It’s such a simple, no-brainer recipe. And I made a simple, no-brainer creamy polenta to go with it too.
Chicken pieces are fried up on one side only, just to brown them lightly. I wouldn’t use boneless chicken for this recipe. The bone-in chicken keeps the meat more tender.
In a slow cooker, layer onion, garlic, and fresh thyme.
Place the lightly-browned chicken on top.
Make a sauce of sorts, beginning with white wine…
and mixing it with flour (or gluten-free flour or tapioca starch for my GF friends).
Whisk together.
Pour over the chicken in the slow cooker. Put the lid on the slow cooker and cook on high for 3 1/2 hours or on low for 7 hours.
I used instant polenta as my base- made it according to the package instructions except that I substituted 1/2 of the water for milk, added a tablespoon of butter and a spoonful of cream cheese. This made for a delicious and creamy “side” to the slow cooker garlic chicken. Enjoy this new dinner idea as a nice departure from all of the seasonal sweet treats 🙂 And if you need a super easy dinner to be ready for you when you come home from all of your busy activities.
