Slow Cooked Garlic Butter Chicken

This originally began as an NYT slow cooker recipe.  I made some modifications below, including using a Dutch oven instead of a slow cooker, and adding some additional ingredients (like extra beans, and some broth).  It's such a simple meal to make that is filling, nutritious, and delicious.

Slow Cooked Garlic Butter Chicken

Ingredients

2 tbsp oil

1 1/2 to 2 lbs boneless, skinless chicken thighs

4 cans (15 oz) cannellini beans, rinsed

4 tbsp unsalted butter, cubed

12 garlic cloves, smashed and chopped

1/3 cup chopped parsley (and more to serve)

1 shallot, minced

1 lemon, zested and juiced

3 cups chicken broth

Salt and pepper

1/2 cup sour cream

Croutons - Sliced, toasted baguette, buttered with garlic salt

Directions

Preheat oven to 250 degrees.

Heat oil in a Dutch oven over medium-high heat.  Sear chicken thighs until browned, about 2-3 mins per side.  Remove Dutch oven from heat.

Add remaining ingredients, except sour cream and croutons, to Dutch oven.  Seal tightly with foil and lid.  Bake at 250 degrees for 3 hours.

Remove from oven. Break the chicken into large pieces with two forks (this should happen easily). Stir in the sour cream.  Serve with croutons and extra parsley for garnish.