible, and transfer to a serving platter. Skim excess fat from the surface of the sauce in the slow cooker if desired, then stir the remaining juices until smooth and spoon over the chicken.
Optional but nice: If you prefer a slightly crisper skin, transfer the cooked thighs to a foil-lined sheet pan and broil skin side up for 2 to 4 minutes, watching closely, just until the skin browns and bubbles. Serve immediately with plenty of the slow cooker gravy.
Variations & Tips
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