- Vegetable cooking spray
- 4 tablespoons butter, melted
- 40 peeled garlic cloves
- 1 cup dried apricots
- 6 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 (4-lb.) whole chicken
- Kosher salt
- Freshly ground black pepper
- 1/2 cup unsalted chicken stock
- 1/4 cup dry white wine
- Cheesecloth (optional)
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped fresh thyme leaves
- Garnishes: fresh rosemary and thyme sprigs
- Parsley Couscous with Apricots
How to Make It
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.
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.
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.
Note: We tested with Swanson Unsalted Chicken Cooking Stock.