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Creamy Garlic Herb Chicken Thighs (Slow Cooker Edition)

Creamy Garlic Herb Chicken Thighs (Slow Cooker Edition)

This Creamy Garlic Herb Chicken Thighs recipe is a rich, flavorful dish that cooks low and slow to tender perfection. Serve it over mashed potatoes, rice, or pasta for an unforgettable meal!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 6-8 bone-in skinless chicken thighs
  • 6-8 cloves of garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • A pinch of turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Fresh parsley for garnish optional

Method
 

  1. 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.
  2. Set your slow cooker to the sautu00e9 setting or use a skillet if needed.
  3. Add butter and olive oil, and let them melt together.
  4. Season the chicken thighs with smoked paprika, salt, and pepper. Sear for 2-3 minutes on each side until golden. Remove and set aside.
  5. 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.
  6. Add the minced garlic to the slow cooker and sautu00e9 for 1-2 minutes until fragrant.
  7. Stir in the chicken broth, heavy cream, Parmesan cheese, turmeric, thyme, and rosemary. Whisk well to combine.
  8. 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.
  9. Nestle the seared chicken thighs into the creamy sauce.
  10. Cover and cook on Low for 6-7 hours or High for 3-4 hours.
  11. 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.
  12. Remove chicken bones, if any, and stir the sauce.
  13. 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.
  14. Garnish with fresh parsley if desired.
  15. Serve hot over mashed potatoes, rice, or pasta.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.