Description
This Slow Cooker Pickle Chicken Thighs recipe combines tender, juicy chicken with the tangy flavors of pickles and a creamy ranch gravy, all slow-cooked to perfection. The dish is effortless to prepare and makes a comforting, flavorful meal served best over rice, egg noodles, or mashed potatoes.
Ingredients
Scale
Chicken and Seasonings
- 8 boneless, skinless chicken thighs
- 1 packet (1 oz) dry ranch seasoning mix
- 2 packets (0.87 oz each) brown gravy mix, divided
Other Ingredients
- 4 tablespoons butter
- 1 cup mini pickles with juice
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Place the boneless skinless chicken thighs evenly in the slow cooker.
- Add Seasonings: Sprinkle the dry ranch seasoning mix and one packet of brown gravy mix over the chicken. Set aside the second packet of gravy mix for later use.
- Add Pickles: Scatter the mini pickles along with their juice evenly over the chicken and seasonings in the slow cooker.
- Add Butter: Distribute the 4 tablespoons of butter on top of all the ingredients to add richness to the sauce.
- Cook: Cover and cook on low heat for 4 to 6 hours or on high heat for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Thicken Sauce: Just before serving, stir in the reserved gravy mix into the slow cooker to thicken the sauce and enhance flavor.
- Garnish: Sprinkle freshly chopped parsley over the chicken for a fresh, colorful garnish if desired.
- Serve: Serve the pickle chicken thighs hot over a bed of rice, egg noodles, or mashed potatoes for a complete meal.
Notes
- For best results, do not open the slow cooker lid during cooking as it prolongs the cook time.
- You can substitute mini pickles with dill pickles chopped into smaller pieces.
- Adjust cooking time slightly depending on your slow cooker model.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Serve with your favorite side of starch like mashed potatoes or pasta to soak up the delicious sauce.