Creamy Slow Cooker Garlic Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 20 whole cloves Garlic
  • 2 tbsp Parsley, fresh leaves
  • 3 sprigs Thyme, fresh

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Cornstarch
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Heavy whipping cream
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 1 tbsp Water

Found on letsdishrecipes.com

Description

Ingredients

• 4 chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 20 whole cloves garlic, peeled
• 1 1/2 cups chicken broth, divided
• 3-4 sprigs fresh thyme
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy whipping cream
• 2 tablespoons chopped fresh parsley leaves

Directions

• Spray slow cooker with cooking spray.
• Season chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken breasts on both sides until golden brown. Arrange the chicken in single layer in bottom of slow cooker.
• Add garlic cloves to the same skillet, and cook until just golden. Carefully add 1/2 cup of broth to the skillet and scrape up any browned bits from bottom. Simmer for 1 minute.
• Pour the garlic mixture into the slow cooker. Add the remaining broth and stir gently to combine. Add thyme sprigs. Cover and cook on high for 4 hours.
• Twenty minutes before serving, whisk together the cornstarch and water. Remove the chicken from the slow cooker to a plate. Stir the cornstarch mixture, Parmesan cheese and whipping cream into the liquid in slow cooker.
• Return the chicken to the slow cooker. Cover and cook 20-30 minutes longer, or until sauce is thickened.
• Serve over cooked pasta and garnish with parsley and additional Parmesan cheese.

Nutrition