3 pounds chicken thighs, bone-in, skin-on
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 cup unsalted butter, cut into pads
4 cloves garlic, minced
1/4 cup chicken broth, preferably homemade
1/4 cup heavy cream
1 cup shredded cheddar cheese
1/4 cup chopped parsley for garnish
1 tablespoon cornstarch (optional for thickening)
Directions:
Season chicken thighs with salt, pepper, paprika, and garlic powder.
Place in the slow cooker, and dot with butter and garlic.
Pour chicken broth around the chicken.
Cook on low for 6-8 hours or on high for 3-4 hours until tender.
Near the end of cooking, stir in heavy cream and cheddar cheese.
Thicken with a cornstarch slurry if desired.
Garnish with parsley before serving.
Variations & Tips:
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