11/4	lb.	boneless, skinless chicken breasts
		salt and pepper to taste
1	tbsp.	olive oil
1	head	garlic, separated and cloves peeled
1/2	c.	dry white wine
1/2	c.	reduced-sodium chicken broth

Season chicken lightly with salt and generously with pepper. In large skillet over medium-high heat, warm oil. Add chicken and brown for about 10 minutes.

Place chicken in slow cooker and add remaining ingredients. Cook on low for 4 to 6 hours. Remove garlic cloved from pot. Crush and return to juices if desired. Serve juices over meat.

Makes about 5 servings.