Description
This recipe delivers tender, fall-off-the-bone chicken smothered in a rich, creamy gravy, perfect for a comforting and easy meal. The slow cooker does all the work for a restaurant-quality dish.
Ingredients
Scale
- 1.5 kg (3.3 lb) chicken thighs, trimmed
- 2 Tbsp (30 ml) olive oil
- 1 large onion (150 g / 5.3 oz), diced
- 3 cloves garlic, minced
- 250 g (9 oz) mushrooms, sliced
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 0.5 tsp (2.5 g) black pepper
- 0.5 tsp (2.5 g) sea salt
- 1 tsp (5 g) dried thyme
- 300 ml (1 ¼ cup) chicken broth
- 2 Tbsp (30 g) all-purpose flour
- 2 Tbsp (30 g) unsalted butter
- 200 ml (¾ cup) heavy cream
- 1 Tbsp (15 ml) lemon juice
- Fresh parsley, chopped
- Micro-greens (optional)
Instructions
- Prepare Chicken: Season chicken with salt, pepper, paprika, cumin, and thyme.
- Sear Chicken: Sear chicken in olive oil for 2-3 minutes per side.
- Sauté Aromatics: Sauté onion and mushrooms until softened, then add garlic.
- Create Roux: Stir in flour and cook for 1 minute.
- Deglaze & Combine: Deglaze pan with broth and pour over chicken.
- Slow Cook: Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Shred & Finish: Shred chicken, return to pot, and stir in cream and lemon juice.
- Season & Rest: Adjust seasoning and let rest for 5-10 minutes.
Notes
For a smoother gravy, cook the roux properly and stir constantly. Strain if needed. A splash of sherry or wine can enrich the gravy.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Poultry
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: crockpot, chicken, gravy, slow cooker, comfort food, easy dinner, weeknight meal