Slow Cooker Garlic Chicken
This 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.
You can cut down on time by substituting the whole chicken for 3 pounds of pre-cut chicken pieces and using pre-peeled garlic cloves.
- 1/2 cup fat-free, low-sodium chicken broth (certified gluten-free if necessary)
- 3 Tbsp dry white wine
- 2 Tbsp cognac
- 1 (3 1/3-pound) whole chicken, skinned and cut into 8 pieces
- 1 1/2 tsp extra-virgin olive oil
- 1 1/2 tsp butter
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 40 garlic cloves, peeled (about 4 whole heads)
- 2 tsp fresh thyme leaves
- 4 tsp chopped fresh parsley (optional)
Combine first 3 ingredients in a small bowl to make broth mixture. Set aside.
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 2.5 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 chicken with sauce and garlic.
Garnish with chopped parsley, if desired.
Serves: 5 | Serving Size: 4 ounces chicken + 3 tablespoons sauce + 8 garlic cloves
Per serving: Calories: 265; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 80mg; Sodium: 264mg; Carbohydrate: 12g; Dietary Fiber: 1g; Sugar: 1g; Protein: 30g
Nutrition Bonus: Potassium: 485mg; Iron: 9%; Vitamin A: 1%; Vitamin C: 12%; Calcium: 4%
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