Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp dried Italian seasoning
  • 5.3 oz Boursin Garlic & Fine Herbs cheese
  • ½ cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs dry with a paper towel. In a small bowl, mix the salt, pepper, and Italian seasoning, then sprinkle the mixture evenly over both sides of the chicken.
  2. Place the thighs in the bottom of the slow cooker in a single layer.
  3. Pour the chicken broth around the sides of the chicken and scatter the minced garlic across the top.
  4. Place the butter on top of the meat, cover, and cook on Low for 7-8 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F.
  5. Carefully remove the chicken to a plate.
  6. Use a whisk to stir the Boursin cheese directly into the hot cooking liquid remaining in the pot until melted, smooth, and glossy.
  7. Stir in the lemon juice and parsley, then return the chicken to the pot to coat it in the sauce.