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Slow-Cooker Garlic Chicken with Couscous

  • Prep:
  • Total Time:
  • Servings: 4
Slow-Cooker Garlic Chicken with Couscous

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 6 garlic cloves, halved
  • 2 teaspoons dried thyme
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup all-purpose flour
  • 1 cup couscous
  • Chopped fresh parsley, for serving


  1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.

  2. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

Cook's Note

Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.

Reviews (21)

  • Kyle Munn 16 Jan, 2015

    This recipe gets a resounding meh. I feel like the author forgot an ingredient as this just ends up tasting like chicken in a vinegar sauce. If I were to make it again (doubtful) I would replace half the wine with beef broth or some other umami flavor to balance the wine. I also think caramelizing the onions and garlic beforehand would have helped some.

  • christinemcmillen 3 Jan, 2015

    This is literally the most disgusting recipe I've ever made. It wasn't even remotely edible, everything tasted like wine and flour and the sauce was like paste. I felt nauseous anytime I smelled white wine for days after this. Beware!

  • Gwenseeks 24 Dec, 2014

    I particularly like that the recipes include instructions for the dutch oven....I almost always use that instead of the slow cooker. It gives the meat some extra browning that the slow cooker doesn't.

  • ebuckar 9 May, 2014

    I made it in the slow cooker. Next time, I would add 1/2 the amount of flour (sauce was too thick) and use boneless skinless chicken. The sauce has a nice taste to it but a couple of the chicken pieces fall apart and there was bone mixed with tiny bone pieces that were difficult to pick out when placing the meal on a plate. I think making this recipe with some lean chicken pieces and not as much flour will make it perfect.

  • Penny Coerver 4 May, 2014

    I made this recipe tonight and we all loved it! I doubled the sauce just because we like sauce and used a white cooking wine and dried parsley because that's what I had on hand. Sorry Martha. The smell was amazing, my mouth was watering. The chicken was moist and it tasted so good! I served grilled zucchini with it. Will make this again for sure!

  • esmeralda8 22 Apr, 2014

    I made this recipe using the slow cooker and followed all instructions. I was excited to have it ready when I got home from work. When I walked in the door I first noticed a sour smell that was unappetizing. It is definitely edible and not a total waste, but I am not impressed with the flavor at all. I really wanted to like this dish, but will not be making it again. I had never cooked with white wine before so I didn't know what I was in for. Oops. I won't give up on you Martha Stewart.

  • Biskby2 21 Feb, 2014

    I made this recipe tonight. I used the Dutch oven option. I didn't change a thing, followed the ingredients exactly, and I thought it was delicious. All of you haters are a bunch of pretentious bastards. Go eat a turd, it might be more flavorful for you bitchy pallets.

  • Flghtlss 22 Dec, 2013

    This was a really great dish. Easy to make, set the crockpot and forget it. The only thing I will change next time is the amount of Thyme that went in it. It was way too overpowering for me. I will cut it to 1/2 - 1 Tsp. next time. Other than that it was delish!

  • heatherangeli 7 Dec, 2013

    I was so happy with the way this turned out, especially given some of the reviews saying it was bland- mine was VERY flavorful! I have a mini crock pot, so I cut the recipe in 1/2 (used 1/2 a cut-up chicken) but otherwise followed it closely: browned the chicken first, and slow-cooked on high for 3.5 hours. The chicken was great, as was the sauce, the garlic bits were awesome to bite into. I served it with couscous, lemon, roasted cauliflower with lemon-parsley dressing, and roasted zucchini.

  • anne4 16 Sep, 2013

    This is how crock put chicken should be made. I did the 3.5 hrs on high. It came out beautifully, like I roasted it in the oven. Will definitely put this in the meal plan rotation.

  • Steven Adams atl 14 Aug, 2013

    OMG!!!! I saw the picture if this recipe on Pinterest. It doesn't get any easier for such a healthy dish. Thanks!!!

  • blondiedag 22 Apr, 2013

    The chicken is tender but bland tasting, it was way over done I checked with a themometer register 185. The sauce is way to thick, I would recomend pouring the sauce over the chicken, with 6 hours on low instead of 7. I am going to add less flour more wine and cognac next time I make this recipe.

  • Eat Only If Its Oh So Good 16 Apr, 2013

    Awesome and easy. This is so worth the calories. I chose the 6 hour option. The chicken was tender and flavorful and slid off of the bone, the wine was not overpowering --- it was perfect. I did make some adjustments: 1. I used only 1/2 a chicken but did not half the the other ingredients. If I were using a whole chicken I would double the other ingredients to ensure that i had enough of the sauce. 2. I added about 3/4 cups of chicken broth. 3. Used chicken herb flavored cous cous. This is a keeper.

  • synthesizeddays 20 Mar, 2013

    The video made this look great but the reviews were off putting. Glad I tried it. I made a few changes (worried it would be bad) so either that made all the difference or the others only find flavor in a Big Mac.

    I used skinless thighs, dredged the chicken in flour, salt/pepper and then browned it in oil till crisp. I made a roux with the pan drippings and thickened it with the wine. Poured it on top to cook in the crockpot. Also subbed dried Italian spice blend for thyme.

  • Kimethan 10 Mar, 2013

    I made this recipe this evening for my family. I followed the recipe to the exact. I, too, thought this dish was extraordinarily bland and could only taste remnants of white wine. It definitely needs a whole lot of something to make this dish palatable.

  • foxcello 7 Mar, 2013

    I've made this recipe twice: once as printed, a second time with 8 oz of quartered Crimini mushrooms tucked in with the chicken pieces. Both times delicious. I used the high heat setting for 3 1/2 hours, and have the same crock pot seen in the video. Don't understand how a previous reviewer could taste "gluten" in something that cooked for hours. However crock pot cooking is a little different in that items should layered as directed, and don't lift the lid and stir!

  • pattipoopidoo 6 Mar, 2013

    sloppy and greasy, skin was gross, and it was total slop to eat. Who wants to eat chicken with bones all over on top of cous cous? Might try with boneless, but then again, no I won't ever try this again... :(

  • James Murgatroyd 5 Jan, 2013

    My Wife followed this recipe to the Tee. Possibly the worst thing I've put into my mouth for a long time.

    All you can taste is gluten & flour.

  • CDay11 16 Oct, 2012

    I made this yesterday almost to a tee. I used drumsticks, since that's what I had and I also deglazed the pan with white wine after browning the chicken. I liked it a lot and my husband raved about it. Said it was restaurant quality. It was easy and delicious :)

  • lindsmcP 10 Jan, 2012

    I made this and I really liked it. My husband liked it even more. I used 4.5 lbs of chicken and added some canned mushrooms (without the juice). When I made the couscous, I added nutmeg and golden raisons. I would also reduce the sauce in the future, but didn't and it was still pretty good!

  • alibarmar 10 Jan, 2012

    I made this tonight and didn't substitute anything, I followed the recipe to the letter. I was disappointed with this recipe and would cut the thyme by more than half if I were to make again. Also, I would reduce the browned bits from the pan with wine and add that to the slow-cooker for added flavor. I will most likely not make this again.

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