Recipes Ingredients Meat & Poultry Chicken Slow-Cooker Garlic Chicken with Couscous 3.2 (1,117) 28 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2020 Print Share Share Tweet Pin Email 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. Print