Slow Cooker Creamy Herb Chicken and Potatoes

Wash 2 lbs of baby potatoes and cut them in half. Peel 1 lb of carrots and slice into 1-inch thick rounds. Finely chop 1 large yellow onion and mince 4 cloves of garlic.

Pat dry 5 lbs of boneless, skinless chicken thighs with paper towels. Season all sides evenly with 2 tsp of salt and 1 tsp of black pepper.

Layer the chopped yellow onion, minced garlic, halved baby potatoes, and sliced carrots in the bottom of the slow cooker insert.

Place the seasoned chicken thighs directly on top of the vegetable layer.

Pour 2 cups of chicken broth over the chicken and vegetables, then sprinkle 1 tsp of dried thyme evenly over the top.

Cover the slow cooker and cook on LOW for 6 hours (or HIGH for 3.5 hours) until the chicken is tender and registers 165°F on an instant-read thermometer, and the potatoes are fork-tender.

Using a slotted spoon, carefully transfer the chicken, potatoes, and carrots to a large serving platter, leaving the braising liquid behind in the slow cooker. Cover the platter with foil to keep warm.

Turn the slow cooker to HIGH (or transfer the liquid to a saucepan on the stovetop over medium-high heat). Simmer the braising liquid uncovered for 10 to 12 minutes to reduce it by about one-third, concentrating the natural gelatins from the chicken thighs to thicken the sauce.

Whisk 4 oz of softened cream cheese and 1 cup of heavy cream into the reduced hot liquid until completely smooth. Stir in 1/4 cup of finely chopped fresh parsley.

Pour the creamy herb sauce over the chicken and vegetables on the platter.

Divide the meal: Serve half of the chicken, vegetables, and sauce immediately (4 servings). Allow the remaining half (approx. 2.5 lbs of chicken plus vegetables and sauce) to cool completely, then transfer to an airtight, freezer-safe container and freeze for future meals.