Crock Pot 40‑Clove Garlic Chicken

This Crockpot 40 Clove Garlic Chicken uses bone-in chicken thighs, 40 garlic cloves, fresh thyme, rosemary, white wine, and chicken broth to create a rich, flavorful slow cooker dinner. Prep takes just 15 minutes, then cook on high for 4–6 hours or low for 6–8 hours. Serves 4.

Dredging the chicken in seasoned flour before searing does two things at once. It builds a golden crust that holds up during the long cook, and the flour thickens the sauce as everything simmers together. Browning the garlic and herbs in the same pan right after picks up all those leftover bits stuck to the bottom, which is where most of the flavor lives.

Deglazing with wine and broth pulls everything together into one liquid that the chicken sits in for hours. By the time it’s done, the garlic cloves are soft enough to mash right into the sauce or spread on bread.

Crock Pot 40‑Clove Garlic Chicken

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

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minutes

Cooking time

6

hours 

Calories

570

kcal

A hands-off crockpot dinner where seared chicken thighs slow cook until fall-apart tender in a rich, garlicky herb sauce.

Ingredients

• ¼ cup all-purpose flour
  

• 1 teaspoon kosher salt
  

• ½ teaspoon ground black pepper
  

• 3 pounds boneless, skinless chicken thighs
  

• 2 tablespoons olive oil
  

• 40 garlic cloves (about 3 heads)
  

• 1 teaspoons chopped fresh thyme
  

• 1 teaspoons chopped fresh rosemary
  

• ½ cup dry white wine
  

• ½ cup low-sodium chicken broth
  

Directions

• Flour the chicken: Mix ¼ cup all-purpose flour, 1 teaspoons kosher salt, and ½ teaspoon ground black pepper in a shallow bowl. Dredge 3 pounds boneless, skinless chicken thighs until fully coated.
  
• Sear the chicken: Heat 2 tablespoons olive oil in a skillet over medium heat. Sear chicken on both sides until golden. Remove and set aside.
  
• Brown the garlic and herbs: In the same pan, sauté 40 garlic cloves (about 3 heads), 1 teaspoons chopped fresh thyme, and 1 teaspoons chopped fresh rosemary until the garlic starts to brown.
  
• Deglaze: Add ½ cup dry white wine and ½ cup low-sodium chicken broth to the pan. Scrape up the brown bits from the bottom.
  
• Slow cook: Place chicken in the slow cooker. Pour garlic and liquid over the top. Cover and cook on HIGH 4–6 minutes 
  

FAQs

Can I use bone-in chicken thighs instead of boneless?

Yes. Bone-in adds more flavor to the sauce. Just add an extra hour to the cook time so the meat pulls away from the bone easily.

What can I use instead of white wine?

Apple cider vinegar mixed with a little extra broth works great. Use one tablespoon of vinegar plus enough broth to equal half a cup.

Do I need to peel all 40 garlic cloves by hand?

No. Smash each clove with the flat side of a knife and the skin slides right off. You can also buy pre-peeled garlic at most grocery stores.

Can I freeze the leftovers?

Absolutely. Store the chicken and sauce together in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

What sides go best with this dish?

Mashed potatoes, egg noodles, or crusty bread all work well because they soak up the garlic sauce.