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Assemble- In the insert of a 5-6 quart slow cooker, combine the garlic, salt, basil, lemon zest, chicken stock, chicken stock concentrate and wine. Stir until well combined, then add the chicken thighs. Turn to coat in the sauce, then scatter butter cubes evenly over.
Cook- Put the lid on, then set the slow cooker to cook on the lowest setting for 4-5 hours.
The finishing touches- Just before serving, stir in the juice of half a lemon, garnish with extra lemon slices, and fresh parsley.