My family likes this delicious Slow Cooker Garlic Chicken for an easy weeknight meal!
I’m not such a crock potter, but crock pots save me on busy nights, and I have a couple handfuls of slow cooker recipes worth trying, like this one! And since everyone seems to like chicken, it all works out great!
🛒 Ingredient Notes:
- olive oil (can use avocado oil, if desired)
- thyme (use fresh)
- rosemary (use fresh)
- garlic
- onion (make sure it’s a sweet onion!)
- chicken broth (regular or low-sodium)
- white wine (a dry wine like sauvignon blanc is best)
- kosher salt and freshly ground black pepper
- all purpose flour
- chicken (use bone-in chicken- legs, thighs, breast)
✏️ How to make Slow Cooker Garlic Chicken:
*The complete, printable recipe is in the recipe card at the end of this post.
- Chicken pieces are fried up on one side only, just to brown them lightly.
- In a slow cooker, layer onion, garlic, and fresh thyme. Place the lightly-browned chicken on top.
- Make a sauce of sorts, beginning with white wine and mixing it with flour. Whisk together.
- Pour over the chicken in the slow cooker. Put the lid on the slow cooker and cook on high for 3 1/2 hours or on low for 7 hours.
➡️ Recipe Tips and Substitutions:
- I wouldn’t use boneless chicken for this recipe. The bone-in chicken keeps the meat more tender.
- If you need to make this recipe gluten-free, use gluten-free flour or tapioca starch in place of all-purpose flour.
- If you would prefer to cook this in the oven, brown the chicken in a Dutch oven, then add remaining ingredients plus 1 cup chicken broth. Cover and cook at 350 degrees F. until the chicken is cooked through and tender, about 40 minutes.
✔️What to serve with Slow Cooker Garlic Chicken:
I use instant polenta as my base. I make it according to the package instructions except that I substitute 1/2 of the water for milk, add a tablespoon of butter and a spoonful of cream cheese. This makes for a delicious and creamy “side” to the slow cooker garlic chicken. You can also serve it with mashed potatoes, rice pilaf or risotto.
❤️ What I Love About This Recipe:
- It’s super easy to make.
- I love it with a good base (the polenta is amazing) because there will be some drippings to drizzle on top.
- I like that there’s an option to prepare it in the oven.
Favorite Garlic Chicken Recipes:
Slow Cooker Garlic Chicken
We like this delicious chicken served over creamy polenta.
Ingredients
- 3 to 4 pounds bone in chicken pieces (drumsticks, breasts, thighs)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion, sliced
- 8 large garlic cloves, halved
- 3 to 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- ½ cup dry white wine (Sauvignon Blanc is good)
- ½ cup chicken broth
- ⅓ cup all purpose flour
Instructions
- Season the chicken with salt and pepper. In a large skillet, heat oil over medium high heat. Cook the chicken, skin side down, until the skin turns golden brown (about 4 minutes).
- Combine the onion, garlic, thyme and rosemary in a 5 to 6-quart slow cooker and season with salt and pepper. Top with the chicken, skin side up. Scrape any juices from the pan on top of the chicken. In a small bowl, whisk together the wine, broth and flour until smooth and pour it over the chicken in the slow cooker. Cover and cook until the chicken is tender, about 3½ hours on HIGH or 7 hours on LOW.
- Serve the chicken topped with sauce. Serve over rice, couscous, polenta or potatoes.
Notes
- This recipe is gluten-free adaptable. Substitute gluten free flour or tapioca starch for the all purpose flour.
- A delicious accompaniment to this dish is polenta. Prepare instant polenta as directed, substituting milk for half of the water and adding in 1 tablespoon of butter and a spoonful or two of cream cheese.
- If you would prefer to cook this in the oven, brown the chicken in a Dutch oven, then add remaining ingredients plus 1 cup chicken broth. Cover and cook at 350 degrees F. until the chicken is cooked through and tender, about 40 minutes.
Nutrition
Serving: 1serving, Calories: 490kcal, Carbohydrates: 12g, Protein: 35g, Fat: 30g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 135mg, Sodium: 327mg, Potassium: 461mg, Fiber: 1g, Sugar: 3g, Vitamin A: 277IU, Vitamin C: 8mg, Calcium: 45mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome! Just made it -everyone loved it including my picky 4 year old eater! I love that there’s no chicken soup base using msg! It’s definitely a GO TO recipe! Thanks!
Made this last night and we loved it! I don’t have wine in the house so I used veggie stock and chicken breasts. I cooked on low for 5 hours and then put on warm.
I also made it over creamy polenta with roasted asparagus and broccoli. Ate very bite and am delighted to have enough for 2 more servings! Thanks!
I loved how the chicken came out so tender and wonderful, but yes- on its own it did not have strong flavors. We served it over polenta, and it turned out to be a delicious pairing.
Tried the gluten free version and all four of us loved it. The chicken was moist and full of flavor, especially with a handful of spring onions on top. Will definitely make again, thanks!