• Sprinkle garlic into a 5-quart slow cooker. Pat chicken dry with paper towels. Sprinkle all over with 1/2 tsp each salt and pepper. In a large skillet, heat oil over medium-high. Working in batches, cook chicken 3 to 4 minutes per side, until browned.

  • Transfer chicken to slow cooker. Add broth, wine, thyme and 1/2 tsp salt.

  • Cook on LOW for 4 hours. Discard thyme stems. With a slotted spoon, transfer chicken and garlic to a large platter; cover with foil and keep warm.

  • Pour cooking liquid into a small saucepan and bring to a simmer. Combine cornstarch with 4 tsp water and stir into saucepan; boil 2 minutes. Pour sauce over chicken and sprinkle with chopped thyme. Serve with rice and broccoli rabe.


Be sure the garlic sits in the broth-wine mixture; it will cook more evenly and come out tender.

Nutrition Facts

583 calories; 18 g total fat; 745 mg sodium. 51 g carbohydrates; 53 g protein;