I am always looking for recipes with chicken.  If you get tired of the same-old-same-old chicken dishes, here is a creamy, cheesy and well seasoned dish that tastes like an Italian Grandma could have made it.

Perfect for busy days, the slow cooker couldn’t make it any easier. Serve it up with pasta, or if you are a bit adventurous, try a side of buttery gnocchi with spinach  (little potato dumplings you can buy already made) that can make getting dinner on the table super quick and delicious. 

2 Tbsp. Italian seasonings, divided
1 tsp. salt
21/2 tsp. pepper
8 bone-in, skin-on chicken thighs
1 Tbsp. minced, fresh garlic
1/2 cup dry white wine
3/4 cup low -sodium chicken broth
1/2 cup half and half
1&1/4 cups grated Asiago cheese, divided
2 oz. cubed cream cheese

Combine 1 Tbsp. Italian seasonings, salt and pepper and rub on all chicken thighs.  Melt butter in a saute’ pan over medium heat and sear thighs until brown on all sides.  Transfer thighs to a 4 to 6 qt. slow cooker.  Pour off all but 1 Tbsp. of the drippings from the pan.  Add garlic and remaining Italian seasoning to pan.  Cook about 1 minute.  Deglaze the pan with wine, scraping up brown bits. Cook until wine is reduced by half and stir in broth and half and half. Heat just to a simmer.  Add 1 cup of Asiago and cream cheese  whisking until cheeses melt and sauce is thickened.  Pour sauce over thighs.  Cover slow cooker and cook thighs on low setting 3 ½ to 4 hours or until tender.  When done, transfer thighs to a platter and top with remaining Asiago.  Serve with sauce. 

Dunham's Sports

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