Back to Slow-Cooker Garlic Chicken with Couscous All Reviews for Slow-Cooker Garlic Chicken with Couscous - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 4 hrs Servings: 4 garlic-chicken-couscous-med107742.jpg
Ingredients Ingredient Checklist 1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry Coarse salt and ground pepper 1 tablespoon extra-virgin olive oil 1 medium yellow onion, halved and thinly sliced 6 garlic cloves, halved 2 teaspoons dried thyme 1 cup dry white wine, such as Sauvignon Blanc 1/3 cup all-purpose flour 1 cup couscous Chopped fresh parsley, for serving
Cook’s Notes Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs Servings: 4 garlic-chicken-couscous-med107742.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs Servings: 4
Recipe Summary
prep: 25 mins total: 4 hrs
Servings: 4
prep: 25 mins
total: 4 hrs
prep:
25 mins
total:
4 hrs
Servings: 4
4
garlic-chicken-couscous-med107742.jpg
garlic-chicken-couscous-med107742.jpg
Ingredients
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry Coarse salt and ground pepper 1 tablespoon extra-virgin olive oil 1 medium yellow onion, halved and thinly sliced 6 garlic cloves, halved 2 teaspoons dried thyme 1 cup dry white wine, such as Sauvignon Blanc 1/3 cup all-purpose flour 1 cup couscous Chopped fresh parsley, for serving
Directions
Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
Combine 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 tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.
Cook’s Notes Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.
Cook’s Notes
Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.
Reviews (30)
Add Rating & Review 1118 Ratings 5 star values: 150 4 star values: 294 3 star values: 401 2 star values: 214 1 star values: 59
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Reviews (30)
Add Rating & Review 1118 Ratings 5 star values: 150 4 star values: 294 3 star values: 401 2 star values: 214 1 star values: 59
Add Rating & Review
1118 Ratings 5 star values: 150 4 star values: 294 3 star values: 401 2 star values: 214 1 star values: 59
1118 Ratings 5 star values: 150 4 star values: 294 3 star values: 401 2 star values: 214 1 star values: 59
1118 Ratings 5 star values: 150 4 star values: 294 3 star values: 401 2 star values: 214 1 star values: 59
5 star values: 150 4 star values: 294 3 star values: 401 2 star values: 214 1 star values: 59
Martha Stewart Member Rating: 4.0 stars 10/06/2020 After reading all the comments, I made the recipe with a few tweaks. I used two very large bone-in chicken breasts and added about 10 2" gold potatoes (whole). I placed the seared chicken on top of the onions, garlic and potatoes. For the liquid, I used 1/2 c. of Sauv. Blanc and 1/2 c. of full-bodied chicken stock with a generous tsp. of brown sugar (for flavor development). I topped it with a sprig of rosemary and a couple sprigs of thyme. Cooked 7 hrs., then stirred. The flavor was good but needed something. Added about 1 T of sherry vinegar, more pepper and it was really good. Martha Stewart Member Rating: 5 stars 09/30/2018 I am totally stumped as to why people said this recipe didn't work in the slow cooker. Was your thyme really old? Did you not rub the chicken with coarse salt before browning it? Did you not use a sauvignon blanc as suggested? Did you use old gross garlic? I made this recipe as directed, did not change a thing, (except I did put the backbone into the pot because when I make stock I hate having the extra step of having to blanche the raw bones and because of this, kept it going for another 30 min) and it was just lovely. I used fresh thyme because I was worried my dried thyme was too old (used double the fresh of course because it's less potent than dried) and it tasted just perfectly lovely. Maybe people don't realize that you have to wash the chicken and rub it all over with kosher salt and pepper before browning? It was so easy to make, and it looked so pretty with the chopped parsley on it ... I'm making it again tomorrow night!!! Martha Stewart Member Rating: Unrated 05/01/2017 Why is it that Canadians can not enter your sweepstake for $25,000 towards a new kitchen? I am a fan of Martha's for a long time and feel we should be able to enter! Martha Stewart Member Rating: Unrated 02/23/2017 I'm not sure what all the complainers here are talking about. I've made this at least 4 times now (following the recipe exactly) and my husband and I love it. Martha Stewart Member Rating: Unrated 02/22/2017 Would be much better to follow the receipe first time then make changes if you don't like original ingredients.... if you can't follow these simple directions then don't make the dish and don't post such awful comments.... goodness, take the time to learn how to cook or just stick with ready made foods!! t Martha Stewart Member Rating: 1 stars 02/11/2017 Update: the slow cooking is probably what ruined it. The wine should have been added to the skillet while the chicken was searing and the alcohol allowed to evaporate off. With slow cooking this doesn't happen and it ruins the taste of the dish. I also put too much thyme and garlic. But I'll never make this again--it was horrible. Martha Stewart Member Rating: 1 stars 01/22/2017 Recipe looked interesting, but I didn't know how to approach it after reading the reviews ranging from "disgusting" to "delicious." I used only chicken thighs with the skin and fat removed, added a bit more garlic and onion, some raw mushrooms, reduced thyme by 1/2 tsp, cooked on low for 7hrs. I ate it over brown rice. I'm with the "meh" to "disgusting" camp. Kids spit it out, husband ate it but said it was "dog food." Not sure what ruined it-thyme, wine, slow cooking? Never again. Sorry Martha! Martha Stewart Member Rating: Unrated 09/08/2016 Made this recipe today and it was delicious. We found it flavorful - tasted garlic and wine. I was generous with salt and pepper on chicken before browning and on onions and garlic. Used Chardonnay. Martha Stewart Member Rating: 5 stars 07/31/2016 Easy and delicious. After reading the other reviews about it being bland, I increased the onions and garlic (about 50%), added mushrooms and added 3 strips of chopped bacon (cooked). I did not use any flour. The dish was really tasty - definitely one to make again! I have to say the bacon was key. Martha Stewart Member Rating: Unrated 01/16/2015 This recipe gets a resounding meh. I feel like the author forgot an ingredient as this just ends up tasting like chicken in a vinegar sauce. If I were to make it again (doubtful) I would replace half the wine with beef broth or some other umami flavor to balance the wine. I also think caramelizing the onions and garlic beforehand would have helped some. Martha Stewart Member Rating: Unrated 01/03/2015 This is literally the most disgusting recipe I've ever made. It wasn't even remotely edible, everything tasted like wine and flour and the sauce was like paste. I felt nauseous anytime I smelled white wine for days after this. Beware! Martha Stewart Member Rating: Unrated 12/24/2014 I particularly like that the recipes include instructions for the dutch oven....I almost always use that instead of the slow cooker. It gives the meat some extra browning that the slow cooker doesn't. Martha Stewart Member Rating: 2 stars 05/09/2014 I made it in the slow cooker. Next time, I would add 1/2 the amount of flour (sauce was too thick) and use boneless skinless chicken. The sauce has a nice taste to it but a couple of the chicken pieces fall apart and there was bone mixed with tiny bone pieces that were difficult to pick out when placing the meal on a plate. I think making this recipe with some lean chicken pieces and not as much flour will make it perfect. Martha Stewart Member Rating: 5 stars 05/04/2014 I made this recipe tonight and we all loved it! I doubled the sauce just because we like sauce and used a white cooking wine and dried parsley because that's what I had on hand. Sorry Martha. The smell was amazing, my mouth was watering. The chicken was moist and it tasted so good! I served grilled zucchini with it. Will make this again for sure! Martha Stewart Member Rating: 1 stars 04/22/2014 I made this recipe using the slow cooker and followed all instructions. I was excited to have it ready when I got home from work. When I walked in the door I first noticed a sour smell that was unappetizing. It is definitely edible and not a total waste, but I am not impressed with the flavor at all. I really wanted to like this dish, but will not be making it again. I had never cooked with white wine before so I didn't know what I was in for. Oops. I won't give up on you Martha Stewart. Martha Stewart Member Rating: Unrated 02/21/2014 I made this recipe tonight. I used the Dutch oven option. I didn't change a thing, followed the ingredients exactly, and I thought it was delicious. All of you haters are a bunch of pretentious bastards. Go eat a turd, it might be more flavorful for you bitchy pallets. Martha Stewart Member Rating: 4 stars 12/22/2013 This was a really great dish. Easy to make, set the crockpot and forget it. The only thing I will change next time is the amount of Thyme that went in it. It was way too overpowering for me. I will cut it to 1/2 - 1 Tsp. next time. Other than that it was delish! Martha Stewart Member Rating: 5 stars 12/07/2013 I was so happy with the way this turned out, especially given some of the reviews saying it was bland- mine was VERY flavorful! I have a mini crock pot, so I cut the recipe in 1/2 (used 1/2 a cut-up chicken) but otherwise followed it closely: browned the chicken first, and slow-cooked on high for 3.5 hours. The chicken was great, as was the sauce, the garlic bits were awesome to bite into. I served it with couscous, lemon, roasted cauliflower with lemon-parsley dressing, and roasted zucchini. Martha Stewart Member Rating: Unrated 09/16/2013 This is how crock put chicken should be made. I did the 3.5 hrs on high. It came out beautifully, like I roasted it in the oven. Will definitely put this in the meal plan rotation. Martha Stewart Member Rating: Unrated 08/14/2013 OMG!!!! I saw the picture if this recipe on Pinterest. It doesn't get any easier for such a healthy dish. Thanks!!! Martha Stewart Member Rating: 2 stars 04/22/2013 The chicken is tender but bland tasting, it was way over done I checked with a themometer register 185. The sauce is way to thick, I would recomend pouring the sauce over the chicken, with 6 hours on low instead of 7. I am going to add less flour more wine and cognac next time I make this recipe. Martha Stewart Member Rating: Unrated 04/16/2013 Awesome and easy. This is so worth the calories. I chose the 6 hour option. The chicken was tender and flavorful and slid off of the bone, the wine was not overpowering --- it was perfect. I did make some adjustments: 1. I used only 1/2 a chicken but did not half the the other ingredients. If I were using a whole chicken I would double the other ingredients to ensure that i had enough of the sauce. 2. I added about 3/4 cups of chicken broth. 3. Used chicken herb flavored cous cous. This is a keeper. Martha Stewart Member Rating: Unrated 03/20/2013 The video made this look great but the reviews were off putting. Glad I tried it. I made a few changes (worried it would be bad) so either that made all the difference or the others only find flavor in a Big Mac. I used skinless thighs, dredged the chicken in flour, salt/pepper and then browned it in oil till crisp. I made a roux with the pan drippings and thickened it with the wine. Poured it on top to cook in the crockpot. Also subbed dried Italian spice blend for thyme. Martha Stewart Member Rating: Unrated 03/10/2013 I made this recipe this evening for my family. I followed the recipe to the exact. I, too, thought this dish was extraordinarily bland and could only taste remnants of white wine. It definitely needs a whole lot of something to make this dish palatable. Martha Stewart Member Rating: Unrated 03/07/2013 I've made this recipe twice: once as printed, a second time with 8 oz of quartered Crimini mushrooms tucked in with the chicken pieces. Both times delicious. I used the high heat setting for 3 1/2 hours, and have the same crock pot seen in the video. Don't understand how a previous reviewer could taste "gluten" in something that cooked for hours. However crock pot cooking is a little different in that items should layered as directed, and don't lift the lid and stir! Martha Stewart Member Rating: Unrated 03/06/2013 sloppy and greasy, skin was gross, and it was total slop to eat. Who wants to eat chicken with bones all over on top of cous cous? Might try with boneless, but then again, no I won't ever try this again... :( Martha Stewart Member Rating: Unrated 01/05/2013 My Wife followed this recipe to the Tee. Possibly the worst thing I've put into my mouth for a long time. All you can taste is gluten & flour. Martha Stewart Member Rating: Unrated 10/16/2012 I made this yesterday almost to a tee. I used drumsticks, since that's what I had and I also deglazed the pan with white wine after browning the chicken. I liked it a lot and my husband raved about it. Said it was restaurant quality. It was easy and delicious :) Martha Stewart Member Rating: Unrated 01/10/2012 I made this and I really liked it. My husband liked it even more. I used 4.5 lbs of chicken and added some canned mushrooms (without the juice). When I made the couscous, I added nutmeg and golden raisons. I would also reduce the sauce in the future, but didn't and it was still pretty good! Martha Stewart Member Rating: Unrated 01/10/2012 I made this tonight and didn't substitute anything, I followed the recipe to the letter. I was disappointed with this recipe and would cut the thyme by more than half if I were to make again. Also, I would reduce the browned bits from the pan with wine and add that to the slow-cooker for added flavor. I will most likely not make this again.Martha Stewart Member
Rating: 4.0 stars 10/06/2020
After reading all the comments, I made the recipe with a few tweaks. I used two very large bone-in chicken breasts and added about 10 2" gold potatoes (whole). I placed the seared chicken on top of the onions, garlic and potatoes. For the liquid, I used 1/2 c. of Sauv. Blanc and 1/2 c. of full-bodied chicken stock with a generous tsp. of brown sugar (for flavor development). I topped it with a sprig of rosemary and a couple sprigs of thyme. Cooked 7 hrs., then stirred. The flavor was good but needed something. Added about 1 T of sherry vinegar, more pepper and it was really good.
Rating: 4.0 stars
Rating: 5 stars 09/30/2018
I am totally stumped as to why people said this recipe didn’t work in the slow cooker. Was your thyme really old? Did you not rub the chicken with coarse salt before browning it? Did you not use a sauvignon blanc as suggested? Did you use old gross garlic? I made this recipe as directed, did not change a thing, (except I did put the backbone into the pot because when I make stock I hate having the extra step of having to blanche the raw bones and because of this, kept it going for another 30 min) and it was just lovely. I used fresh thyme because I was worried my dried thyme was too old (used double the fresh of course because it’s less potent than dried) and it tasted just perfectly lovely. Maybe people don’t realize that you have to wash the chicken and rub it all over with kosher salt and pepper before browning? It was so easy to make, and it looked so pretty with the chopped parsley on it … I’m making it again tomorrow night!!!
Rating: 5 stars
Rating: Unrated 05/01/2017
Why is it that Canadians can not enter your sweepstake for $25,000 towards a new kitchen? I am a fan of Martha’s for a long time and feel we should be able to enter!
Rating: Unrated
Rating: Unrated 02/23/2017
I’m not sure what all the complainers here are talking about. I’ve made this at least 4 times now (following the recipe exactly) and my husband and I love it.
Rating: Unrated 02/22/2017
Would be much better to follow the receipe first time then make changes if you don’t like original ingredients…. if you can’t follow these simple directions then don’t make the dish and don’t post such awful comments…. goodness, take the time to learn how to cook or just stick with ready made foods!! t
Rating: 1 stars 02/11/2017
Update: the slow cooking is probably what ruined it. The wine should have been added to the skillet while the chicken was searing and the alcohol allowed to evaporate off. With slow cooking this doesn’t happen and it ruins the taste of the dish. I also put too much thyme and garlic. But I’ll never make this again–it was horrible.
Rating: 1 stars
Rating: 1 stars 01/22/2017
Recipe looked interesting, but I didn’t know how to approach it after reading the reviews ranging from “disgusting” to “delicious.” I used only chicken thighs with the skin and fat removed, added a bit more garlic and onion, some raw mushrooms, reduced thyme by 1/2 tsp, cooked on low for 7hrs. I ate it over brown rice. I’m with the “meh” to “disgusting” camp. Kids spit it out, husband ate it but said it was “dog food.” Not sure what ruined it-thyme, wine, slow cooking? Never again. Sorry Martha!
Rating: Unrated 09/08/2016
Made this recipe today and it was delicious. We found it flavorful - tasted garlic and wine. I was generous with salt and pepper on chicken before browning and on onions and garlic. Used Chardonnay.
Rating: 5 stars 07/31/2016
Easy and delicious. After reading the other reviews about it being bland, I increased the onions and garlic (about 50%), added mushrooms and added 3 strips of chopped bacon (cooked). I did not use any flour. The dish was really tasty - definitely one to make again! I have to say the bacon was key.
Rating: Unrated 01/16/2015
This recipe gets a resounding meh. I feel like the author forgot an ingredient as this just ends up tasting like chicken in a vinegar sauce. If I were to make it again (doubtful) I would replace half the wine with beef broth or some other umami flavor to balance the wine. I also think caramelizing the onions and garlic beforehand would have helped some.
Rating: Unrated 01/03/2015
This is literally the most disgusting recipe I’ve ever made. It wasn’t even remotely edible, everything tasted like wine and flour and the sauce was like paste. I felt nauseous anytime I smelled white wine for days after this. Beware!
Rating: Unrated 12/24/2014
I particularly like that the recipes include instructions for the dutch oven….I almost always use that instead of the slow cooker. It gives the meat some extra browning that the slow cooker doesn’t.
Rating: 2 stars 05/09/2014
I made it in the slow cooker. Next time, I would add 1/2 the amount of flour (sauce was too thick) and use boneless skinless chicken. The sauce has a nice taste to it but a couple of the chicken pieces fall apart and there was bone mixed with tiny bone pieces that were difficult to pick out when placing the meal on a plate. I think making this recipe with some lean chicken pieces and not as much flour will make it perfect.
Rating: 2 stars
Rating: 5 stars 05/04/2014
I made this recipe tonight and we all loved it! I doubled the sauce just because we like sauce and used a white cooking wine and dried parsley because that’s what I had on hand. Sorry Martha. The smell was amazing, my mouth was watering. The chicken was moist and it tasted so good! I served grilled zucchini with it. Will make this again for sure!
Rating: 1 stars 04/22/2014
I made this recipe using the slow cooker and followed all instructions. I was excited to have it ready when I got home from work. When I walked in the door I first noticed a sour smell that was unappetizing. It is definitely edible and not a total waste, but I am not impressed with the flavor at all. I really wanted to like this dish, but will not be making it again. I had never cooked with white wine before so I didn’t know what I was in for. Oops. I won’t give up on you Martha Stewart.
Rating: Unrated 02/21/2014
I made this recipe tonight. I used the Dutch oven option. I didn’t change a thing, followed the ingredients exactly, and I thought it was delicious. All of you haters are a bunch of pretentious bastards. Go eat a turd, it might be more flavorful for you bitchy pallets.
Rating: 4 stars 12/22/2013
This was a really great dish. Easy to make, set the crockpot and forget it. The only thing I will change next time is the amount of Thyme that went in it. It was way too overpowering for me. I will cut it to 1/2 - 1 Tsp. next time. Other than that it was delish!
Rating: 4 stars
Rating: 5 stars 12/07/2013
I was so happy with the way this turned out, especially given some of the reviews saying it was bland- mine was VERY flavorful! I have a mini crock pot, so I cut the recipe in 1/2 (used 1/2 a cut-up chicken) but otherwise followed it closely: browned the chicken first, and slow-cooked on high for 3.5 hours. The chicken was great, as was the sauce, the garlic bits were awesome to bite into. I served it with couscous, lemon, roasted cauliflower with lemon-parsley dressing, and roasted zucchini.
Rating: Unrated 09/16/2013
This is how crock put chicken should be made. I did the 3.5 hrs on high. It came out beautifully, like I roasted it in the oven. Will definitely put this in the meal plan rotation.
Rating: Unrated 08/14/2013
OMG!!!! I saw the picture if this recipe on Pinterest. It doesn’t get any easier for such a healthy dish. Thanks!!!
Rating: 2 stars 04/22/2013
The chicken is tender but bland tasting, it was way over done I checked with a themometer register 185. The sauce is way to thick, I would recomend pouring the sauce over the chicken, with 6 hours on low instead of 7. I am going to add less flour more wine and cognac next time I make this recipe.
Rating: Unrated 04/16/2013
Awesome and easy. This is so worth the calories. I chose the 6 hour option. The chicken was tender and flavorful and slid off of the bone, the wine was not overpowering — it was perfect. I did make some adjustments: 1. I used only 1/2 a chicken but did not half the the other ingredients. If I were using a whole chicken I would double the other ingredients to ensure that i had enough of the sauce. 2. I added about 3/4 cups of chicken broth. 3. Used chicken herb flavored cous cous. This is a keeper.
Rating: Unrated 03/20/2013
The video made this look great but the reviews were off putting. Glad I tried it. I made a few changes (worried it would be bad) so either that made all the difference or the others only find flavor in a Big Mac. I used skinless thighs, dredged the chicken in flour, salt/pepper and then browned it in oil till crisp. I made a roux with the pan drippings and thickened it with the wine. Poured it on top to cook in the crockpot. Also subbed dried Italian spice blend for thyme.
Rating: Unrated 03/10/2013
I made this recipe this evening for my family. I followed the recipe to the exact. I, too, thought this dish was extraordinarily bland and could only taste remnants of white wine. It definitely needs a whole lot of something to make this dish palatable.
Rating: Unrated 03/07/2013
I’ve made this recipe twice: once as printed, a second time with 8 oz of quartered Crimini mushrooms tucked in with the chicken pieces. Both times delicious. I used the high heat setting for 3 1/2 hours, and have the same crock pot seen in the video. Don’t understand how a previous reviewer could taste “gluten” in something that cooked for hours. However crock pot cooking is a little different in that items should layered as directed, and don’t lift the lid and stir!
Rating: Unrated 03/06/2013
sloppy and greasy, skin was gross, and it was total slop to eat. Who wants to eat chicken with bones all over on top of cous cous? Might try with boneless, but then again, no I won’t ever try this again… :(
Rating: Unrated 01/05/2013
My Wife followed this recipe to the Tee. Possibly the worst thing I’ve put into my mouth for a long time. All you can taste is gluten & flour.
Rating: Unrated 10/16/2012
I made this yesterday almost to a tee. I used drumsticks, since that’s what I had and I also deglazed the pan with white wine after browning the chicken. I liked it a lot and my husband raved about it. Said it was restaurant quality. It was easy and delicious :)
Rating: Unrated 01/10/2012
I made this and I really liked it. My husband liked it even more. I used 4.5 lbs of chicken and added some canned mushrooms (without the juice). When I made the couscous, I added nutmeg and golden raisons. I would also reduce the sauce in the future, but didn’t and it was still pretty good!
I made this tonight and didn’t substitute anything, I followed the recipe to the letter. I was disappointed with this recipe and would cut the thyme by more than half if I were to make again. Also, I would reduce the browned bits from the pan with wine and add that to the slow-cooker for added flavor. I will most likely not make this again.
All Reviews for Slow-Cooker Garlic Chicken with Couscous
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All Reviews for Slow-Cooker Garlic Chicken with Couscous
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