Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb baby bella mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1/2 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the diced onions and sliced mushrooms at the bottom of the slow cooker.
  2. Season the chicken thighs with salt, pepper, and dried thyme, then nestle them firmly on top of the vegetables.
  3. In a small bowl, whisk together the chicken broth and Worcestershire sauce. Pour the mixture over the chicken.
  4. Secure the lid and cook on Low for 6-8 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Turn the slow cooker to the Warm setting and stir in the heavy cream until the sauce turns a pale, golden hue.
  6. Mix the cornstarch and cold water into a smooth slurry in a small cup, then whisk it into the pot.
  7. Let the mixture simmer for another 10-15 minutes until the gravy is thick and glossy.
  8. Stir in the lemon juice just before serving to brighten the richness.