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Garlic Herb and White Wine Roasted Crock Pot Chicken

Yield: 4 servings | Prep Time: 20 minutes | Cook Time: 4 hours | Total Time: 4 hours 20 minutes


  • 1 chicken, whole
  • 5 garlic cloves
  • 10 sprigs thyme, fresh
  • ½ orange, sliced
  • 1 stick butter, unsalted, softened
  • Black pepper, freshly ground, to taste
  • 1 bag baby carrots, peeled
  • ½ bag pearl onions, peeled
  • 1½ cups white beans, drained, rinsed
  • ½ bottle (1 cup) Holland House® White Cooking Wine
  • 2 cups chicken stock
  • 2 sprigs rosemary, fresh
  • 2 bay leaves, dried, each



  • 2 cups parsley, fresh
  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
  • ½ Tbsp. Holland House® White Cooking Wine
  • 2 cloves garlic, roughly chopped
  • ½ Tbsp. oregano, dried
  • ¼ tsp. red pepper flakes, crushed
  • ¼ tsp. kosher salt
  • ⅛ tsp. black pepper, freshly ground
Shop Ingredients


  1. Prepare the chicken by stuffing the cavity with garlic, thyme, and orange slices. Tie the legs together with butcher’s twine. Gently separate the skin from the chicken breast. Stuff the butter between the skin and the flesh of the breast. Season the whole chicken liberally with salt and black pepper.
  2. Place the carrots, pearl onions, and white beans on the bottom of a slow cooker. Lay the chicken over the vegetables. Add the Holland House® White Cooking Wine, chicken stock, rosemary, and bay leaf to the slow cooker. Cover and cook on high for 4 hours.
  3. For the chimichurri, combine all ingredients in the bowl of a food processor. Pulse for 1 minute until mixture is coarsely chopped. Then spoon chimichurri sauce over the braised chicken.