Slow Cooker Cream Cheese Balsamic Chicken Thighs

“These are surprisingly moist and is a make at least once a month meal in my house!”
READY IN:
4hrs
SERVES:
4
YIELD:
1-2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken pieces into 1 inch bite size and place in 1 gallon freezer bag OR air tight container.
  2. Put everything, except the chicken and cream cheese, into a mini food processor and combine thoroughly. If you don't have a food processor, make sure that the dried rosemary and garlic and chopped fine.
  3. Empty marinade into freezer bag and seal tight, getting as much air out as you can.
  4. Let marinate for 2 hours OR put in freezer to use at a later date.
  5. Empty chicken and all the marinade into a slow cooker and cook on high for 2 - 4 hours.
  6. Turn of the slow cooker and add cream cheese. Allow it to melt and then stir to combine. Enjoy over your favorite pasta or rice.

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