Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bay leaf

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Season chicken thighs with salt and pepper, then sear until the skin is golden brown and crisp (about 4-5 minutes per side). Note: Don't overcrowd the pan or the chicken will steam instead of brown.
  2. Transfer the seared chicken to the crockpot.
  3. Place the diced onions and minced garlic at the bottom of the slow cooker. Note: These act as a trivet for the meat.
  4. Pour the chicken broth and Worcestershire sauce over the meat. Add the bay leaf.
  5. Cover and set the slow cooker to LOW for 6 hours (or HIGH for 3 hours) until the chicken reaches an internal temperature of 165°F (74°C). Note: Using a meat thermometer is the only way to be 100% sure it's done.
  6. Carefully remove the chicken from the crockpot and set it on a plate.
  7. In a small bowl, whisk together the melted butter and flour into a paste. Note: This is called a beurre manié and is the secret to lump free gravy.
  8. Stir the butter flour paste into the hot liquid remaining in the crockpot. Whisk continuously on the HIGH setting for 15-20 minutes until the sauce is glossy and thick.
  9. Return the chicken to the pot to coat it in the gravy, or serve the chicken and spoon the sauce over the top.