Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 oz smoked turkey, diced small
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz full-fat cream cheese, softened and cubed
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the diced smoked turkey, diced yellow onion, and minced garlic at the bottom of the slow cooker.
  2. Arrange the 2 lbs of chicken thighs on top of the aromatics.
  3. Pour in 1/2 cup of low-sodium chicken broth and sprinkle the 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper evenly over the meat.
  4. Set the crockpot to Low and cook for 6 to 7 hours until the chicken is fork-tender and reaches a safe internal temperature of 165°F/74°C.
  5. Use two forks to coarsely shred the meat directly in the pot.
  6. Stir in the 8 oz of cubed cream cheese and 1/4 cup of heavy cream.
  7. Whisk gently until the sauce is completely smooth and ivory-colored.
  8. Stir in 2 tbsp of chopped fresh parsley just before serving.