Slow Cooker Chicken with 40 Cloves of Garlic

White meat can dry out after a long time of cooking in a slow cooker, so we choose the thighs with bones to guarantee optimal taste and juiciness. Make cooking easier with pre-peeled garlic, garnish with lemon slices and thyme sprigs.
Brush the bottom and sides of a 6-liter slow cooker with cooking spray.Combine the broth, wine, flour, butter, and 1 tablespoon of lemon juice in a medium bowl, stirring with a whisk; pour the mixture into the slow cooker. Sprinkle chicken thighs evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Put your thighs in the slow cooker, skin side down. In a slow cooker, place the potatoes, garlic and thyme on top of the chicken. Evenly sprinkle the garlic and potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover the slow cooker; cook on low heat for 8 hours.Transfer the chicken to a platter. Transfer the potatoes and garlic with a slotted spoon to a platter; discard the thyme sprigs. Evenly sprinkle the chicken and potatoes with the remaining 1/2 teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain the cooking liquid from the slow cooker through a sieve into a measuring cup for liquid; let stand for 3 minutes. Remove any fat that has risen above the liquid. Serve simply with chicken, potatoes and garlic cloves.