Creamy Garlic Chicken Thighs
1. Overview
These chicken thighs turn out tender and full of garlic flavor. The creamy sauce is rich without being complicated. Everything cooks slowly so the chicken has time to absorb the herbs and seasoning. Serve it with mashed potatoes, rice or vegetables for a warm homemade meal that is easy to enjoy any day.
Why You'll Love It
- ✓ Fall-Apart Juicy Thighs: Slow cooking keeps dark meat tender and succulent without drying out, soaking up aromatic garlic broth.
- ✓ Luscious Garlic Herb Gravy: Cream cheese and heavy cream melt into savory chicken pan juices to create an irresistible sauce for pasta or potatoes.
- ✓ Set-It-and-Forget-It Simplicity: Only 15 minutes of hands-on prep in the morning; the slow cooker does all the work while you go about your day.
2. Ingredients
- 2 lb Boneless chicken thighs
- 6, minced Garlic cloves
- 1 cup Chicken broth
- 1 cup Heavy cream
- 4 oz Cream cheese
- 1 tsp Italian seasoning
- 1 tsp Paprika
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp, chopped Fresh parsley
- 1 tbsp Olive oil
3. Instructions
6 StepsPat the boneless skinless chicken thighs completely dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, and Italian seasoning.
Heat olive oil in a heavy skillet over medium-high heat. Sear the chicken thighs for 2 minutes on each side until a deep golden crust forms. Transfer to crockpot.
Scatter minced fresh garlic cloves over the chicken thighs in the slow cooker and pour chicken broth around the edges of the meat.
Cover with the slow cooker lid and cook on LOW for 3.5 to 4 hours (or on HIGH for 2 hours) until the chicken is exceptionally tender and registers 165°F internally.
Transfer the chicken thighs to a warm plate and tent with foil. Whisk the softened cream cheese and heavy cream into the hot slow cooker broth until silky and smooth.
Return the chicken to the crockpot, spooning the garlic cream sauce all over. Cook on HIGH uncovered for 10 minutes to thicken. Garnish with chopped parsley and serve.
