Ingredients
8–10 bone-in, skin-on chicken thighs
1 cup heavy cream
½ cup chicken broth
6 cloves garlic, minced
½ cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons cream cheese (optional, for extra creaminess)
Fresh parsley, chopped, for garnish
Instructions
1. Prepare the chicken: Pat chicken thighs dry with paper towels. Season with salt, black pepper, paprika, onion powder, and Italian seasoning.
2. Sear the chicken (optional): Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 3–4 minutes until golden brown.
3. Add to slow cooker: Arrange chicken thighs inside the slow cooker.
4. Prepare garlic sauce: In a bowl, mix heavy cream, chicken broth, minced garlic, Parmesan cheese, and melted butter.
5. Pour the sauce: Pour the creamy garlic mixture evenly over the chicken thighs.
6. Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for approximately 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
7. Make it extra creamy: Stir cream cheese into the sauce during the last 20–30 minutes, if desired.
8. Serve: Spoon the creamy garlic sauce over the chicken and garnish with fresh parsley.
Serving Suggestions
Serve with creamy mashed potatoes, steamed rice, buttered pasta, or roasted vegetables. Add warm garlic bread to soak up the delicious sauce.
Pro tip: For crispy skin, place the cooked chicken thighs under the oven broiler for 2–3 minutes before serving. The creamy sauce is best spooned over the chicken afterward.