Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 2 tbsp (30g) unsalted butter
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tsp (5g) paprika
  • 1 cup (240ml) low-sodium chicken broth
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried oregano
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 tbsp (15g) fresh parsley, chopped
  • 1 tbsp (15g) cornstarch mixed with 1 tbsp (15ml) water

Instructions:

  1. Season the chicken thighs evenly with salt, pepper, and paprika.
  2. Heat the butter in a skillet over medium-high heat until foaming; sear the thighs for 3-4 minutes per side until a mahogany-colored crust forms.
  3. Transfer the seared thighs to the slow cooker.
  4. Pour in the chicken broth, minced garlic, thyme, and oregano, ensuring the chicken is partially submerged.
  5. Cover and cook on Low for 7 hours or High for 4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  6. Switch the slow cooker to the Warm setting and stir in the heavy cream and grated Parmesan until the cheese is melted and the sauce is smooth.
  7. Optional: For a thicker consistency, stir in the cornstarch slurry and cook on High for an additional 10-15 minutes.
  8. Garnish with fresh parsley before serving.