1. Start by seasoning the chicken thighs generously with salt, pepper, and about half of the dried thyme and parsley. This simple step ensures the flavor penetrates the meat while it cooks slowly.
2. Heat a large skillet over medium-high heat and melt the butter. Once melted, add the chicken thighs and brown each side for about 3 minutes. Browning adds a depth of flavor that transforms the gravy later—trust me, it’s worth the extra step.
3. Remove the chicken and set aside. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and slightly soft. If you’re using mushrooms, toss them in here and cook until they release their juices, about 5 minutes.
4. Sprinkle the flour over the onion mixture and stir well to coat everything evenly. Cook for another minute to remove the raw flour taste. This is your thickening agent for the gravy.
5. Slowly whisk in the chicken broth, scraping up any browned bits from the pan. Bring this to a gentle simmer and cook until the mixture starts to thicken, about 3-5 minutes.
6. Transfer the thickened broth and vegetables to your crockpot. Nestle the browned chicken thighs into the liquid, spooning some gravy over the top.
7. Cover and cook on low for 5-6 hours, or on high for 3-4 hours. The chicken should be tender and easily pull apart when done.
8. About 15 minutes before serving, stir in the heavy cream and remaining herbs. Adjust salt and pepper to taste. If your gravy needs to be thicker, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the crockpot and cook for a few more minutes.
9. Serve hot with your favorite sides and enjoy the cozy comfort this dish brings to the table.

This process reminds me of many evenings with my family when dinner was a chance to unwind together. There’s no rush here—just steady, patient cooking that rewards you with rich, homey flavors.