Slow Cooker Cream Cheese Balsamic Chicken Thighs Recipes

Steps:

• Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
• Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
• Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
• Sprinkle with fresh chopped parsley and serve immediately.
• Enjoy!

Steps:

• Cut chicken pieces into 1 inch bite size and place in 1 gallon freezer bag OR air tight container.
• 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.
• Empty marinade into freezer bag and seal tight, getting as much air out as you can.
• Let marinate for 2 hours OR put in freezer to use at a later date.
• Empty chicken and all the marinade into a slow cooker and cook on high for 2 - 4 hours.
• 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.

Steps:

• Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.
• Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.