Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups baby carrots
  • 1 cup frozen peas
  • 1 cup heavy cream
  • ¼ cup all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Dice the onion and mince the garlic. Measure out chicken broth and cream. Wash and cut the carrots if needed.
  2. Place chicken thighs at the bottom of the Crockpot. Add diced onions, minced garlic, and baby carrots.
  3. In a bowl, combine chicken broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour mixture over the chicken and vegetables.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
  5. Once cooked, remove chicken and set aside. Mix flour with heavy cream in a separate bowl until smooth. Stir mixture into the Crockpot and cook on high for an additional 30 minutes, stirring occasionally.
  6. Shred chicken and return it to the Crockpot to combine with the gravy. Adjust seasoning if necessary and garnish with fresh parsley.