Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tbsp smoked paprika
  • 2 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the chicken dry with paper towels to ensure the seasoning sticks.
  2. In a small bowl, combine salt, pepper, and smoked paprika. Rub the mixture evenly over all sides of the chicken.
  3. Place the chicken in the crockpot, ensuring the pieces aren't tightly packed to allow heat to circulate.
  4. Whisk the chicken broth, minced garlic, diced onion, and Worcestershire sauce together.
  5. Pour the liquid over the chicken until it is partially submerged. Cover with the lid and cook on Low for 7 hours.
  6. Carefully remove the chicken to a platter.
  7. Whisk the cornstarch and cold water together to create a slurry, then stir it into the hot liquid in the crockpot.
  8. Turn the crockpot to High for 15-20 minutes, stirring occasionally, until the sauce transforms into a glossy, thick gravy.
  9. Return the chicken to the pot or shred it directly into the sauce.