Slow Cooked Garlic Chicken
Indulge in the comforting flavors of this Slow Cooked Garlic Chicken, a recipe that transforms everyday ingredients into an irresistible, fall-off-the-bone masterpiece. Featuring tender, bone-in chicken thighs slow-cooked to perfection in a buttery garlic sauce infused with fresh thyme and a hint of lemon, this dish is as flavorful as it is aromatic. The cooking process begins with a quick sear to lock in flavor, followed by a low-and-slow simmer in a rich broth-garlic mixture, allowing the chicken to absorb every savored detail. Perfectly suited for cozy family dinners or meal-prepped feasts, this dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the luscious sauce. Easy to prepare with just 15 minutes of prep time, this garlic chicken recipe is a must-try for those seeking a hearty, slow cooker meal that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 8 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
- 6 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 1 tablespoon All-purpose flour
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Peel the garlic cloves and leave them whole. Set aside.
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic cloves and sauté for 2-3 minutes until fragrant and lightly golden.
Sprinkle the flour over the garlic and stir to make a roux. Cook for 1 minute, then slowly whisk in the chicken broth until smooth.
Transfer the garlic sauce to the slow cooker. Arrange the seared chicken thighs on top of the sauce.
Add thyme sprigs and drizzle lemon juice over the chicken.
Cover the slow cooker and cook on low for 4 hours or until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
Remove thyme sprigs and discard before serving.
Garnish with chopped parsley and serve hot with your choice of side.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2041 mg | 43% | |
*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.
