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:
1. Generously season the chicken thighs with salt, pepper, paprika, and garlic powder, making sure they’re well-coated. (Optional: Brown before putting in.)
2. Place the seasoned chicken in the slow cooker, layering it evenly at the bottom.
3. Dot the chicken with butter pads and then sprinkle minced garlic over the top.
4. Pour the chicken broth gently around the chicken, being careful not to wash off the seasonings.
5. 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.
6. About 15 minutes before serving, gently stir in the heavy cream and cheddar cheese, allowing them to melt and marry into the sauce beautifully.
7. 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.
8. Garnish the dish with chopped parsley before serving to add a fresh, colorful touch.