Yummy! First time trying it and it was a hit!

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.