Slow Cooker Sausage Gravy Smothered Chicken Thighs Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker insert is clean and dry. Have the boneless skinless chicken thighs ready, ensuring they are chilled until the moment they go into the slow cooker. Measure out the black pepper, dried sage, and country gravy so they are ready for quick assembly.

Clear a small space on the counter to allow for easy access to the slow cooker and the ingredients. If the sausage was not pre-cooked, ensure it is browned and cooled slightly before combining with the other ingredients to maintain food safety standards.

Instructions

Assembly Phase

1. 1Assemble the Ingredients
   Place the raw boneless skinless chicken thighs into the bottom of the slow cooker, arranging them in an even layer. Scatter the cooked breakfast sausage crumbles over the chicken. Sprinkle the black pepper and dried sage evenly across the top of the sausage and chicken mixture.
   Look for Ensure the chicken is arranged in a single layer for even cooking.
   Tip Using a slow cooker with a removable ceramic insert makes cleanup much easier.

The chicken should be arranged in a single, even layer at the bottom of the slow cooker. The sausage, pepper, and sage should be distributed evenly over the top of the chicken to ensure every piece is seasoned. The ingredients should look clean and organized before the lid is added and the cooking process begins.

Slow Cooking Phase

2. 2Add Gravy and Cook
   Pour the country gravy over the chicken and sausage, ensuring it coats everything thoroughly. Cover the slow cooker with the lid. Set the slow cooker to cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
   Look for The gravy should be bubbling slightly and the chicken should be tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to open the lid frequently, as this releases heat and increases cooking time.

The slow cooker should be set to the low setting, and the lid should be securely in place. Throughout this time, the kitchen should begin to smell savory and aromatic as the sage and sausage flavors permeate the gravy.

Check that the gravy is bubbling slowly around the edges, indicating a steady and consistent cooking temperature.

Finishing Phase

3. 3Rest and Serve
   Carefully remove the chicken thighs from the slow cooker and transfer them to a serving plate. Let the chicken rest for at least 5 minutes before serving to ensure the juices redistribute. Spoon the warm sausage gravy from the slow cooker over the chicken before serving.
   Look for The gravy should be thick and creamy, coating the back of a spoon.
   Tip If the gravy is too thin, you can whisk in a little cornstarch slurry and cook on high for 10 minutes to thicken.

The chicken should be tender and the gravy should have thickened into a rich, creamy consistency. When lifted, the chicken should be fully cooked through and the gravy should coat the back of a spoon. The dish is now ready for a brief rest before being plated and served to ensure the best possible texture.

Common mistakes

Avoid overcooking the chicken, as even thighs can become stringy if left in the slow cooker for too long past the required cooking time. Another common mistake is failing to verify the internal temperature with a thermometer, which is the only reliable way to ensure food safety.

Also, avoid adding too much liquid if the gravy is already thin, as the chicken will release its own juices during the cooking process, which can further dilute the sauce if it is not monitored.

How to tell it’s done

The chicken is done when it is opaque throughout and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. The gravy should be thick and creamy, with the sausage crumbles evenly distributed throughout.

If the chicken is still pink or the temperature is below 165°F (74°C), continue cooking for another 20 minutes and check again. The chicken should be very tender and easily pierced with a fork when properly cooked.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part