Slow Cooker Cream Cheese Balsamic Chicken Thighs - cooking recipe

Ingredients

6 boneless skinless, chicken thighs
4 -6 garlic cloves
1 cup balsamic vinegar
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 tablespoon white sugar
8 ounces cream cheese

Preparation

Cut chicken pieces into 1 inch bite size and place in 1 gallon freezer bag OR air tight container.
Put everything, except the chicken and cream cheese, into a mini food processor and combine thoroughly. If you don't have a food processor, make sure that the dried rosemary and garlic and chopped fine.
Empty marinade into freezer bag and seal tight, getting as much air out as you can.
Let marinate for 2 hours OR put in freezer to use at a later date.
Empty chicken and all the marinade into a slow cooker and cook on high for 2 - 4 hours.
Turn of the slow cooker and add cream cheese. Allow it to melt and then stir to combine. Enjoy over your favorite pasta or rice.