1. Season the chicken thighs generously with salt, pepper, and a bit of Italian seasoning. Make sure to coat both sides evenly for maximum flavor.

2. Heat a skillet over medium heat and melt 2 tablespoons of butter. Once melted, add the chicken thighs and sear for 2-3 minutes on each side until golden brown. You don’t need to cook them through—just get a nice sear for extra flavor.

3. Transfer the seared chicken to the crockpot.

4. In the same skillet, add another tablespoon of butter and sauté the minced garlic until fragrant (about 1 minute). Be careful not to burn the garlic!

5. Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer.

6. Add the cubed cream cheese to the skillet and whisk until fully melted and combined with the sauce.

7. Season the sauce with more Italian seasoning, salt, and pepper to taste. If you’re adding optional vegetables like spinach or mushrooms, toss them into the sauce now.

8. Pour the creamy sauce over the chicken thighs in the crockpot, making sure each piece is coated evenly.

9. Cover the crockpot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

10. Before serving, sprinkle freshly grated Parmesan cheese on top and let it melt into the sauce. Optional: garnish with fresh parsley for added color.