I have too much thyme on my hands. No, really. I have several herbs planted in pots on my patio. Basil, mint, rosemary and thyme. They all look pretty healthy, but the thyme has gone nuts. Every time my husband goes out to water the herbs he comes back in saying I need to do something with the thyme. So what goes great with thyme? Chicken and garlic go great with thyme. So in order to do away with some of the thyme I created this recipe.
Slow Cooker Garlic Thyme Chicken
- 1 large or 2 small onions, sliced
- 6-8 garlic cloves, smashed
- 1 large bunch of thyme
- 4 or 5 chicken breasts, bone-in, skin removed (see notes)
- 1 cup white wine (see notes)
- salt + pepper
Place onions, garlic and thyme in the bottom of the crock of the slow cooker. Top with liberally seasoned chicken breasts, bone side down. Pour in white wine. Cover and cook on high 3 hours or low for 6 hours, or until chicken is done.
- If you’re going to be away from the crock pot for more than 6 hours, you might want to consider leaving the skin on the chicken to keep it from drying out.
- No wine? Substitute 1 cup homemade or low-sodium chicken broth with 2 Tble lemon juice
- After the chicken was done I strained the cooking liquid and reduced it down to half. It made a fantastic sauce for the chicken and the risotto
- 1 1/2 cup Arborio rice
- 1 quart homemade or low-sodium chicken stock
- 3 Tble butter, divided
- 1 Tble vegetable oil
- 1/2 small onion, chopped finely
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese, grated
- salt + pepper
In a saucepan, heat the stock to a simmer. Reduce heat so stock stays hot. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped onion. Sauté for 2-3 minutes or until it is slightly translucent. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown. Add the wine and cook while stirring, until the liquid is almost fully absorbed. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy (see notes). Stir in the remaining 2 Tbsp butter and the parmesan cheese. Season with salt and pepper to taste.
- If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed
- Still no wine? Substitute 1/2 cup homemade or low-sodium chicken broth with 1 Tble lemon juice
See what happens when thyme goes wild!! If you live close to me and need some thyme, please come by and get some!