1. Season the chicken thighs with salt, black pepper, paprika, and thyme.
2. Add the chopped onion, minced garlic, and olive oil to the slow cooker.
3. Place the chicken thighs on top and pour in the chicken broth.
4. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is fully cooked.
5. Stir in the heavy cream during the last 20–30 minutes of cooking.
6. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Serve with mashed potatoes, rice, or steamed vegetables. Enjoy!
1. Season the chicken thighs with salt, black pepper, paprika, and thyme.
2. Add the chopped onion, minced garlic, and olive oil to the slow cooker.
3. Place the chicken thighs on top and pour in the chicken broth.
4. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is fully cooked.
5. Stir in the heavy cream during the last 20–30 minutes of cooking.
6. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Serve with mashed potatoes, rice, or steamed vegetables. Enjoy!