Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 cup chicken bone broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 tbsp melted butter
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1/4 tsp white pepper

Instructions:

  1. Pat chicken thighs dry and brown them in a skillet over medium-high heat for 3 minutes per side until the skin is golden.
  2. Place the browned chicken in the bottom of the crockpot.
  3. In a bowl, whisk together the bone broth, cream of chicken soup, melted butter, garlic powder, thyme, and pepper. Pour the mixture evenly over the chicken.
  4. Cover and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Place cubed potatoes in a pot of salted water, bring to a boil, then reduce to a simmer for 15-20 minutes until fork-tender.
  6. Drain the potatoes thoroughly and use a masher or ricer to crush them while hot.
  7. Fold in the butter and heavy cream slowly, stirring until the mixture is smooth.
  8. Remove the chicken from the crockpot and set aside. Whisk the cornstarch slurry (cornstarch mixed with water) into the bubbling liquid.
  9. Turn the slow cooker to High for 15 minutes until the gravy is glossy and thick.
  10. Spoon mashed potatoes onto plates and top with the chicken and gravy.