Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 3 large carrots, cut into 2-inch chunks
  • 1 lb baby potatoes, halved
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper and sear until the edges are a deep mahogany color.
  2. Place the diced onions, smashed garlic, carrots, and potatoes in the bottom of the slow cooker.
  3. Arrange the seared chicken thighs on top of the vegetables.
  4. Pour the chicken broth, Worcestershire sauce, thyme, and the bay leaf over the meat, ensuring the liquid does not fully submerge the chicken.
  5. Cover and cook on LOW for 8 hours (or High for 4 hours) until chicken shreds easily and potatoes are tender.
  6. Remove the bay leaf before serving.
  7. For a thicker gravy, whisk together 1 tbsp cornstarch and 1 tbsp cold water, then stir the slurry into the bubbling liquid 30 minutes before serving.