Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, smashed
  • 2 cups low-sodium chicken bone broth
  • 1 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 tsp rubbed sage
  • 3 tbsp cornstarch
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Place the diced yellow onions and smashed garlic at the bottom of the 6-quart slow cooker to act as a flavor trivet.
  2. Season the chicken thighs thoroughly on all sides with salt, black pepper, dried thyme, and rubbed sage.
  3. Arrange the seasoned chicken over the onion layer and pour in the chicken bone broth.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is fork-tender.
  5. Remove the chicken from the pot and shred into large chunks using two forks.
  6. In a small bowl, whisk together the cornstarch and heavy cream to create a smooth slurry. Whisk the slurry into the slow cooker liquid along with the Worcestershire sauce and lemon juice.
  7. Return the shredded chicken to the pot, stir to coat in the thickening gravy, and garnish with fresh parsley before serving.