Frango cremoso na panela elétrica para noites aconchegantes

Ingredientes

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley (optional, for garnish)

Modo de preparo

1. 1

   Place the softened cream cheese in the bottom of the slow cooker. Add the minced garlic, ranch dressing mix, and black pepper. Pour in the chicken broth and whisk everything together until smooth.

2. 2

   Nestle the chicken breasts or thighs into the cream cheese mixture, turning them once to coat. Arrange in a single layer if possible.

3. 3

   Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, until the chicken shreds easily with two forks.

4. 4

   Remove the chicken to a cutting board and shred it with two forks. While the chicken rests, stir the Parmesan cheese into the sauce in the slow cooker until fully melted and smooth.

5. 5

   Return the shredded chicken to the pot and stir to coat. Let it sit on warm for 10 minutes to allow the flavors to meld.

6. 6

   Taste the sauce and adjust seasoning with salt and pepper if needed. Sprinkle with fresh parsley and serve immediately over mashed potatoes, rice, or pasta.