Slow Cooker Garlic Chicken Gluten Free

This is a good recipe. I made some changes, so I will post the original (unfortunately, source unknown) and my version. The eggplant got really soft and basically liquefied. It added a nice thickness to the sauce. As usual - it is gluten free.

My Version

3 lbs chicken pieces, bone in skin on

Salt and pepper

1 T olive oil

1 large onion, thinly sliced

6 garlic cloves halved (should really use more - I would use 12 next time)

2 sprigs rosemary

1 c dry white wine

⅓ c flour (gluten free garbanzo flour worked very well)

2 c arborio rice

2 small eggplants peeled and cut into chunks

Season chicken with salt and pepper. Season eggplant with salt and pepper.

In a large skillet, heat oil.

Cook eggplant and chicken skin-side down for about 10 minutes.

Turn and brown for 5 minutes.

Combine garlic, onion, rosemary in slow cooker. Season with salt and pepper.

Cover with chicken and eggplant - layer

In a small bowl, whisk flour and wine until smooth and add to cooker.

Cover and cook for 3 hours on high or 7 hours on low. (I used a Dutch Oven and cooked it for 3.5 hours on a low simmer)

Cook rice and serve with chicken, garnish with parsley.

Original

3 lbs chicken pieces, bone in skin on

Salt and pepper

1 T olive oil

1 large onion, thinly sliced

6 garlic cloves halved

2 t dried thyme

1 c dry white wine

⅓ c flour

1 c couscous

Season chicken with salt and pepper.

In a large skillet, heat oil.

Cook chicken skin-side down for about 10 minutes.

Turn and brown for 5 minutes.

Combine garlic, onion, thyme in slow cooker. Season with salt and pepper.

Cover with chicken - layer

In a small bowl, whisk flour and wine until smooth and add to cooker.

Cover and cook for 3 hours on high or 7 hours on low.

Cook couscous and serve with chicken, garnish with parsley.