Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 4 tbsp unsalted butter, melted
  • 1/2 cup heavy cream
  • 1/4 cup sour cream, full-fat

Instructions:

  1. Pat the chicken thighs dry with a paper towel. In a small bowl, mix the salt, pepper, garlic powder, and Italian seasoning. Rub the mixture evenly over both sides of the chicken and place in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the condensed cream of chicken soup and melted butter. Pour this mixture evenly over the chicken, ensuring every piece is covered.
  3. Cover with the lid and cook on Low for 8 hours or High for 6 hours.
  4. Once the chicken is tender enough to pull apart with a fork, stir in the heavy cream and sour cream. Gently flip the chicken with tongs to ensure it is fully coated in the sauce.
  5. Let the dish sit for 5 minutes on the 'Warm' setting to allow the dairy to integrate before serving.