Step 1: Prepare the Chicken

1. Pat 4 boneless, skinless chicken breasts (about 1.5 lbs) dry with paper towels. Season with 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika.

2. Optional Sear: In a large skillet over medium heat, melt 1 tbsp unsalted butter. Sear the chicken breasts for 3-4 minutes per side until golden brown (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be delicious.)

   • Tip: Searing adds depth but isn’t necessary for the slow cooker. If searing, use a hot skillet to get a nice crust without overcooking.

Step 2: Build the Sauce

1. In the same skillet (if seared) or a small saucepan, melt the remaining 1 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and the remaining ½ tsp paprika, stirring for 1 minute until fragrant.

2. Pour in ½ cup low-sodium chicken broth, scraping up any browned bits from the skillet. Stir in 1 cup heavy cream and bring to a gentle simmer. Remove from heat.

   • Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water to form a slurry and stir into the cream mixture before adding to the slow cooker.

Step 3: Assemble in the Slow Cooker

1. Place the chicken breasts (seared or raw) in the slow cooker in a single layer.

2. Pour the garlic-cream sauce over the chicken, ensuring each piece is coated.

   • Tip: If you skipped searing, add the minced garlic and paprika directly to the slow cooker with the broth and cream, stirring to combine.

Step 4: Cook

1. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

2. Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to slice or shred.

   • Tip: If the sauce looks too thin, cook uncovered for the last 15-30 minutes on high to reduce, or stir in a bit more cream or cheese later.

Step 5: Add Cheese and Finish

1. Sprinkle 1.5 cups shredded jack cheese evenly over the chicken breasts. Cover and cook on high for an additional 10-15 minutes, until the cheese is melted and bubbly.

2. Optional Broil for Golden Top: For a Texas Roadhouse-style bubbly, golden cheese topping, transfer the chicken (with sauce) to an oven-safe dish, sprinkle with cheese, and broil at 450°F (230°C) for 2-3 minutes until golden. Watch closely to avoid burning.

   • Tip: If broiling, use a slotted spoon to transfer the chicken, then drizzle with sauce to keep it moist. If skipping the broil, the cheese will still melt beautifully in the slow cooker.

Step 6: Serve

1. Let the chicken rest for 5 minutes to enhance flavor and allow the sauce to settle.

2. Serve hot, spooning extra cream sauce over each chicken breast, and garnish with chopped fresh parsley or green onions for a vibrant finish.

   • Tip: Slice the chicken for easier eating or a prettier presentation, and serve with a generous ladle of sauce to mimic the smothered effect.