Ingredients:

  • 2 pounds bone-in, skin-on chicken thighs
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (low sodium recommended)
  • 1/2 cup dry white wine (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch (optional)
  • 2 tablespoons cold water (optional)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs generously with salt and pepper. Sear chicken thighs, skin-side down first, until golden brown (about 3-4 minutes per side). This adds depth of flavour.
  2. Place chopped onion and minced garlic in the bottom of the crock pot.
  3. Place seared (or unseared) chicken thighs on top of the onion and garlic.
  4. Pour chicken broth and white wine (if using) over the chicken. Sprinkle with dried thyme, rosemary, and sage.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until chicken is very tender and easily pulls away from the bone.
  6. Remove chicken thighs from the crock pot and set aside, keeping warm. Whisk together cornstarch and cold water in a small bowl to form a slurry. Pour the slurry into the crock pot and stir well. Cook on high for 10-15 minutes, or until the gravy thickens.
  7. Spoon gravy over chicken thighs. Garnish with fresh parsley, if desired. Serve hot.