Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup heavy cream (optional)
  • 2 Bay leaves

Instructions:

  1. In a small bowl, combine olive oil, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.
  2. In a skillet over medium heat, melt 1 tablespoon butter. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  3. Place the sautéed onion and garlic (if using) at the bottom of the slow cooker. Arrange the seasoned chicken breasts on top. Add the bay leaves.
  4. Pour the chicken broth and Worcestershire sauce over the chicken.
  5. Cover and cook on low for 6-8 hours, or on high for 4-6 hours, until the chicken is cooked through.
  6. Remove the chicken to a plate and shred with two forks. Keep warm. Remove Bay leaves. Turn the slow cooker to high. In a small bowl, whisk together the flour and remaining 2 tablespoons of butter until smooth.
  7. Slowly whisk the flour mixture into the slow cooker, ensuring no lumps form.
  8. Let the gravy simmer, uncovered, for 10-15 minutes, until thickened to your desired consistency, stirring occasionally.
  9. Stir in heavy cream (if using). Season with salt and pepper to taste. Return the shredded chicken to the slow cooker to warm through, or serve gravy spooned over the shredded chicken.