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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 2 cups diagonally sliced carrot (about 8 ounces)
- 8 chicken thighs (about 2 pounds), skinned
- 12 garlic cloves, peeled
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Combine carrot, chicken, and garlic in an electric slow cooker, and add wine. Sprinkle with thyme, salt, and black pepper. Cover with lid; cook on low-heat setting for 8 hours.
- Remove carrot, chicken, and garlic with a slotted spoon, reserving cooking liquid. Place 1/3 cup carrot, 3 garlic cloves, and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving.
