Ingredients
• 4 bone-in, skin-on chicken thighs or breasts (or boneless)
• Salt & black pepper to taste
• 1 tbsp olive oil (optional, for browning)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• ½ cup dry white wine (optional, or sub with more broth)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried thyme (or rosemary)
• 2 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
• 1 tbsp butter (optional, for richness)
• Fresh parsley, chopped (for garnish)
Instructions
- Season chicken generously with salt and pepper.
- Optional: In a skillet over medium heat, warm olive oil. Sear chicken 3–4 minutes per side until golden. Transfer to slow cooker.
- Add onion and garlic to the same pan. Sauté 2–3 minutes until soft. Scrape into slow cooker.
- Pour in chicken broth, wine (if using), soy sauce, and thyme.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and falling off the bone.
- Remove chicken and shred (if desired). Discard bones if used.
- Stir cornstarch slurry into the liquid. Cook uncovered on HIGH 15–20 minutes until gravy thickens.
- Return chicken to the pot. Stir in butter (if using) for extra shine.
- Garnish with fresh parsley and serve hot over mashed potatoes, rice, or egg noodles!
✨ Hearty, homestyle comfort with minimal effort!
💡 Make it creamy: Stir in 2–3 tbsp sour cream or cream cheese at the end.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 15 mins , Servings : 4 , Calories : 280 , Net Carbs: 8g , Fats: 14g , Protein: 28g