Rinse the scallops under cold water and pat them dry with paper towels.
Place the scallops in the slow cooker in a single layer.
In a small bowl, combine the minced garlic, white wine, chicken broth, melted butter, lemon juice, salt, pepper, thyme, and parsley.
Pour the mixture over the scallops, ensuring they are evenly coated.
Cover and cook on low for 2-3 hours, or until the scallops are opaque and tender. Be careful not to overcook them, as they can become tough if cooked for too long.
Once done, gently remove the scallops from the slow cooker and serve immediately.
Variations & Tips
For a touch of spice, add a pinch of red pepper flakes to the mixture. If you prefer a more robust flavor, swap the chicken broth for fish stock or clam juice. To add an extra layer of complexity, include a handful of cherry tomatoes or a splash of cream towards the end of the cooking time for a creamy garlic butter sauce. Additionally, substituting fresh herbs for the dried ones can add a more vibrant flavor profile.
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