Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 cups low-sodium chicken broth
  • 2 tbsp unsalted butter, melted
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • ½ cup heavy cream

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and thyme. Rub the spice blend evenly over both sides of the meat.
  2. Place the seasoned chicken thighs in the bottom of the crockpot. Stir together the chicken broth, diced onion, and minced garlic, then pour the mixture over the chicken.
  3. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken is tender enough to shred with a fork.
  4. In a small bowl, whisk the melted butter and flour together to create a roux paste. Whisk this paste into the slow cooker liquids once the chicken is cooked.
  5. Stir gently for 10-15 minutes on high heat until the gravy is glossy and thickened. Stir in the heavy cream just before serving.