Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 cup chicken bone broth, low sodium
  • ½ cup heavy cream
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the slow cooker. Season the chicken thighs with salt and pepper, then layer them evenly over the aromatics.
  2. Whisk together the chicken broth, heavy cream, soy sauce, Worcestershire, and onion powder. Pour the mixture over the chicken.
  3. Cover and cook on Low for 6 hours (or High for 3-4 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  4. Stir in the melted butter.
  5. Whisk the cornstarch and cold water together in a small bowl to create a smooth slurry, then stir into the slow cooker.