Mix together ½ cup all-purpose flour, 1½ teaspoon dry mustard, ½ teaspoon salt, ½ teaspoon garlic powder and 1/4 teaspoon pepper in a gallon size baggie.
Heat 2 Tablespoon oil in a skillet over medium heat.
Put 2.5 lbs boneless skinless chicken thighs in the baggie with the flour mixture, seal and gently toss until all the thighs are coated. (Reserve excess flour mixture for later step.)
Brown coated chicken on all sides, but do not cook through, and place the browned chicken in a 6 Quart Crock Pot.
Mix together the excess flour mixture with 2 cups chicken broth and pour into slow cooker.
Pour mixture over the chicken, cover and cook on high for 90 min to 2 1/2 hours until the chicken is cooked through, and the sauce has thickened.
Notes
I used a large gallon sized baggie to coat all of my chicken. Just pour all of your coating ingredients in, seal the baggie and shake things around until everything is coated.
After coating there will be a little extra flour in the the bag. Save the extra flour mixture, as you will need it for your gravy.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.