Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Season chicken thighs with salt, pepper, and red pepper flakes.
- Place chicken in the slow cooker. Pour olive oil over.
- Stir together cream, parmesan, garlic, parsley, salt, and pepper. Pour over chicken.
- Cover and cook on LOW for 3.5–4 hours or HIGH for 2–2.5 hours, until chicken reaches 165°F.
- Shred or slice chicken in sauce just before serving. Garnish with extra parmesan and parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or sun-dried tomatoes for extra flavor and color.
- Serve over rice, pasta, mashed potatoes, or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: High Protein
Nutrition
- Serving Size: 1 chicken thigh + 1/4 sauce
- Calories: 320 Kcal
- Sugar: 1g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg
