Slow Cooker Garlic Chicken

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Just when I thought my kids’ football season was over, it somehow extended itself into several more weeks. Once the season was over, the 2nd placers then participated in a tournament where they got 2nd place, and then guess what… yeah, another tournament as 2nd placers. I love watching these little guys play football, but MAN it kills dinner time. I’m not such a crock potter, but crock pots save me on busy sport’s nights, and there are a handful of recipes worth trying- like this one: Slow Cooker Garlic Chicken.

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.

Slow Cooker Garlic Chicken

Yield: 4 servings

Prep Time:25 min

Cook Time:4 hr


3 to 4 pounds of bone-in chicken pieces (drumsticks, breasts, thighs)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium sweet onion, sliced
8 large garlic cloves, halved
several sprigs fresh thyme
1 cup dry white wine (Sauvignon Blanc is good)
1/3 cup all-purpose flour


1. Season the chicken with salt and pepper. In a large skillet, heat oil over medium- high heat. Cook the chicken, skin-side-down, until the skin turns golden brown (about 4 minutes).

2. Combine the 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 small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker. Cover and cook until the chicken is tender- 3 1/2 hours on HIGH or 7 hours on LOW.

3. Serve chicken topped with sauce. Serve over rice, couscous, polenta or potatoes.


*This recipe is gluten-free adaptable- substitute gluten-free flour or tapioca starch for the all-purpose flour.
*A delicious accompaniment to this dish is polenta. Prepare instant polenta as directed, substituting milk for 1/2 of the water and adding in 1 tablespoon of butter and a spoonful or two of cream cheese.

*If you would prefer to cook this in the oven, brown the chicken in a Dutch oven, then add remaining ingredients plus 1 cup chicken broth. Cover and cook at 350 degrees F. until the chicken is cooked through and tender, about 40 minutes.

Source: (Adapted from Everyday Food)

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  • Vinnie wrote:

    Garlic Chicken recipe in crockpot as I type. Just adder several chopped carrots and a couple of Rosemary sprigs also some Adobo with saffron;
    Smells delicious !! Didn’t have any Sauvignon Blanc , subbed Dry Cocktail Sherry
    Thanks for the direction !! 🙂

  • raquel wrote:

    Awesome! Just made it -everyone loved it including my picky 4 year old eater! I love that there’s no chicken soup base using msg! It’s definitely a GO TO recipe! Thanks!

  • Chele wrote:

    Why let all the yummy goodness left in the pan from browning the chicken go to waste? I added the wine to the pan, scraping up any bits, then poured it back into the measuring cup, let it cool a bit, and proceeded with the rest of the super easy, tasty recipe.

    • Lori Lange wrote:

      Good point!

  • Flo wrote:

    I do not like garlic, but this recipe seems very tasty… I will try it just with onion, I think it’s good the same 🙂

  • Meredith wrote:

    Made this last night and we loved it! I don’t have wine in the house so I used veggie stock and chicken breasts. I cooked on low for 5 hours and then put on warm.

    I also made it over creamy polenta with roasted asparagus and broccoli. Ate very bite and am delighted to have enough for 2 more servings! Thanks!

  • Kathy O wrote:

    This recipe smelled great all day cooking. I followed exactly. The chicken was incredibly tender, but I do have to say it seemed kind of bland for me. I love garlic and onions and the favors just didn’t translate enough for me. Any suggestions for next time?

    • Lori Lange wrote:

      I loved how the chicken came out so tender and wonderful, but yes- on its own it did not have strong flavors. We served it over polenta, and it turned out to be a delicious pairing.

  • nicole wrote:

    this recipe was tasteless and bland… definitely won’t make it again. nice pictures, though…

    • Lori Lange wrote:

      Bummer you didn’t care for it. It was very good served over creamy polenta. By itself, not so flavorful.

  • heather wrote:

    If you don’t have a crockpot (I know heresy) what would be your stove top suggestions for timings on low in a dutch oven?

    • Lori Lange wrote:

      Can you use your oven? *If you would prefer to cook this in the oven, brown the chicken in a Dutch oven, then add remaining ingredients plus 1 cup chicken broth. Cover and cook at 350 degrees F. until the chicken is cooked through and tender, about 40 minutes.

  • Sanam wrote:

    Tried the gluten free version and all four of us loved it. The chicken was moist and full of flavor, especially with a handful of spring onions on top. Will definitely make again, thanks!

  • Nichole wrote:

    My modifications:
    Used thighs but took off the skins. After browning the chicken really well, I poured a little wine in the hot pan and scrapped the chicken bits off and then poured that into the crock. I used potato starch instead of flour because it’s what I had on hand.

  • Sheila wrote:

    Super excited to try this! Also – wanted to point out that its not only GF adaptable but its also milk and soy free. That’s a huge deal for me and lots and lots of other moms who have itty bitties who are allergic to milk and soy! (MSPI) Thanks so much!

    • Lori Lange wrote:

      Thanks- I hope you and your family enjoy it as much as we did. My Mom is gluten-free, and we enjoyed it over polenta!

  • From MA wrote:

    This is the second recipe of yours I have tried, and it wasn’t worth a flip. (There was a cookie recipe I tried before that was so disappointing that I threw out the entire batch.) Really disappointed. Did it down to the letter. Thankfully, no one was joining me for dinner. I would have been embarrassed to serve this.

    Your recipes always look and sound amazing, so maybe it’s just me.

    • Lori Lange wrote:

      Well, that’s a bummer- sorry you didn’t enjoy it. The recipe comes from EveryDay Food (Martha Stewart’s little magazine).

  • Bethany wrote:

    Made this yesterday after finding it on Pinterest. Soooo easy, and tasted great! 🙂

  • Alyssa wrote:

    I’m a fan of slow cooker meals and I love this one. I love how simple it is, but I bet it’s still really good. Great polenta idea too, I’ve got to try that!

  • Shannah @ Just Us Four wrote:

    Yummy! This sounds delicious. I featured this recipe on my post this week.

  • Julie wrote:

    This looks great, can’t wait to try it.

  • Julia wrote:

    Lovely. Simple. Flavorful. What more can you ask for??

  • Julie wrote:

    Lori, this looks great! I am making it tonight. I usually have terrible luck with the crock pot, but I have high hopes for your recipe. Garlic plus thyme plus wine?? Delish!

  • Kayla @ Sheriff of the Kitchen wrote:

    Oh WOW! This looks awesome, I think i’ll make it for my mom one of the nights she works next week! Thanks for the inspiration, I’ll let you know how it turns out.

  • Meagan Wied wrote:

    That looks so easy and so good!