Crockpot 40 Clove Garlic Chicken

Course: Dinner

Cuisine: American, French

Prep Time: 15

4 10

Total Time: 4 25

Servings: people

Calories: 570kcal

40 Clove Garlic Chicken gets an easy upgrade thanks to your slow cooker. Cook it low and slow to lock in those flavors.

In a shallow bowl, combine the flour, salt, and pepper.
¼ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Dredge the chicken thighs in the flour until coated entirely.
3 pounds boneless, skinless chicken thighs
Heat the olive oil in a large skillet set over medium heat.
2 tablespoons olive oil
Once heated, sear the chicken breasts on each side until browned.
Remove from the pan.
Add in the garlic and herbs to the pan, and sauté for a few minutes until the cloves begin to brown.
40 cloves garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary
Pour in the wine and chicken broth to deglaze the pan, scraping up the brown bits from the bottom of the pan.
½ cup dry white wine, ½ cup low-sodium chicken broth
Place the chicken in the slow cooker and pour the garlic cloves and liquid from the pan over the chicken.
Cover and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken registers 165°F internally.

Feel free to use boneless, skinless chicken breasts instead of thighs.
You can use any neutral oil in place of the olive oil, or use unsalted butter.
Feel free to swap out the herbs for your favorites, such as parsley, sage, marjoram, or tarragon.
You can use additional chicken broth in place of the white wine.
Don't skip searing the chicken. The browning adds a lot of flavor to the final dish!

Storage: Store 40 clove garlic chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.