Ingredients:
- 3 pounds of chicken thighs, bone-in and skin-on
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 cup of unsalted butter (1 stick), sliced into pads
- 4 cloves garlic, minced
- 1/4 cup of chicken broth, preferably homemade
- 1/4 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped parsley for garnish
- 1 tablespoon cornstarch (if needed for thickening)
Directions:
- Generously season the chicken thighs with salt, pepper, paprika, and garlic powder, making sure they’re well-coated. (Optional: Brown before putting in.)
- Place the seasoned chicken in the slow cooker, layering it evenly at the bottom.
- Dot the chicken with butter pads and then sprinkle minced garlic over the top.
- Pour the chicken broth gently around the chicken, being careful not to wash off the seasonings.
- Set your slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is supremely tender and almost falling off the bone.
- About 15 minutes before serving, gently stir in the heavy cream and cheddar cheese, allowing them to melt and marry into the sauce beautifully.
- If a thicker sauce is desired, mix the cornstarch with a bit of water to create a slurry, and stir it into the slow cooker. Allow it to simmer and thicken for a few extra minutes.
- Garnish the dish with chopped parsley before serving to add a fresh, colorful touch.
Variations & Tips:
- As always, there’s room for personal touch in every recipe. For a bit of a kick, add a teaspoon of red pepper flakes to the seasoning.
- If you’re watching your butter intake, feel free to use half the amount—it’ll still be just as comforting.
- And for those who might not have heavy cream on hand, milk can do the trick in a pinch, though it won’t be quite as rich.
- Don’t be shy about swapping in your favorite cheese. A good Gruyère or even Pepper Jack can make this dish take on a whole new life.
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