Hands-on Time
25 Mins
Total Time
8 Hours 25 Mins
Yield
Makes 4 servings

Look for jars of peeled garlic in the refrigerated cases in the produce section at most major supermarkets. While there, grab a package of poultry herbs, which includes fresh thyme, rosemary, and parsley and can substitute for the individual herbs. Add dried apricots to infuse the rich sauce with a fruity back note, and serve over couscous for a North African-inspired supper.

How to Make It

Step 1

Line bottom and long sides of a 6-qt. oval slow cooker with 1 piece of aluminum foil, allowing 2 inches to extend over sides. Lightly grease foil with cooking spray. Pour 3 Tbsp. melted butter in slow cooker; sprinkle garlic and apricots over butter. Add thyme and rosemary sprigs. Place chicken, breast-side up, on herbs. Brush 1 Tbsp. melted butter over chicken; sprinkle with desired amount of salt and pepper. Add chicken stock and wine to slow cooker. Cover and cook on LOW 8 hours.

Step 2

Transfer chicken from slow cooker to a serving platter, using foil sides as handles. Transfer garlic cloves from slow cooker to platter, using a slotted spoon. Pour cooking liquid through a cheesecloth-lined wire-mesh strainer into a measuring cup; discard solids.

Step 3

Pour 1 cup cooking liquid into a small saucepan (reserve remaining cooking liquid for another use, such as rice or couscous); whisk in flour. Bring to a boil, and cook, whisking constantly, 2 minutes or until thickened. Stir in chopped thyme. Serve with chicken.

Step 4

Note: We tested with Swanson Unsalted Chicken Cooking Stock.

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