•2 Tbsp. olive oil
•2 lbs. chicken pieces — breasts, thighs, legs
•kosher salt and black pepper
•1/3 cup all-purpose flour
•3 stalks celery, washed and cut into 2-inch pieces
•40 cloves garlic, peeled (look for pre-peeled garlic cloves in the supermarket)
•1 sprig fresh rosemary
•1 few sprigs fresh thyme
•1/4 cup white wine or chicken broth
1.Heat olive oil in a large skillet over medium-high heat.
2.Season chicken pieces with salt and pepper.
3.Spread flour out in a shallow dish. Dip chicken pieces in the flour, turning to coat both sides and shaking off the excess. Place in skillet.
4.Cook 2 minutes on each side or until chicken is just browned. It does not have to be cooked through.
5.Place celery in the bottom of the slow cooker. Top with chicken pieces.
6.Place garlic cloves all around the chicken. Top with the rosemary and thyme.
7.Pour wine or chicken broth over the chicken. Cook on low 8 hours.
Note: if you are in a hurry, you can skip the first four steps. Just put the chicken in the slow cooker raw, without browning it first. It won’t have a nice brown crust, but it will still be moist and tender.