Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. In a shallow bowl, whisk together the 1/2 cup all-purpose flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
  2. Pat the 2 lbs chicken thighs dry with paper towels. Dredge each piece in the seasoned flour mixture, shaking off any excess.
  3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken until a mahogany-colored crust forms on both sides, approximately 3-5 minutes per side. Transfer the seared chicken to the slow cooker.
  4. In the same skillet with the remaining pan drippings, add the sliced yellow onion and sauté until translucent and golden brown.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with a splash of the chicken broth, scraping up all the browned bits (fond) from the bottom. Pour the entire onion mixture over the chicken in the slow cooker.
  6. Pour the remaining chicken broth, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme over the chicken.
  7. Cover and cook on Low for 6 hours (or High for 3-4 hours) until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
  8. If a thicker gravy is desired, whisk 2 tbsp cornstarch and 1 tbsp water together to create a slurry. Stir the slurry into the slow cooker and cook on High for an additional 15 minutes until the gravy is glossy and thick.