For the Chicken & Broth:
3 lbs bone-in, skin-on chicken thighs and/or drumsticks (the bones and skin add immense flavor)
1 large yellow onion, roughly chopped
3-4 cloves garlic, smashed
2 sprigs fresh rosemary or thyme (or 1 tsp dried)
2 bay leaves
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups low-sodium chicken broth
For the Velvety Gravy:
¼ cup (½ stick) unsalted butter, softened
¼ cup all-purpose flour
½ cup whole milk or heavy cream
1-2 teaspoons soy sauce or Worcestershire (for umami depth)
Salt and pepper to taste
For Serving (Choose Your Adventure):
Creamy mashed potatoes (the classic pairing)
Buttered egg noodles or rice
Flaky buttermilk biscuits
Steamed green beans or roasted carrots
The Foolproof, Step-by-Step Method to Comfort
Step 1: The Foundation of Flavor (5-Minute Prep)
Place the chopped onion and smashed garlic in the bottom of your slow cooker.
Season the chicken pieces all over with salt and pepper. Nestle them on top of the onions.
Add the herb sprigs and bay leaves. Pour the chicken broth around (not over) the chicken.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fall-off-the-bone tender.
Step 2: The Two-Step Gravy Magic
Carefully transfer the cooked chicken to a plate or bowl to cool slightly. Discard the bay leaves and herb stems.
Make a Beurre Manié: In a small dish, use a fork to mash the softened butter and flour together into a smooth paste. This is your magic thickener.
Ladle about 2 cups of the hot cooking liquid from the slow cooker into a medium saucepan. Bring to a gentle simmer over medium heat.
Whisk in the butter-flour paste, a small piece at a time, until fully incorporated. Cook, whisking constantly, for 2-3 minutes until the gravy thickens and loses its raw flour taste.
