Set it, forget it, and come home to dinner that tastes like you fussed all day. These slow cooker creamy garlic chicken thighs turn meltingly tender in a velvety garlic-Parmesan sauce that’s begging to be spooned over mashed potatoes or buttered noodles.
Why You’ll Love This Recipe
- Hands-off cooking — the slow cooker does all the work.
- Juicy, fall-apart chicken thighs in a rich, creamy garlic sauce.
- One pot, minimal cleanup, maximum comfort.
Ingredients
Serves 6.
Advertisement
- 2½ lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 6 cloves garlic, minced
- 1 cup chicken broth
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the thighs 2–3 minutes per side until golden. (Short on time? Skip the sear and add the chicken straight to the slow cooker.)
- Place the chicken in the slow cooker, scatter the minced garlic over the top, and pour in the chicken broth.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender.
- Transfer the chicken to a plate and tent with foil. Whisk the cream cheese, heavy cream, Parmesan, and Italian seasoning into the slow cooker juices until smooth and creamy.
- Return the chicken to the sauce, spoon it over generously, and cook on HIGH for 15–20 more minutes until the sauce thickens slightly.
- Garnish with fresh parsley and serve over mashed potatoes, rice, or buttered noodles.
