• 4 hen breasts
  • 1 tablespoon olive oil
  • 20 whole cloves garlic, peeled
  • 1 1/2 cups bird broth, divided
  • 1 teaspoon salt
  • half teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup heavy whipping cream
  • 2 tablespoons chopped sparkling parsley leaves
  • 3-four sprigs clean thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Spray slow cooker with cooking spray.
  2. Season chook breasts with salt and pepper. Heat oil in a big skillet over medium-high warmness. Sear hen breasts on both facets until golden brown. Arrange the chook in single layer in backside of slow cooker.
  3. Add garlic cloves to the identical skillet, and cook until just golden. Carefully add half of cup of broth to the skillet and scrape up any browned bits from backside. Simmer for 1 minute.
  4. Pour the garlic mixture into the gradual cooker. Add the last broth and stir gently to mix. Add thyme sprigs. Cover and prepare dinner on high for four hours.
  5. Twenty minutes earlier than serving, whisk together the cornstarch and water. Remove the bird from the sluggish cooker to a plate. Stir the cornstarch combination, Parmesan cheese and whipping cream into the liquid in slow cooker.
  6. Return the hen to the sluggish cooker. Cover and cook 20-half-hour longer, or until sauce is thickened.
  7. Serve over cooked pasta and garnish with parsley and extra Parmesan cheese.