Slow Cooker Garlic Chicken

Cooking Light‘s pan-fried garlic chicken is slow-cooked to perfection in wine, cognac, and thyme. Don’t let those slow-cooked, creamy cloves of garlic go to waste — spread it on chunks of crusty French baguette or mix into brown rice and soak up the fabulous sauce as you enjoy every morsel of this super-tender chicken. Cut down on time by substituting the whole chicken for 3 pounds of pre-cut chicken pieces, and using pre-peeled garlic cloves.

under 4 hour 10 mins
dinner lunch
Updated on 10 June 2024

Ingredients for servings

    Slow Cooker Garlic Chicken

  • 0.5 cup fat-free, low-sodium chicken broth certified gluten-free if necessary

  • 3 tablespoon dry white wine

  • 2 tablespoon cognac

  • 1 whole chicken skinned and cut into 8 pieces

  • 1.5 teaspoon extra-virgin olive oil

  • 1.5 teaspoon butter

  • 0.25 teaspoon salt

  • 0.125 teaspoon freshly ground black pepper

  • 40 garlic cloves peeled and about 4 whole heads

  • 2 teaspoon fresh thyme leaves

  • 4 teaspoon chopped fresh parsley optional

Directions

  • Combine first 3 ingredients in a small bowl.

  • Discard giblets and neck from chicken. Rinse chicken and pat dry. Heat oil and butter in a 12-inch nonstick skillet over medium-high heat until butter melts. Sprinkle chicken pieces evenly with salt and pepper. Add chicken pieces to pan; cook 2 1/2 minutes on each side or until golden. Remove chicken from pan; place in a 4-quart electric slow cooker.

  • Reduce heat to medium. Add garlic to drippings in pan; sauté 1 minute or until garlic begins to brown. Stir in broth mixture, scraping pan to loosen browned bits. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken; sprinkle with thyme. Cover and cook on LOW for 4 hours or until chicken is done. Serve sauce and garlic with chicken. Garnish with chopped parsley, if desired.

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