Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp Kosher salt
  • 0.5 tsp coarsely ground black pepper
  • 0.7 oz Zesty Italian dressing mix
  • 0.5 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Pat the 2 lbs boneless, skinless chicken thighs dry with paper towels. Note: Removing surface moisture helps the seasoning stick.
  2. Toss the meat with 1 tsp Kosher salt and 0.5 tsp coarsely ground black pepper in a bowl.
  3. Place the seasoned thighs in a single layer at the bottom of the slow cooker.
  4. Sprinkle the 0.7 oz Zesty Italian dressing mix, 4 cloves garlic, minced, and 1 tsp dried oregano over the meat.
  5. Carefully add the 0.5 cup low sodium chicken broth around the edges of the chicken. Note: Do not wash off the seasoning on top.
  6. Cover and cook on LOW for 6 hours until the chicken is tender and yields easily to a fork.
  7. Add the 8 oz full fat cream cheese, cubed and softened, to the pot during the final 30 minutes.
  8. Once the cheese is melted, use a whisk to blend it into the cooking juices until the liquid is velvety and uniform.
  9. Stir in the 0.5 cup freshly grated Parmesan cheese and let it sit for 5 minutes to thicken.
  10. Shred the chicken slightly, then top with 0.25 cup fresh parsley, chopped, before serving while it's steaming and fragrant.