Ingredients
4
chicken breasts (1 1/2 to 2 lb)
1
teaspoon kosher salt
1/2
teaspoon black pepper
1
tablespoon olive oil
20
cloves garlic that have been peeled and left whole
1/2
cup dry white wine
1
cup Progresso™ chicken broth (from 32-oz carton)
3
or 4 sprigs fresh thyme
1
tablespoon cornstarch
1
tablespoon water
1/4
cup grated Parmesan cheese
1/4
cup heavy whipping cream
2
tablespoons chopped fresh parsley leaves
Preparation
Spray slow cooker with cooking spray.
Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add broth to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.
