Ingredients:

  • 1 lb boneless, skinless chicken thighs
  • 1 cup diced yellow onion
  • 3 cloves minced garlic
  • 2 stalks diced celery
  • 1 tsp dried thyme
  • 1 tsp cracked black pepper
  • 1/2 tsp sea salt
  • 3 cups low-sodium chicken broth
  • 1 cup water
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Place the chicken thighs, diced onion, minced garlic, celery, thyme, pepper, and salt into the slow cooker.
  2. Pour in the chicken broth and water. Make sure the chicken is mostly submerged.
  3. Cover and cook on LOW for 6 hours until the meat pulls apart easily with a fork. (You can use HIGH for 3 to 4 hours if you're in a rush).
  4. Remove the chicken thighs from the pot and set them on a plate.
  5. Strain the liquid through a fine mesh strainer into a bowl. Throw away the boiled vegetables, then return the clear liquid to the slow cooker.
  6. Whisk the cornstarch and cold water in a small cup until the mixture is smooth and milky.
  7. Stir the slurry into the bubbling gravy.
  8. Cook on HIGH for 15 to 30 minutes until the sauce is thick and glossy.