Ingredients
Scale
- 2–3 lbs (900g–1.4kg) bone-in chicken thighs or breasts (skin removed)
- Salt & black pepper to taste
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chicken broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp poultry seasoning (or rosemary + sage)
- 2 tbsp all-purpose flour (for thickening)
- Optional: ½ cup heavy cream or sour cream (for creamy gravy)
Instructions
- Season chicken: Pat dry and season generously with salt and pepper.
- Sear (optional but recommended): Heat oil in a skillet over medium-high. Brown chicken 2–3 minutes per side. Transfer to slow cooker.
- Sauté aromatics: In same skillet, cook onion 3–4 minutes until soft. Add garlic; cook 30 seconds. Scrape into slow cooker.
- Deglaze & add liquids: Pour broth into skillet to lift browned bits. Pour into slow cooker. Add Worcestershire, thyme, and poultry seasoning.
- Cook:
- Low: 6–7 hours
- High: 3–4 hours
- Make gravy: Remove chicken; shred or keep whole. Skim excess fat from liquid if desired. Whisk flour into ¼ cup cold water to make a slurry. Stir into hot liquid in slow cooker.
- Thicken: Switch to High and cook uncovered 15–20 minutes, stirring occasionally, until gravy coats the back of a spoon.
→ For creamy version: Stir in heavy cream or sour cream at the end (do not boil). - Serve chicken smothered in gravy over mashed potatoes, rice, or biscuits.
💡 Pro Tips:
– Use bone-in, skinless chicken for maximum flavor and moisture.
– For gluten-free, use cornstarch instead of flour (mix 1 tbsp with 2 tbsp cold water).
– Double the gravy—leftovers are gold!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 3–7 hr | Total Time: 3 hr 15 min
Servings: 6 | Calories: 320 | Net Carbs: 4g | Fats: 18g | Protein: 36g
Servings: 6 | Calories: 320 | Net Carbs: 4g | Fats: 18g | Protein: 36g