Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 2 cups low-sodium chicken stock
  • 1 tbsp Worcestershire sauce
  • 0.5 cup heavy cream
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 2 tbsp unsalted butter

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker and sprinkle evenly with kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
  2. Pour the chicken stock and Worcestershire sauce around the sides of the chicken to avoid washing the spices off the meat.
  3. Cover and cook on LOW for 6 hours until the chicken is fork-tender.
  4. Using two forks or shredding claws, shred the chicken directly in the slow cooker.
  5. In a small bowl, whisk the cornstarch and cold water to create a smooth slurry. Stir the slurry into the chicken mixture.
  6. Stir in the heavy cream and the cold unsalted butter. Let it cook on High for an additional 20 minutes until the sauce is bubbling and noticeably thicker before serving.