Ingredients:

  • 2 kg (approx. 2.6 lbs) Boneless, Skinless Chicken Thighs (trimmed)
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 tsp Dried Onion Granules
  • 1 large Brown Onion, finely diced
  • 10 cloves Fresh Garlic, minced
  • 3 sprigs Fresh Rosemary (leaves stripped)
  • 4 sprigs Fresh Thyme (leaves stripped)
  • 350 ml (1 ½ cups) Chicken Stock (low sodium)
  • 1 tbsp Dijon Mustard
  • 120 g (4 oz) Full-Fat Cream Cheese (softened, cut into chunks)
  • 120 ml (½ cup) Double Cream or Heavy Cream (35% fat minimum)
  • 2 tbsp Cornflour/Corn Starch
  • 4 tbsp Cold Water (for slurry)
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken thighs dry and season generously with salt, pepper, and onion granules.
  2. Heat the olive oil in a skillet over medium-high heat. Sear the chicken for 2 minutes per side until lightly golden brown. Remove chicken and set aside. (This step is optional but highly recommended for depth of flavor.)
  3. Place the diced onion and garlic at the bottom of the slow cooker. Lay the seared (or raw) chicken thighs on top.
  4. Pour in the chicken stock and stir in the Dijon mustard. Scatter the fresh rosemary and thyme leaves over the chicken.
  5. Place the lid on the slow cooker. Cook on Low for 7–8 hours or on High for 3.5–4 hours. The chicken should be fall-apart tender.
  6. Transfer the cooked chicken to a large bowl, keeping the liquid in the slow cooker. Whisk the cornflour/corn starch with the cold water until smooth to create a slurry.
  7. Switch the crockpot setting to High. Whisk the cornflour slurry into the liquid and cook for 5–10 minutes, stirring occasionally, until the sauce has slightly thickened.
  8. Reduce the heat to Low (or turn off entirely). Whisk in the softened chunks of cream cheese until completely melted and smooth. Stir in the heavy cream. Taste and adjust seasoning if necessary.
  9. Using two forks (or a hand mixer), shred the chicken. Return the shredded chicken to the creamy sauce in the crockpot and stir to coat. Garnish with fresh chopped parsley before serving.