Slow Cooker Creamy Garlic-Herb Chicken Thighs with Asparagus and Penne

Peel and finely mince 6 garlic cloves. Chop 1 tbsp fresh thyme.

In a small bowl, mash the 6 minced garlic cloves, 1 tbsp chopped fresh thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil to form a rustic herb paste. (If making extra paste for future use, transfer it to a small jar and pour a 1/4-inch layer of olive oil over the top to seal it from air before refrigerating).

Pat 1.5 lb boneless, skinless chicken thighs dry with paper towels. Rub the garlic-thyme paste evenly over all sides of the chicken thighs.

Place the seasoned chicken thighs into the bottom of the slow cooker. Pour 1 cup chicken broth around the chicken, taking care not to wash the herb paste off the meat.

Cover the slow cooker and cook on LOW for 4 hours until the chicken is tender and easily flakes with a fork.

About 20 minutes before serving, bring a large pot of salted water to a boil on the stovetop. Add 12 oz dry penne pasta and cook according to package directions (about 10 minutes) until al dente. Drain the pasta and set aside.

Carefully remove the chicken thighs from the slow cooker and transfer them to a clean cutting board. Shred or cut the chicken into bite-sized, kid-friendly pieces.

Turn the slow cooker setting to HIGH. Stir 1/2 cup heavy cream and 1/2 lb trimmed, 1-inch cut fresh asparagus into the warm cooking liquid. Cover and cook on HIGH for 5 to 7 minutes until the asparagus is tender-crisp and bright green.

Stir the shredded chicken thighs and cooked penne pasta back into the slow cooker with the creamy sauce and asparagus. Toss gently to combine and warm through for 2 minutes. Serve hot, topped with 1/4 cup grated parmesan cheese.