Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • ½ tsp dried thyme

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels. Mix the paprika, garlic powder, onion powder, salt, and pepper; rub the mixture liberally over all sides of the chicken.
  2. Heat olive oil in a skillet over medium-high heat until it shimmers. Place chicken skin-side down and cook for 5-7 minutes until the skin is deep mahogany brown. Flip and sear the other side for 3 minutes.
  3. Transfer the seared thighs into the slow cooker in a single layer.
  4. In the same skillet, melt the butter over medium heat. Add sliced onions and cook until translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
  5. Sprinkle flour over the onions and whisk constantly for 2 minutes until the flour smells nutty and turns a light golden brown.
  6. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Stir in the Worcestershire sauce and thyme. Simmer for 3 minutes until slightly thickened.
  7. Pour the gravy over the chicken in the slow cooker. Cover and cook on Low for 6 hours or High for 3 hours.