Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Southern Living September 2014

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Recipe Summary test

hands-on:
25 mins
total:
8 hrs 25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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