Crock Pot Garlic Parmesan Chicken

1. Season chicken thighs with salt and sear in a skillet on high heat for 2-3 minutes per side or until golden brown.
2. Place cream, broth, Parmesan, ranch dressing mix, garlic, salt, and pepper in a Crock Pot. Stir until well combined.
3. Place chicken thighs over the sauce and sprinkle a little extra salt and pepper and Parmesan over the top. Cook on high heat for 1-2 hours or low heat for 2-3 hours or until chicken is cooked through. Stir occasionally to prevent burning. I use a plastic spatula to scrape along the bottom of the Crock Pot every 30 minutes or so.
4. When ready to serve, sprinkle fresh basil and the juice of 1/2 lemon (optional) over the chicken. Season with more salt and pepper if needed.

To serve with pasta:

1. Cook pasta (I used a 1 Lb. package of spaghetti noodles) according to package directions. Set aside 1 cup of pasta water then drain noodles. Remove chicken from Crock Pot and set aside.
2. Place pasta in the Crock Pot and toss well until noodles are evenly covered in sauce. If the noodles become too dry, add pasta water a few splashes at a time. Serve chicken over the noodles in individual bowls.