Ingredients:

  • 900g boneless, skinless chicken thighs
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cans (10.5 oz each) condensed cream of chicken soup
  • 2 packets (0.87 oz each) low-sodium chicken gravy mix
  • 240ml chicken bone broth
  • 15g unsalted butter, cubed
  • 1 tsp dried thyme

Instructions:

  1. Whisk the base. In the basin of a 6 quart slow cooker, combine the two cans of condensed cream of chicken soup, the two gravy mix packets, and the 240ml of bone broth. Whisk vigorously until the mixture is uniform. Aroma Check: You should smell the savory, salty notes of the gravy mix blooming as it hits the broth.
  2. Season the protein. Lay your 900g of chicken thighs on a clean surface. Sprinkle both sides evenly with the Kosher salt, black pepper, garlic powder, and onion powder.
  3. Submerge the chicken. Place the seasoned thighs into the gravy mixture. Push them down so they are completely covered by the liquid.
  4. Add the fat and herbs. Scatter the 15g of cubed butter across the top and sprinkle the dried thyme over everything.
  5. Set the timer. Cover with a tight fitting lid. Set the slow cooker to Low for 6 hours (or High for 3-4 hours).
  6. Monitor the progress. Around hour 5, you'll notice the liquid has darkened and thickened. Aroma Check: The earthy scent of thyme will be much more prominent now.
  7. Check internal temp. Use a meat thermometer to ensure the chicken has reached 175°F. This is higher than the standard 165°F because we want the fibers to be soft enough to shred.
  8. Shred the meat. Using two forks, gently pull the chicken apart into large chunks directly in the pot.
  9. The final stir. Stir everything together so the chicken is fully coated in the velvety sauce. Let it sit for 5 minutes on the Warm setting to thicken further. Aroma Check: A rich, buttery, roasted chicken scent should fill the room.
  10. Serve immediately. Ladle the chicken and gravy over your choice of base, ensuring everyone gets plenty of the sauce. | Cooking Method | Time | Texture | Best For | |----------------|------|---------|----------| | Slow Cooker (Low) | 6 hours | Extremely tender, fall apart | Hands off meal prep | | Stovetop (Simmer) | 45 mins | Firmer chunks, brighter flavor | Last minute dinner | | Oven (Braised) | 1 hour 15 mins | Caramelized edges, rich sauce | Weekend comfort food | While the slow cooker is the king of convenience, sometimes you want a quicker turnaround. For those nights, a [Garlic Chicken Fried Rice](https://cosirecipes.com/recipes/garlic-chicken-fried-rice-blackstone/) is a fantastic way to get a savory meal on the table in less than half an hour. Baked Sweet and Sour Chicken for 4 Servings: Crispy Oven Method — Master baked sweet and sour chicken with our oven-baked technique. Includes a...15 Minute Air Fryer Chicken with Garlic and Herbs in 15 Minutes — Master 15 Minute Air Fryer Chicken with Garlic and Herbs with our step-by-ste...Slow Cooker Rice Pudding with Sweetened Condensed Milk — Master creamy slow cooker rice pudding with our step-by-step timing guide. Th... $img_2$