If you can brine chicken in buttermilk, marinate it in yogurt, or slather it in mayo—why not rub it in cream cheese?
Jump to Recipe I found myself pondering that question recently when remembering my mother-in-law Monica’s slow-cooker recipe for cream cheese turkey breast . The idea: rub a mix of garden-style cream cheese, soy sauce, and butter all over a turkey breast, place it in a slow cooker with a little water, then let it cook all day.
But cream cheese-rubbed chicken? I couldn’t shake the idea from my head, so I decided to give Monica’s recipe a little refresh while keeping the original spirit intact. Here’s what I did: Swapped boneless, skinless chicken thighs for turkey, added miso to the cream cheese to boost its umami, used fresh herbs to add dimension , and oven-roasted the thighs over a bed of mushrooms in a baking dish.
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