Ingredients:

  • 1½ lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 8 oz cream cheese, softened and cubed
  • ½ cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry with a paper towel.
  2. In a small bowl, combine 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
  3. Rub the seasoning evenly over both sides of the chicken thighs.
  4. Lightly grease the bottom of a 6-quart slow cooker with 1 tbsp olive oil.
  5. Place the seasoned chicken thighs in the slow cooker in a single layer.
  6. Pour ½ cup low-sodium chicken broth and 3 cloves minced garlic over the meat.
  7. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is opaque and reaches a safe internal temperature of 165°F/74°C.
  8. Open the lid and stir in 8 oz of cubed cream cheese.
  9. Cover and cook for an additional 30 minutes on Low, or until the cheese has completely melted.
  10. Use a whisk to stir the sauce until it is completely smooth and clings to the chicken.
  11. Garnish with 1 tbsp chopped fresh parsley before serving.