Ingredients
• 2½–3 lbs (1.1–1.4 kg) bone-in, skin-on chicken thighs or breasts (bone-in adds flavor!)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 tbsp cornstarch + 2 tbsp cold water (slurry for thickening)
• Optional: ½ cup heavy cream or full-fat coconut milk for extra richness
Instructions
- Pat chicken dry; season with salt and pepper.
- In a skillet, heat oil over medium-high. Sear chicken 3–4 min per side until golden (not required but boosts flavor). Transfer to slow cooker.
- In same skillet, sauté onion 3–4 min until soft. Add garlic; cook 30 sec. Pour in broth, scraping up browned bits. Stir in Worcestershire and thyme.
- Pour mixture over chicken in slow cooker.
- Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken shreds easily.
- Remove chicken; discard skin/bones. Shred meat; return to pot.
- Stir in cornstarch slurry. Switch to HIGH; cook 15–20 min uncovered, stirring occasionally, until gravy thickens to desired consistency.
- For creamy gravy, stir in heavy cream (if using) in last 5 min.
- Serve over mashed potatoes, rice, or buttered egg noodles.
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 15 min | Cook Time: 6 hr 20 min (low) | Total Time: 6 hr 35 min | Servings: 6 | Calories: 480 | Net Carbs: 4g | Fats: 28g | Protein: 52g