Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low-sodium chicken broth
  • 8 oz cream cheese, softened and cubed
  • 1 cup heavy whipping cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp ground nutmeg
  • 1 lb fettuccine pasta
  • 2 cups fresh parsley, chopped

Instructions:

  1. Grease the insert of your slow cooker with olive oil.
  2. Place the chicken thighs in a single layer and season generously with salt, pepper, and minced garlic.
  3. Pour the chicken broth around the sides of the meat.
  4. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender enough to shred with a fork.
  5. About 30 minutes before serving, stir in the cubed cream cheese and melted butter.
  6. Pour in the heavy whipping cream and sprinkle in the nutmeg; stir gently until the cream cheese has melted into a smooth liquid.
  7. Fold in the grated Parmesan cheese, stirring until the sauce thickens.
  8. Toss with cooked fettuccine pasta and garnish with chopped fresh parsley.