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**Slow Cooker Garlic Chicken

Slow Cooker Garlic Chicken

  • Cooking Time:

    4 hours on High
  • Servings:

    5

Ingredients

1/2 c. chicken broth, fat-free, low-sodium
3 T. dry white wine
2 T. cognac
3 1/3 lb. chicken, whole, skinned and cut into 8 pieces
1 1/2 tsp. olive oil, extra-virgin
1 1/2 tsp. butter
1/4 tsp. salt
1/8 tsp. black pepper, freshly ground
40 garlic cloves, peeled - about 4 whole heads
2 tsp. thyme, fresh leaves
4 tsp. parsley, chopped, fresh (optional)


After read­ing about how good gar­lic is for you, I knew Slow Cook­er Gar­lic Chick­en would be a great recipe to make for my fam­i­ly. ENJOY!

  1. Com­bine broth, white wine and cognac in a small bowl.
  2. Dis­card giblets and neck from chick­en. Rinse chick­en and pat dry.
  3. In a large non-stick skil­let heat oil and but­ter over medi­um-high heat until but­ter melts.
  4. Sprin­kle chick­en pieces even­ly with salt and pep­per.
  5. Add chick­en to skil­let; brown for 2 1/2 min­utes on each side or until gold­en.
  6. Trans­fer to a 4 quart slow cook­er.
  7. Reduce heat in skil­let to medi­um, adding gar­lic to drip­pings; sauté for 1 minute or until gar­lic begins to brown.
  8. Stir in broth mix­ture from step #1, scrap­ing pan to loosen browned bits.
  9. Boil for approx­i­mate­ly 2 min­utes or until sauce is reduced to about 1 cup.
  10. Pour sauce over chick­en; sprin­kle with thyme.
  11. Cov­er. Cook on Low for 4 hours or until chick­en is done.
  12. Serve sauce and gar­lic with chick­en.

NOTE: If desired, gar­nish with chopped pars­ley… also deli­cious with stir fried veg­gies!

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Garlic Chicken - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Leisa

I don’t cook enough “exot­ic” stuff, nor do I drink, to have white wine or cognac on hand for some­thing like this. Are these main­ly for fla­vor or to add liq­uid or both? Could I use some­thing else? If I have wine on hand, it’s a dessert wine (Mosca­to d’asti)… What would you rec­om­mend? This is the first I’ve been on your site and have pinned a BUNCH of new recipes to try. Thank you for putting these out there for us inex­pe­ri­enced crock­ers!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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