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Italian Chicken Thighs with asiago-garlic sauce

When you make this creamy, cheesy, perfectly seasoned comfort meal, your friends and family will be lining up to hug you — it’s that good. Seriously, it tastes like something an Italian grandmother would have made. And the slow cooker couldn’t make this dish any easier.

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Ingredients

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Instructions

Combine 1 Tbsp. Italian seasoning, salt, and pepper, then rub on all sides of thighs.

Melt butter in a sauté pan over medium–high. Add thighs and sear until browned on all sides, 8–10 minutes. Transfer thighs to a 4- to 6-qt. slow cooker; pour off all but 1 Tbsp. drippings from pan.

Add garlic and remaining 1 Tbsp. Italian seasoning to pan; cook until fragrant, about 1 minute.

Deglaze pan with wine, scraping up any brown bits. Cook until wine is reduced by half. Stir in broth and half-and-half; heat just to a simmer.

Add 1 cup Asiago and cream cheese, whisking until cheeses melt and sauce is thickened; season with salt and pepper. Pour sauce over thighs.

Cover slow cooker and cook thighs until fork-tender on low setting, 3½–4 hours.

Transfer thighs to a serving platter and top with remaining 1/4 cup Asiago. Serve thighs with sauce.

To get good browning on the chicken, don’t overcrowd the pan and sear the thighs in two batches.

To get good browning on the chicken, don’t overcrowd the pan and sear the thighs in two batches.

For extra flavor, use the drippings to make the sauce, but only use 1 Tbsp. so it’s not overly rich.

For extra flavor, use the drippings to make the sauce, but only use 1 Tbsp. so it’s not overly rich.

Whisk the sauce just until the Asiago and cream cheese melt. The sauce will slightly thicken, too

Whisk the sauce just until the Asiago and cream cheese melt. The sauce will slightly thicken, too

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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