Great tasting Italian herb flavored chicken thighs in a cheesy asiago sauce. Make this one stove top or in the slow cooker!
Stove Top Or Slow Cooker
You heard that right! There’s two ways to make this!
The original recipe was a slow cooker recipe. However, you browned the chicken and made the sauce on the stovetop. The only thing the slow cooker did was cook the whole kit and kaboodle.
To me, it was a bit ridiculous to have most of the prep done on the stove then just let the slow cooker cook the chicken. Plus chicken is pretty quick cooking done by conventional methods so I just adapted the recipe.
The slow cooker method isn’t “all-day” cooking either. The cooking time was 3 1/2-4 hours on low, so it’s not really a meal that you can toss in the crock pot before you leave for work. But I will say that this probably gets more flavor in the slow cooker because the flavor of the sauce will infuse better into the chicken.
The choice of cooking method, therefore, is entirely up to you.
Yummy Asiago Cheese
I just love asiago cheese and I use it a lot in my cooking. Everyone who has made my Mushroom Asiago Chicken raves about it and it’s also good reheated. I’ll state up front that I usually think reheated chicken is gross, but that recipe along with this one, is pretty good, if not better reheated. The secret is the highly flavorful sauce.
This recipe uses grated Asiago. I’m not sure if you can find it already grated in your supermarket. Mine doesn’t have it but sells it shredded or in a wedge. In a real pinch a combination of Parmesan and Romano may be used–50 percent of each variety. However, do use the Asiago, even if it means having to grate it from the wedge. It’s got tons of flavor and you definitely won’t be sorry for the extra step.
Yes, That Much Italian Seasoning
OK I was dubious at first when I saw the amounts! I’m a person who likes a light and airy flavor with herbs so I tend not to go heavy handed with them. However, here it just works. I took the chance and used the full amount and wasn’t sorry at all. The flavoring is not overpowering at all and just like Baby Bear’s porridge, it’s just right!
- 2 tbs Italian seasoning, divided
- 1 tsp salt
- ½ tsp pepper
- 8 bone-in, skin-on chicken thighs
- 1 tbs unsalted butter
- 1 tbs minced fresh garlic
- ½ cup dry white wine
- ¾ cup chicken stock (see NOTES)
- ½ cup half-and-half -OR- light cream
- 1¼ cups grated Asiago, divided
- 2 oz cream cheese, cubed
- Combine 1 tbs Italian seasoning, salt and pepper then rub on all sides of the chicken.
- Melt the butter in a large, deep skillet or saute pan over medium-high heat. Brown the chicken very well on both sides; about 8-10 minutes. Remove to a plate. Pour off all but 1 tbs of fat from the pan.
- Add the garlic and the remaining 1 tbs of Italian seasoning to the pan and cook until fragrant, about 1 minute.
- Deglaze the pan with the wine, scraping up the browned bits at the bottom of the pan. Cook until reduced by half; about 3-5 minutes. Stir in the stock and half-and-half and heat to a simmer.
- Add 1 cup of the Asiago and the cream cheese, whisking until the cheeses melt and sauce is slightly thickened.
- Return chicken to the pan, bring to a simmer, then cover, reduce heat to low and cook for 30-35 minutes. Top chicken with remaining ¼ cup of Asiago.
- For slow cooker: after browning, place chicken in a 4-6 quart slow cooker. Continue making sauce as in main recipe. Pour the sauce over the chicken, cover and cook on low for 3½-4 hours.
*Adapted from Cuisine At Home Yum