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Slow Cooker Chicken with 40 Cloves of Garlic


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  • 40 garlic cloves peeled
  • 2 tsp olive oil
  • 1/2 tsp sugar
  • 8 5 to 7 ounce bone in chicken thighs trimmed or multiple split breasts
  • salt and pepper
  • 2/3 cup dry sherry
  • 1/2 cup chicken broth
  • 1 tbsp lemon juice
  • 1 12" baguette sliced 3/4 inch on the ias



Step 1

1. Combine garlic, 1 tsp oil and sugar in bowl. Cover and microwave until garlic is translucent and yields slightly when squeezed -- about 4 minutes. Stir halfway through cooking. Pour off any liquid and set aside.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tsp oil in skillet until smoking. Cook chicken skin side down until well browned about 10 minutes. Transfer chicken to plate, skin side up. Pour off all but 2 tbs fat from skillet.

3. Add microwaved garlic to fat in skillet and cook over medium high heat until lightly browned, 1 to 2 minutes. Off heat, stir in sherry; return skillet to heat and cook until nearly evaporated, about 4 minutes scraping up any browned bits. Add broth and bring to a boil.

4. Transfer garlic broth mixture to slow cooker. Nestle chicken skin side up on top of garlic cloves. Cover and cook until chicken registers 175 degrees about 3 hours.

5. Transfer chicken to platter. Add lemon juice, 1/4 tsp salt and 1/4 tsp pepper to sauce. Pour sauce around chicken.

Note: Gluten free only if you omit the bread.


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