New This Month

Slow-Cooker Garlic Chicken with Couscous

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This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, December 2011

Ingredients

  • 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

Directions

  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 Notes

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 Add a comment

  • brahdey
    1 MAY, 2017
    Why is it that Canadians can not enter your sweepstake for $25,000 towards a new kitchen? I am a fan of Martha's for a long time and feel we should be able to enter!
    Reply
  • michelle.aucoinpower
    23 FEB, 2017
    I'm not sure what all the complainers here are talking about. I've made this at least 4 times now (following the recipe exactly) and my husband and I love it.
    Reply
  • 19terri46
    22 FEB, 2017
    Would be much better to follow the receipe first time then make changes if you don't like original ingredients.... if you can't follow these simple directions then don't make the dish and don't post such awful comments.... goodness, take the time to learn how to cook or just stick with ready made foods!! t
    Reply
  • MS12502125
    11 FEB, 2017
    Update: the slow cooking is probably what ruined it. The wine should have been added to the skillet while the chicken was searing and the alcohol allowed to evaporate off. With slow cooking this doesn't happen and it ruins the taste of the dish. I also put too much thyme and garlic. But I'll never make this again--it was horrible.
    Reply
  • MS12502125
    22 JAN, 2017
    Recipe looked interesting, but I didn't know how to approach it after reading the reviews ranging from "disgusting" to "delicious." I used only chicken thighs with the skin and fat removed, added a bit more garlic and onion, some raw mushrooms, reduced thyme by 1/2 tsp, cooked on low for 7hrs. I ate it over brown rice. I'm with the "meh" to "disgusting" camp. Kids spit it out, husband ate it but said it was "dog food." Not sure what ruined it-thyme, wine, slow cooking? Never again. Sorry Martha!
    Reply
  • sbutterfly333g
    8 SEP, 2016
    Made this recipe today and it was delicious. We found it flavorful - tasted garlic and wine. I was generous with salt and pepper on chicken before browning and on onions and garlic. Used Chardonnay.
    Reply
  • kellymchoi
    31 JUL, 2016
    Easy and delicious. After reading the other reviews about it being bland, I increased the onions and garlic (about 50%), added mushrooms and added 3 strips of chopped bacon (cooked). I did not use any flour. The dish was really tasty - definitely one to make again! I have to say the bacon was key.
    Reply
  • 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.
    Reply
  • 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!
    Reply
    • karehurstgmail
      3 DEC, 2016
      You really are the saddest sad-sack of a troll I've ever "met" on the Internet, and that's saying quite a bit. I actually created a profile here just to tell you that you obviously hadn't followed the recipe correctly (if, indeed you followed it at all since it's really hard to taste flour added to a recipe in a slow-cooker!). Go tweet sad little tweets, go back to posting negative comments about YouTube videos, and go hungry for all I care. I'll be eating a delicious meal made of chicken.
  • lovehoppies
    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.
    Reply