Description
Slow-cooked, tender chicken thighs bathed in savory brown gravy, made with pantry staples for effortless comfort food. Perfect with mashed potatoes or crusty bread.
Ingredients
2 lb chicken thighs, boneless skinless
3 tbsp unsalted butter
1/4 cup all-purpose flour (plus more for dredging)
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup whole or 2% milk
1 tsp dried thyme
Instructions
Dredge chicken in flour, shaking off excess
Melt butter in a skillet over medium heat
Coat chicken in skillet until lightly golden
Transfer chicken to crockpot
Add onions and garlic to the drippings
Stir in broth, milk, and herbs
Pour mixture over chicken in crockpot
Cover and cook on low 6-8 hours or high 3-4 hours
Skim fat from top after cooking
Return chicken to liquid
Thicken gravy with remaining flour-milk slurry
Notes
Brown chicken first for 33% more flavor development
Use full-fat milk for silken texture
Add pearl onions 2 hours before end for optimal tenderness
Stir slurry until smooth to avoid lumps
Avoid overcooking chicken (max 6-7 hours)
Wait until after rest period to skim fat
- Prep Time: 15
- Cook Time: 240
- Method: Slow Cooking
- Cuisine: Comfort Home Cooking