You can absolutely make this dish in a skillet (preferably cast iron). This version is for the Instant Pot (same for crockpot, just increase cooking time).
2 lbs Boneless Skinless Chicken, cut into 1" pieces
3 T Olive Oil
2 Lrg Onions, halved & thinly sliced
1/2 C Sherry
2 T fresh thyme leaves (or bundle into a bouquet garni)
2 T Original 'Everything' Sauce
3 T Flour
1 T garlic, minced
28 oz Beef Broth, low sodium
1 lb Baby Golden Potatoes
Salt & Pepper
1 C Gruyere cheese, shredded
Set Instant Pot to Saute (or skillet to medium heat) and add 2 Tbs Olive Oil and Onions, 1/4 tsp Salt & Pepper, and fresh Thyme. Cook until onions are soft, stirring occasionally. Add Sherry and reduce to simmer, cooking until onions start to caramelize. Stir in Garlic and cook 1 to 2 more minutes.
Add 1/4 tsp Salt & Pepper to flour and use to coat chicken pieces. Add chicken, potatoes and beef broth to Instant Pot and change setting to Meat/Stew with a time of 20 minutes. Seal Instant Pot. *
We like to sop up the liquid with a good crusty bread. So, portion onions, chicken and potatoes with enough liquid for sopping into oven safe dishes that have a good lip on them (or a crock made for soup). Cover with Gruyere cheese and broil for 1 to 2 minutes.
*If using skillet, transfer to a waiting 350 degree oven for 30 to 40 minutes, until potatoes are tender. Then cover with Gruyere and turn oven to broil for 1 to 2 minutes, until melty and browning.
Garnish with fresh thyme leaves, if desired.