Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 packet (0.7 oz) zesty Italian dressing mix
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup low-sodium chicken broth
  • 8 oz full-fat cream cheese, softened and cubed
  • 0.25 cup freshly grated Parmesan cheese
  • 2 cups baby red potatoes, quartered

Instructions:

  1. Place the 2 cups quartered red potatoes in the bottom of the crockpot.
  2. Layer the seasoned thighs directly over the potatoes until they form an even, flat layer.
  3. Sprinkle the sea salt, black pepper, and the entire packet of zesty Italian dressing seasoning directly onto the chicken to allow the dry aromatics to bloom in the rendered fats.
  4. In a medium mixing bowl, whisk together the condensed cream of chicken soup and chicken broth until the mixture is uniform and smooth.
  5. Pour the soup mixture over the chicken and potatoes. Do not stir; maintain the layers to allow the chicken to braise properly.
  6. Cover and cook on low for 6 hours until the chicken is fork-tender and the collagen has converted to gelatin.
  7. Before serving, drop the 8 oz cubed, softened cream cheese into the pot along with the Parmesan cheese. Gently whisk the cream cheese into the liquid until the sauce turns a uniform, pale gold.