Ingredients:
- lbs (1.1 kg) Boneless, Skinless Chicken Thighs
- large Yellow Onion, roughly chopped
- medium Carrots, peeled and roughly chopped
- Celery Stalks, roughly chopped
- cups (480 ml) Low Sodium Chicken Broth
- tsp Dried Thyme
- tsp Garlic Powder
- /2 tsp Smoked Paprika
- Salt and Black Pepper to taste
- Tbsp Unsalted Butter
- Tbsp All-Purpose Flour
- /2 cup Heavy Cream or Milk (optional)
- Tbsp Fresh Parsley, chopped (for garnish)
Instructions:
- Pat the chicken thighs dry. Season generously on both sides with salt, pepper, garlic powder, and smoked paprika.
- Place the chopped onions, carrots, and celery in the bottom of the Crockpot insert. Place the seasoned chicken thighs evenly over the vegetables.
- Pour the chicken broth over the chicken and sprinkle dried thyme on top.
- Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fork-tender.
- Carefully remove the cooked chicken from the Crockpot and place it on a cutting board or in a large bowl. Use two forks to shred the chicken into bite-sized pieces. Set aside.
- Pour the remaining liquid and cooked vegetables from the Crockpot through a fine-mesh sieve into a large measuring cup or bowl. Discard the cooked vegetables. You should aim for about 3 cups of strained liquid.
- In a separate saucepan over medium heat, melt the butter. Whisk in the flour continuously for 1-2 minutes until a smooth, light brown roux forms.
- Slowly pour about 2 cups of the strained chicken cooking liquid into the hot roux, whisking constantly to avoid lumps. Once smooth, gradually add the remaining liquid until the gravy reaches your desired consistency.
- Bring the gravy to a gentle simmer and cook for 3-5 minutes until it thickens nicely. Stir in the heavy cream (if using) and taste for final seasoning adjustments.
- Return the shredded chicken to the gravy, toss to coat thoroughly, and sprinkle with fresh parsley just before serving over mashed potatoes or noodles.