Chicken

Creamy Garlic Chicken

The one to start with. Six things go in the pot in the morning. You stir cream cheese in at the end, and it tastes like you worked for it.

What goes in

• 2 1/2 lb boneless skinless chicken breasts
• 8 cloves fresh garlic, smashed
• 1 cup chicken broth
• 2 tbsp butter, cut in pieces
• 1 tsp salt · 1/2 tsp black pepper
• 1 tsp garlic powder · 1 tsp dried Italian seasoning

Stir in at the end

• 8 oz cream cheese, cubed, left out 30 minutes
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• 2 tbsp fresh parsley, chopped

How to make it

1. Pat the chicken dry, lay it in the pot in one layer, and season with the salt, pepper, garlic powder and Italian seasoning.
2. Scatter the smashed garlic over, pour in the broth, dot the butter across the top. Lid on.
3. Low 6 hours or high 3 hours, until it pulls apart with a fork. Do not lift the lid before the last hour. Every peek costs 20 to 30 minutes.
4. Lift the chicken onto a board and shred it with two forks.
5. Turn the pot to high. Whisk the cream cheese into the liquid until smooth, 3 to 4 minutes.
6. Whisk in the cream and parmesan, return the chicken, stir to coat. Lid off 10 minutes to thicken, then stir through the parsley.