Slow Cooker Garlic Parmesan Chicken

Tender chicken thighs slowly cook in a savory garlic-herb broth, then finish with cream cheese and Parmesan for a smooth, creamy sauce. Serve over mashed potatoes, rice, or egg noodles.

Prep: 15 min · Cook: 240 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 2 pounds chicken thighs, boneless, skinless
• 1 cup low-sodium chicken broth
• 6 cloves garlic
• 2 teaspoons dried italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 4 ounces cream cheese
• 0.75 cup finely grated parmesan cheese
• 2 tablespoons fresh parsley

Cooking instructions

1. Season the chicken thighs on all sides with the salt and black pepper. Mince the garlic and chop the parsley. (about 5 min)
2. Place the chicken in a 6-quart slow cooker. Add the broth, garlic, and Italian seasoning, spreading the garlic and herbs around the chicken. (about 5 min)
3. Cover and cook on LOW for 4 to 5 hours, or until the thickest thigh reaches 165°F and is tender. Avoid using HIGH, which can make chicken thighs cook unevenly. (about 240 min) — LOW
4. Transfer the chicken to a plate and cover loosely with foil. Add the cream cheese to the hot broth in the slow cooker, cover, and let stand for 5 minutes to soften. (about 5 min)
5. Whisk the softened cream cheese into the broth until mostly smooth. Stir in the Parmesan until melted and creamy. If the sauce is too thick, whisk in 1 to 2 tablespoons of hot broth or water. (about 5 min)
6. Return the chicken to the slow cooker and spoon the sauce over it. Cover for 5 minutes, then garnish with parsley and serve. (about 5 min)