Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 tbsp unsalted butter, cubed
  • 6 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp paprika
  • 1 cup gluten-free chicken broth
  • ½ cup heavy cream
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Season both sides generously with salt, pepper, and paprika.
  2. Scatter the minced garlic, thyme, and oregano over the meat, then top with the cubed butter.
  3. Pour the gluten-free chicken broth around the edges of the chicken to avoid washing off the seasoning.
  4. Secure the lid and set the slow cooker to Low for 6 hours.
  5. In a small ramekin, stir the cornstarch and cold water together until smooth to create a slurry.
  6. Stir the heavy cream into the slow cooker and slowly whisk in the cornstarch slurry.
  7. Turn the heat to High for an additional 15-20 minutes until the sauce transforms into a velvety glaze.