Ingredients:

  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 8 oz (225g) cream cheese, softened and cubed
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1 tbsp (6g) dried Italian seasoning
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 lbs (907g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Optional: Lightly brown the chicken thighs in olive oil over medium-high heat for 3 minutes per side until golden. Place the chicken in the bottom of the slow cooker.
  2. In a medium bowl, whisk together the cream of chicken soup, melted butter, garlic powder, onion powder, Italian seasoning, salt, and pepper until smooth.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker, ensuring the meat is fully submerged.
  4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  5. Thirty minutes before serving, stir in the cubed cream cheese and gently fold until melted and the sauce is glossy.
  6. Use tongs to lightly shred the chicken or serve the thighs whole.