Instructions:
Rinse the Scallops: Start by rinsing the scallops under cold water and pat them dry with paper towels to remove any excess moisture.
Layer the Scallops: Place the scallops in the slow cooker in a single layer to ensure even cooking.
Mix the Ingredients: In a small bowl, combine minced garlic, white wine, chicken broth, melted butter, lemon juice, salt, pepper, thyme, and parsley.
Pour Over Scallops: Pour the mixture over the scallops, making sure they are evenly coated.
Cook on Low: Cover and cook on low for 2-3 hours until the scallops are opaque and tender.
Serve Immediately: Gently remove the scallops from the slow cooker and serve immediately.
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