Crock Pot Chicken with 40 Cloves of Garlic
Indulge in the rich, aromatic flavors of Crock Pot Chicken with 40 Cloves of Garlic, a comforting and flavorful slow-cooker recipe that transforms simple ingredients into a gourmet masterpiece. Juicy, golden-seared chicken thighs are nestled alongside tender, caramelized garlic cloves and infused with the fragrant notes of fresh rosemary and thyme. A splash of dry white wine and chicken broth creates a luscious, herbaceous sauce that can be served as is or thickened to perfection. Thanks to the low-and-slow cooking method, the garlic mellows into sweet, soft bites that pair beautifully with crusty bread, creamy mashed potatoes, or your favorite vegetables. Perfect for a cozy dinner or an impressive dish for guests, this recipe is an effortless way to bring restaurant-quality flavors to your table.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 40 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon All-purpose flour
- 1 tablespoon Chopped parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken thighs, skin side down first, until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the peeled garlic cloves and sauté until lightly browned and fragrant, about 2 minutes. Be careful not to burn them.
Deglaze the skillet by adding the dry white wine. Scrape the bottom of the pan to release any browned bits, then simmer for 1-2 minutes to reduce slightly.
Transfer the garlic cloves, wine sauce, and chicken thighs to the crock pot.
Add the chicken broth, fresh rosemary, and thyme sprigs to the crock pot. Pour the lemon juice over the chicken.
Cover the crock pot and cook on low heat for 4 hours or until the chicken is tender and cooked through, reaching an internal temperature of 165°F (74°C).
If you prefer a thicker sauce, after the chicken is cooked, remove 1/4 cup of the liquid and whisk it with 1 tablespoon of all-purpose flour. Stir the mixture back into the crock pot and cook on high for an additional 15-20 minutes to thicken.
Serve the chicken with the garlic cloves and sauce. Garnish with chopped parsley if desired. Enjoy with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1.9 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
