This was a very simple dinner in the slow cooker that tasted like it was far more work than it actually was.  We really liked it; I didn’t make any changes to the original except to use split breasts only.  Next time I might throw in some thighs or drumsticks, but just the breasts were excellent – very tender and flavorful.  I think bone in is necessary to the flavor, and we just removed the skin before eating.  I served this with asparagus for a very, very filling dinner.  I originally got this recipe from a website called Recipegirl, and will definitely to back to see what else she’s got!

• 3 to 4 pounds of bone-in chicken pieces – I used split breasts
• 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

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).

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.

Serve chicken topped with sauce.

This was quite low cal at 233 calories a serving (per MyFitnessPal), which was one breast and about a half cup of the sauce.