Slow Cooker Garlic Butter Chicken
The seasoning of this rich garlic and herb braise is inspired by escargot butter, which famously makes everything delicious, and is easy to make with just a few impactful ingredients. A generous dollop of sour cream added before serving brings it all together and makes it feel a little fancy. Top bowls generously with croutons, which lend crunch and soak up the flavorful sauce, or serve with thick slices of crusty bread.
Ingredients
- 1 ½ poundsboneless, skinless chicken thighs
- 2cans cannellini beans, rinsed
- 4 tablespoonsunsalted butter, cut into chunks
- 8 largegarlic cloves, smashed and chopped
- ⅓ cupchopped fresh parsley, plus more for serving
- 1shallot, minced
- 1lemon, juiced
- kosher salt (such as diamond crystal) and pepper
- ½ cupsour cream
- homemade or store-bought croutons, for topping
Directions
- 1
Combine the chicken, beans, butter, garlic, parsley, shallot, lemon juice, 2 teaspoons salt and several generous grinds of pepper in a 6- to 8-quart slow cooker. Cook on low until the chicken is tender and the flavors have mellowed, about 4 hours.
- 2
Break the chicken into large pieces using two forks. Stir in the sour cream.
- 3
Serve the stew topped with croutons and more parsley.