Ingredients
Scale
- 2 pounds chicken thighs (4-6 bone in or boneless thighs)
- 1 small yellow onion, sliced
- ½ cup all purpose flour
- 1 tablespoon Lawry’s or your favorite seasoning
- ¾ cup low sodium chicken broth
- 4 stalks kale, sliced into thin ribbons (approx. 2 cups)
- 1 cup mushrooms, sliced (optional)
- ½ cup whole milk
- 1 tablespoon corn starch
Instructions
- Prep the chicken
In a shallow bowl, mix the flour and seasoning. Dredge each chicken thigh in the mixture, shaking off any excess. This step helps thicken the sauce later, so don’t skip it! - Layer in the slow cooker
Place the floured chicken at the bottom of the slow cooker. Scatter the sliced onions and mushrooms over the top. Pour in the chicken broth, then layer the kale on top. - Set it and forget it
Cover and cook on low for 6 hours or high for 3 hours. If you’re using boneless thighs, check them around the 2-hour mark on high—they cook faster. You’ll know the chicken is done when it reaches an internal temperature of 165ºF. - Make the creamy sauce
In a small bowl, whisk the milk and cornstarch until smooth. To speed up thickening, microwave the mixture for 30-45 seconds before adding it to the crock pot. Pour it in, stirring until the sauce is silky and combined. - Return the chicken to the sauce
Place the chicken back in the crock pot and coat it in the sauce. Let it sit for a few minutes to absorb all that creamy goodness. - Serve and enjoy
Spoon the sauce and kale over the chicken and dig in!
Notes
Serving suggestions: making it extra special
This dish is pure comfort on a plate, but a few simple sides can take it to the next level:
- Mashed potatoes: The creamy sauce drapes over them perfectly.
- Rice or quinoa: A great option for soaking up every drop.
- Buttery biscuits: A Southern classic that pairs beautifully.
- Roasted vegetables: Adds color and a touch of caramelized sweetness.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: dinner