Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 tbsp cornstarch
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 cup sliced mushrooms

Instructions:

  1. Pat the chicken thighs dry with paper towels. Note: Dry skin is the only way to get a shatter crisp sear
  2. Season liberally with salt, pepper, garlic powder, and paprika.
  3. Heat olive oil in a skillet over medium high heat. Sear chicken skin side down until mahogany colored and crisp (about 5-7 minutes), flip and sear for another 3 minutes. Transfer chicken to the slow cooker.
  4. In the same skillet using the leftover chicken fat, sauté the sliced onions and mushrooms until they soften and turn translucent.
  5. Stir in the minced garlic for 30 seconds until fragrant, then pour the mixture over the chicken in the crockpot.
  6. Whisk the chicken broth, Worcestershire sauce, and thyme together. Pour the liquid over the chicken.
  7. Cover and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F (74°C).
  8. Whisk 2 tbsp cornstarch with 2 tbsp cold water to create a slurry.
  9. Stir the slurry into the bubbling gravy 30 minutes before serving.
  10. Cover and cook for the remaining 30 minutes until the sauce is velvety and thick.