Ingredients
40 garlic cloves, peeled4 celery ribs, sliced1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil1/4 cup white wine or reduced-sodium chicken broth3 tablespoons lemon juice2 tablespoons dry vermouth2 tablespoons grated lemon zest2 tablespoons minced fresh parsley2 teaspoons dried basil1 teaspoon dried oreganoDash crushed red pepper flakes
Preparation
Place garlic and celery in a 5-qt. slow cooker. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil in batches; transfer to slow cooker.
In a small bowl, combine the remaining ingredients. Pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear.
