Description
A comforting and creamy chicken dish cooked effortlessly in a crockpot, perfect for busy weeknights or family gatherings.
Ingredients
- 4 pieces Boneless chicken thighs
- 8 ounces Fresh mushrooms (button or cremini)
- 1 medium Yellow onion (finely chopped)
- 1 cup Heavy cream
- 1 cup Chicken broth
- 3 cloves Garlic (minced)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
- Heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
- Add the minced garlic and mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.
- In your crockpot, place the boneless chicken thighs and season with salt, black pepper, and thyme.
- Pour the sautéed onion and mushroom mixture over the chicken.
- Add the chicken broth to the crockpot, ensuring the chicken is submerged.
- Cover and cook on low for 4-6 hours, or until the chicken easily shreds with a fork.
- About 30 minutes before serving, stir in the heavy cream and freshly grated Parmesan cheese, allowing the sauce to thicken.
Notes
For a lighter option, substitute half-and-half for heavy cream. Add diced carrots or peas for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American