Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 tbsp melted unsalted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Whisk the base. Combine the chicken broth, melted butter, flour, garlic powder, and onion powder in a medium bowl. Whisk until the mixture is mostly smooth. Note: A few tiny lumps are okay; they'll vanish during cooking.
  2. Season the meat. Sprinkle the chicken thighs with salt and cracked black pepper.
  3. Arrange the chicken. Place the seasoned chicken thighs in the bottom of the slow cooker.
  4. Add the sauce. Pour the gravy mixture evenly over the meat, ensuring every piece is coated.
  5. Slow cook. Cover and cook on Low for 6–8 hours (or High for 3–4 hours) until the chicken is fork tender.
  6. Shred the protein. Remove the chicken to a plate. Use two forks to shred it into bite-sized chunks.
  7. Recombine. Stir the shredded meat back into the gravy in the slow cooker.
  8. Thicken (Optional). If the gravy feels too thin, mix the cornstarch and water into a slurry. Stir it into the pot and cook on high for 15 minutes until glossy and thick.
  9. Finish. Stir in the fresh parsley just before serving for a pop of color.