I jumped on the slow cooker train way too late. Even when I actually had one in my small kitchen, I kept it in the box because there just wasn’t any room for it. So this year, when K and I moved into our new townhouse, which had a kitchen about double the size of our old kitchen, I couldn’t wait to give the slow cooker a try.
Since then, the slow cooker gets used about once a week. Our regulars are pulled pork, chili, and of course, these garlic chicken thighs. I love this chicken dish (and generally any slow cooker dish) because I can put everything in the slow cooker (even if the chicken is still frozen) and voila! 8 hours later, I have a stunning, juicy yet crispy chicken dish.
Slow Cooker Garlic Chicken Thighs
(Makes 2 servings)
4 chicken thighs, skin on and patted dry
1 medium onion, thinly sliced
5 garlic cloves, thinly sliced
1 cup white wine such as Chardonnay
1/3 cup flour
salt and pepper to taste
In a small bowl, whisk together the wine and flour until no lumps remain. Set aside.
Add the onion and garlic to the slow cooker and season with salt and pepper. Season both sides of the chicken with salt and pepper and add to the slow cooker, skin side up. Pour the wine mixture on top of the chicken.
Cover and cook for 4 hours on high, or 8 hours on low.
Transfer 2 cups of the sauce from the slow cooker to a small saucepan over medium heat. Allow to simmer and reduce to about half the volume. Set aside.
Serve the chicken thighs over couscous with some of the reduced sauce.
slow cook on,