Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 cups low sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub the salt, pepper, garlic powder, and smoked paprika evenly over both sides of the meat.
  2. Place the seasoned thighs in the bottom of the slow cooker in a single layer, overlapping as little as possible.
  3. Pour the chicken broth and Worcestershire sauce over the chicken, then sprinkle the onion powder across the top.
  4. Secure the lid and cook on Low for 6-8 hours or High for 3-4 hours until the internal temperature reaches 165°F (74°C).
  5. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
  6. Stir the slurry into the slow cooker liquid. Turn the heat to High and cook for an additional 15-30 minutes until the gravy is glossy and thick.