Description
Juicy bone-in chicken thighs slow-cooked with earthy mushrooms and finished with a rich, velvety cream sauce. A comforting, one-pot meal with deep umami flavors.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp cornstarch
- 2 tbsp butter
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Heat butter in a skillet over medium-high heat and sear chicken thighs skin-side down for 5-7 minutes until golden.
- In the same skillet, sauté sliced mushrooms for 3-4 minutes until browned.
- Place minced garlic and sautéed mushrooms at the bottom of the slow cooker.
- Place seared chicken thighs on top of the mushrooms, skin-side up.
- Pour chicken broth around the sides and sprinkle with thyme, salt, and pepper.
- Cover and cook on Low for 6 hours or High for 3 hours.
- Whisk cornstarch with 1 tablespoon of cold water to create a slurry.
- Remove chicken to a platter; stir the cornstarch slurry and heavy cream into the pot.
- Cook on High for 10-15 minutes until the sauce is thick and glossy.
- Return chicken to the sauce or pour sauce over the chicken and serve.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American