Slow-Cooker Garlic Chicken with Couscous

Name: Slow-Cooker Garlic Chicken with Couscous
Prep time: 25 min
Total time: 240 min
Ingredients: 1 whole chicken (3 ½ 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; 0.333 cup all-purpose flour; 1 cup couscous; Chopped fresh parsley, for serving

3.2

(1,118)

29 Reviews

By

Martha Stewart Test Kitchen

Updated on January 9, 2020

Prep Time:

25 mins

Total Time:

4 hrs

Servings:

4

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.

Ingredients

1 whole chicken (3 ½ 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
⅓ cup all-purpose flour
1 cup couscous
Chopped fresh parsley, for serving

Directions

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.
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.

Romulo Yanes

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.

Originally appeared: Everyday Food, December 2011