Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Season the chicken thoroughly with salt, pepper, and paprika, then place the meat in the bottom of the slow cooker.
  2. Stir together the minced garlic, olive oil, Italian seasoning, and chicken broth, and pour the mixture evenly over the chicken.
  3. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Turn the slow cooker to low or warm. Stir in the heavy cream and Parmesan cheese.
  5. Mix cornstarch and water to create a slurry, then slowly whisk it into the sauce. Stir for 10–15 minutes until the sauce is silky and thick enough to coat the back of a spoon.