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Slow-Cooker Garlic Thyme Chicken

servings: 5
Slow-Cooker Garlic Thyme Chicken

prep time


total time





Slow-Cooker Garlic Thyme Chicken

servings: 5


  • 1 5- to 6-pound whole roasting chicken
  • 1 Tbsp. canola oil
  • 16 cloves garlic, peeled
  • 2 Tbsp. unsalted butter
  • 1 tsp. salt, divided
  • 1/2 tsp. fresh ground black pepper
  • 10 fresh thyme branches
  • 1 cup Simply Smart 1% Lowfat Milk
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water 
  • 2 Tbsp. Dijon mustard

In a large skillet, heat the oil over medium-high heat. Brown the chicken for about 5 minutes on each side, or until golden brown. Place chicken, breast side down, in a 6-quart slow cooker.

Add the garlic to the skillet and cook, stirring, for about 3 minutes. Transfer garlic to slow cooker.  Add the butter, salt, black pepper, thyme, and milk. 

Cover the slow cooker and cook on HIGH for about 4 hours or on LOW for about 6 hours, or until a thermometer inserted in the breast of the chicken registers 180˚F.  When chicken is done, remove from slow cooker and allow to rest for 5 to 10 minutes, breast side up, on a cutting board.  

To make the gravy, pour the liquid from the slow cooker into a medium saucepan. Remove any sprigs of thyme.  Heat the liquid mixture over medium-high heat until hot.  In a small bowl, blend cornstarch and cold water until smooth. Using a whisk, slowly add the cornstarch mixture to the pan.  Reduce heat to medium and continue cooking until the mixture becomes thicker and the garlic is blended into the sauce, about 5 to 7 minutes. Stir in the mustard and continue to cook for another 2 to 3 minutes.  Remove from heat.

Slice chicken and serve with the sauce.  Serve any extra sauce over cooked grains, potatoes, and other cooked vegetables. Garnish with fresh thyme, if desired. 

Per Serving: Calories: 251, Carbohydrate: 6 grams, Fiber: 0 grams, Protein: 30 grams, Fat: 11 grams, Saturated fat: 4 grams, Cholesterol: 91 milligrams, Sodium: 360 milligrams, Calcium: 90 milligrams


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