Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to dry out in the slow cooker. If using breasts, reduce the cooking time by about an hour and check frequently with a meat thermometer for doneness at 165°F. Consider using bone-in chicken breasts which retain moisture better during long cooking.

Is 40 cloves of garlic really necessary? Won't it be overpowering?

The magic of this dish is how the slow cooking process transforms the garlic from sharp and pungent to sweet and mellow. The garlic becomes incredibly soft and loses its bite, instead creating a rich, complex flavor base that's surprisingly subtle. Trust the process – it's worth every clove!

Can I make this without wine?

Absolutely! Simply replace the wine with additional chicken broth and add a tablespoon of lemon juice or white wine vinegar to provide that slight acidity that balances the dish. The flavor profile will be slightly different but still delicious.

My sauce is too thin. How can I thicken it?

If you'd like a thicker sauce, remove the chicken after cooking and keep it warm. Transfer the liquid to a saucepan and simmer until reduced by about one-third. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir this slurry into the sauce and cook for an additional 15-20 minutes until thickened.

Crockpot 40 Clove Garlic Chicken Recipe

Description

This Crockpot 40 Clove Garlic Chicken recipe is a comforting and flavorful dish that combines tender, juicy chicken thighs with the rich and aromatic flavors of garlic, fresh herbs, and a touch of white wine. Perfect for garlic lovers, this slow-cooked meal is incredibly easy to prepare and delivers a restaurant-quality taste at home. Serve it with your favorite sides like mashed potatoes or crusty bread to soak up the delicious sauce.

Ingredients

Units Scale

For the Chicken:

1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 pounds boneless, skinless chicken thighs

For Cooking:

2 tablespoons olive oil
40 cloves garlic (about 3 heads)
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1/2 cup dry white wine
1/2 cup low-sodium chicken broth

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Instructions

Prepare the Flour Mixture:
In a shallow bowl, combine the all-purpose flour, kosher salt, and ground black pepper. This mixture will help lightly coat the chicken thighs to ensure a slight crisping when browned.
Dredge the Chicken:
Take the boneless, skinless chicken thighs and thoroughly dredge them in the flour mixture, ensuring each piece is evenly coated.
Sear the Chicken:
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken thighs in the pan and sear them until they are evenly browned on both sides, locking in the flavor. Once browned, remove the chicken from the skillet and set aside.
Cook the Garlic and Herbs:
Using the same skillet, add the 40 peeled garlic cloves, along with the chopped thyme and rosemary. Cook for a few minutes, allowing the garlic to soften slightly and turn golden brown while absorbing the flavors of the herbs.
Deglaze the Pan:
Pour the dry white wine and low-sodium chicken broth into the skillet to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet, as these will add extra flavor to the sauce.
Set Up the Slow Cooker:
Place the seared chicken thighs in the bottom of the slow cooker. Pour the garlic, herbs, and liquid from the deglazed pan over the chicken, ensuring all the ingredients are evenly distributed.
Cook in the Crockpot:
Cover the slow cooker and cook on the high setting for 4-6 hours or on the low setting for 6-8 hours, until the chicken is tender and fully cooked, reaching an internal temperature of 165°F.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently to maintain the texture of the chicken.
Serving Suggestions: Pair this dish with mashed potatoes, rice, or a fresh green salad for a satisfying meal.
Garlic Prep Tip: To easily peel garlic, lightly smash the cloves with the flat side of a knife before peeling.
Wine Substitute: If you prefer to cook without alcohol, you can substitute white wine with an equal amount of chicken broth and a splash of lemon juice for acidity.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 2g
Sodium: 480mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 45
Cholesterol: 145