Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, sliced into thick rounds
  • 1 medium yellow onion, diced
  • 4 cups chicken bone broth
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup grated Parmesan cheese
  • ½ cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Surround the meat with the halved potatoes, sliced carrots, and diced onions.
  3. Pour the chicken broth over the top and stir in the minced garlic, oregano, salt, and pepper, ensuring all ingredients are submerged.
  4. Secure the lid tightly and cook on High for 6 hours or Low for 8 hours.
  5. Turn the slow cooker to 'Off' and use two forks to coarsely shred the chicken directly in the pot.
  6. Stir in the grated parmesan cheese and heavy cream for 2 minutes until the cheese is fully melted and the broth is creamy.
  7. Fold in the fresh parsley just before serving.