Description
This Crockpot 40 Clove Garlic Chicken is a flavorful and aromatic dish where tender chicken thighs are seared and then slow-cooked with an abundance of garlic and fresh herbs. The garlic mellows and softens during cooking, infusing the chicken with rich, savory flavors, perfect for an easy yet impressive meal.
Ingredients
Scale
Chicken and Coating
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 pounds boneless, skinless chicken thighs
Cooking and Flavorings
- 2 tablespoons olive oil
- 40 cloves garlic (about 3 heads)
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
Instructions
- Prepare the coating: In a shallow bowl, combine the all-purpose flour, kosher salt, and ground black pepper to create a seasoned dredging mix.
- Dredge the chicken: Coat each chicken thigh thoroughly in the flour mixture, ensuring even coverage for a light crust when seared.
- Heat the skillet: Place a large skillet over medium heat and add the olive oil to warm.
- Sear the chicken: Once the oil is hot, sear the floured chicken thighs on each side until they develop a nice brown color, enhancing flavor and texture.
- Remove chicken: Take the seared chicken out of the pan and set aside to prepare the garlic and sauce.
- Sauté garlic and herbs: Add the peeled garlic cloves and chopped fresh thyme and rosemary to the pan, sautéing for a few minutes until the garlic cloves start to brown and become fragrant.
- Deglaze the pan: Pour in the dry white wine and low-sodium chicken broth, scraping the bottom of the pan to release the flavorful browned bits.
- Assemble in the slow cooker: Place the seared chicken thighs into the slow cooker and pour the garlic cloves along with the deglazed liquid over the chicken evenly.
- Slow cook the dish: Cover the slow cooker and cook on high for 4 to 6 hours or on low for 6 to 8 hours, until the chicken reaches an internal temperature of 165°F and the garlic is tender.
Notes
- Using boneless, skinless chicken thighs helps the meat stay juicy and flavorful during long cooking times.
- Peeling 40 cloves of garlic may be easier if you separate the heads and crush cloves lightly to remove skins quickly.
- If white wine is not available or preferred, substitute with additional chicken broth or a dry vermouth for a similar effect.
- Leftovers can be stored refrigerated for up to 3 days or frozen for longer keeping.
