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Slow Cooker Garlic Parmesan Chicken Thighs over Creamy Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 6 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup coarse cornmeal
  • 4 cups water
  • 2 tablespoons butter

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the minced garlic, chicken broth, heavy cream, 1/2 cup of the Parmesan cheese, thyme, salt, and pepper. Stir gently to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
  • About 30 minutes before the chicken is done, bring the water to a boil in a medium saucepan. Slowly whisk in the cornmeal and reduce the heat to low.
  • Cook the polenta for 20 to 25 minutes, stirring often, until it thickens. Stir in the butter and the remaining 1/2 cup of Parmesan cheese. Season with a pinch of salt if needed.
  • Spoon the polenta into bowls and top with the chicken thighs and some of the garlic cream sauce from the slow cooker.

Notes

Stir the polenta right before serving so it stays smooth. If the sauce in the slow cooker looks thin, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers reheat well with a splash of broth or milk to loosen the polenta.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Medium Saucepan