Chicken in Onion Buttermilk Gravy Slow Cooker
Experience pure comfort food with this **Chicken in Onion Buttermilk Gravy Slow Cooker** recipe, a hearty and flavor-packed dish perfect for cozy dinners. Juicy, seared chicken thighs are nestled on a bed of caramelized onions and garlic, then slow-cooked to tender perfection in a rich, tangy buttermilk gravy infused with chicken broth and fresh thyme. The slow cooker does all the hard work, melding the flavors and creating a luscious, creamy onion gravy that's thickened to perfection with a cornstarch slurry. With just 15 minutes of prep and a hands-off 5-hour cook time, this dish is as convenient as it is delicious. Serve it over fluffy mashed potatoes, rice, or crusty bread to soak up every last drop of the savory sauce. Ideal for weeknight dinners or a comforting family meal, this recipe hits the spot every time.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 large Onions (thinly sliced)
- 3 cloves Garlic (minced)
- 1.5 cups Chicken broth
- 1 cup Buttermilk
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (for garnish, optional)
Instructions
Season the chicken thighs with salt, black pepper, and paprika on both sides. Lightly dust with all-purpose flour.
In a large skillet, melt the butter over medium heat. Sear the chicken thighs skin-side down until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the sliced onions and cook over medium heat until softened and caramelized, about 10 minutes. Add the minced garlic and cook for an additional 1 minute.
Transfer the caramelized onions and garlic to the slow cooker. Arrange the seared chicken thighs on top of the onion mixture.
In a medium bowl, whisk together the chicken broth, buttermilk, and fresh thyme leaves. Pour this mixture over the chicken in the slow cooker.
Cover the slow cooker and cook on low for 5 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F).
In the last 30 minutes of cooking, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the gravy.
Once cooked, taste and adjust seasonings as needed. Garnish with fresh parsley if desired.
Serve hot with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 25.9 g | ||
| Protein | 181.0 g | 362% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 519 mg | 40% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2862 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
