Ingredients
Method
- Sear the Chicken:Set your slow cooker to the sautu00e9 setting or use a skillet if needed.Add butter and olive oil, and let them melt together.Season the chicken thighs with smoked paprika, salt, and pepper. Sear for 2-3 minutes on each side until golden. Remove and set aside.
- Set your slow cooker to the sautu00e9 setting or use a skillet if needed.
- Add butter and olive oil, and let them melt together.
- Season the chicken thighs with smoked paprika, salt, and pepper. Sear for 2-3 minutes on each side until golden. Remove and set aside.
- Prepare the Sauce:Add the minced garlic to the slow cooker and sautu00e9 for 1-2 minutes until fragrant.Stir in the chicken broth, heavy cream, Parmesan cheese, turmeric, thyme, and rosemary. Whisk well to combine.
- Add the minced garlic to the slow cooker and sautu00e9 for 1-2 minutes until fragrant.
- Stir in the chicken broth, heavy cream, Parmesan cheese, turmeric, thyme, and rosemary. Whisk well to combine.
- Cook the Chicken:Nestle the seared chicken thighs into the creamy sauce.Cover and cook on Low for 6-7 hours or High for 3-4 hours.
- Nestle the seared chicken thighs into the creamy sauce.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours.
- Finish and Serve:Remove chicken bones, if any, and stir the sauce.If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce. Let it thicken for a few minutes.Garnish with fresh parsley if desired.Serve hot over mashed potatoes, rice, or pasta.
- Remove chicken bones, if any, and stir the sauce.
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce. Let it thicken for a few minutes.
- Garnish with fresh parsley if desired.
- Serve hot over mashed potatoes, rice, or pasta.
Nutrition
Notes
Pro Tips:
Buy bone-in, skin-on thighs and remove the skin yourself rather than buying skinless. The skin renders fat that adds incredible flavor to your cream base, plus you control how much fat stays in the dish instead of losing that flavor completely. After years of making this, I learned to sear the thighs first, even for slow cooking. Just two minutes per side creates fond that dissolves into the cream sauce, giving you restaurant-level depth that raw chicken simply can't provide. Use fresh thyme and rosemary, never dried, because the slow cooker's gentle heat perfectly extracts their oils without turning them bitter. Dried herbs become muddy and overpowering during the long cooking time. Add your cream in the final 30 minutes, not at the beginning. Starting with cream causes it to separate and curdle during the long cooking process, while late addition creates that silky, restaurant-quality sauce texture you're after.
Buy bone-in, skin-on thighs and remove the skin yourself rather than buying skinless. The skin renders fat that adds incredible flavor to your cream base, plus you control how much fat stays in the dish instead of losing that flavor completely. After years of making this, I learned to sear the thighs first, even for slow cooking. Just two minutes per side creates fond that dissolves into the cream sauce, giving you restaurant-level depth that raw chicken simply can't provide. Use fresh thyme and rosemary, never dried, because the slow cooker's gentle heat perfectly extracts their oils without turning them bitter. Dried herbs become muddy and overpowering during the long cooking time. Add your cream in the final 30 minutes, not at the beginning. Starting with cream causes it to separate and curdle during the long cooking process, while late addition creates that silky, restaurant-quality sauce texture you're after.
