Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cups low-sodium chicken broth
  • 1/4 cup cornstarch
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the chicken broth, garlic powder, onion powder, thyme, salt, pepper, and Worcestershire sauce.
  3. Pour the seasoning mixture evenly over the chicken.
  4. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. In a small bowl, whisk the cornstarch into the heavy cream until completely smooth.
  6. Stir the melted butter into the slow cooker juices.
  7. Slowly pour in the cream and cornstarch mixture and stir gently.
  8. Turn the slow cooker to High for an additional 15-30 minutes until the gravy is glossy and thick.