Crockpot Chicken Thighs
Ingredients:
• 2½ lbs bone-in, skin-on chicken thighs
• 1 small onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp onion powder
• ½ tsp black pepper
• Salt, to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Method:
1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, paprika, garlic powder, onion powder, thyme, and black pepper.
2. Heat the olive oil in a skillet over medium-high heat. Brown the chicken thighs skin-side down for 3–4 minutes, then flip and brown the other side for 2 minutes.
3. Place the sliced onion and minced garlic in the bottom of the crockpot. Arrange the chicken thighs on top.
4. Pour the chicken broth and Worcestershire sauce around the chicken.
5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches at least 165°F (74°C) internally.
6. For a thicker gravy, transfer the cooking liquid to a saucepan. Mix the cornstarch with cold water, whisk it into the liquid, and simmer for 2–3 minutes until thickened.
7. Garnish the chicken with fresh parsley and serve hot with mashed potatoes, rice, green beans, or roasted vegetables. 
