Combine first 3 ingredients in a small bowl.
Discard giblets and neck from chicken. Rinse chicken and pat dry. Heat oil and butter in a 12-inch nonstick skillet over medium-high heat until butter melts. Sprinkle chicken pieces evenly with salt and pepper. Add chicken pieces to pan; cook 2 1/2 minutes on each side or until golden. Remove chicken from pan; place in a 4-quart electric slow cooker.
Reduce heat to medium. Add garlic to drippings in pan; sauté 1 minute or until garlic begins to brown. Stir in broth mixture, scraping pan to loosen browned bits. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken; sprinkle with thyme. Cover and cook on LOW for 4 hours or until chicken is done. Serve sauce and garlic with chicken. Garnish with chopped parsley, if desired.
Serves: 5 | Serving Size: 4 ounces chicken + 3 tablespoons sauce + 8 garlic cloves
Per serving: Calories: 265; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 80mg; Sodium: 264mg; Carbohydrate: 12g; Dietary Fiber: 1g; Sugar: 1g; Protein: 30g
Nutrition Bonus: Potassium: 485mg; Iron: 9%; Vitamin A: 1%; Vitamin C: 12%; Calcium: 4%