I love to make my classic 40 clove garlic chicken in a slow cooker for an easy dinner. It’s savory, super flavorful, and comes out perfectly cooked every time. Using my crockpot makes my life so much easier, and the chicken still tastes just as wonderful!
What’s in This Crockpot 40 Clove Garlic Chicken Recipe?
Flour: All-purpose flour helps the chicken brown and develop a crust. Chicken: I used and recommend boneless, skinless chicken thighs, but chicken breasts will also work. Garlic: While it is traditional to use 40 cloves, you don’t need to count them out individually. Just use about 3 whole heads of garlic. Herbs: Fresh thyme and rosemary add a fresh herbal flavor to the dish. White Wine: Adds balancing acidity to the dish. I recommend a dry wine, like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use white cooking wine or more chicken broth. Chicken Broth: Low-sodium chicken broth keeps the chicken moist as it cooks and helps infuse it with savory flavor.
Tips for Success
Don’t skip searing the chicken. The browning adds a lot of flavor to the final dish! The easiest way to peel a lot of garlic quickly is to separate out the cloves, place them in a Tupperware with a lid, and shake vigorously until the skins come off. To make this dish in an Instant Pot, brown the chicken using the instant pot’s sauté mode rather than a skillet. Remove the chicken to a plate, sauté the garlic and herbs for a few minutes, then add the chicken back along with the wine and broth. Seal the instant pot and set to manual to cook for 15 minutes. Let stand 5 minutes, then release the pressure.
How to Store and Reheat
Store leftover crockpot 40 clove garlic chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave or in a 350°F oven for 15-20 minutes.
Serving Suggestions
I love to serve this easy crockpot 40 clove garlic chicken with my favorite kale Caesar salad and some roasted baby potatoes, but it’s also yummy with mashed potatoes or garlic mashed cauliflower to soak up all that wonderful broth!
How to Make Crockpot 40 Clove Garlic Chicken Step by Step
Dredge the Chicken: In a shallow bowl, combine ¼ cup of all-purpose flour, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Dredge 3 pounds of boneless, skinless chicken thighs in the flour until coated entirely. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet set over medium heat. Once heated, sear the chicken breasts on each side until browned. Remove from the pan. Sauté the Garlic: Add 40 cloves (about 3 heads) of garlic, 1 teaspoon of chopped fresh thyme, and 1 teaspoon of chopped fresh rosemary to the pan, and sauté for a few minutes until the cloves begin to brown. Deglaze the Pan: Pour in ½ cup of dry white wine and ½ cup of low-sodium chicken broth to deglaze the pan, scraping up the brown bits from the bottom of the pan. Fill the Crockpot: Place the chicken in the slow cooker and pour the garlic cloves and liquid from the pan over the chicken. Cook the Chicken: Cover and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken registers 165°F internally.
