Will my breath smell terrible after eating 40 cloves of garlic?

Don't worry! When garlic slow-cooks for hours, it becomes remarkably mellow and sweet. The pungent compounds break down during cooking, leaving a gentler, more complex flavor. That said, everyone at the table will be enjoying the same garlicky goodness, so you'll be in good company!

Can I use jarred minced garlic instead of whole cloves?

I strongly recommend sticking with whole garlic cloves for this recipe. Jarred garlic won't provide the same transformative experience or texture. The whole cloves become soft, sweet, and spreadable during cooking - almost like roasted garlic butter. It's worth the extra few minutes to separate the cloves.

What kind of white wine should I use?

Use a dry white wine that you'd enjoy drinking, like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines. If you prefer not to use alcohol, you can substitute with additional chicken broth and a tablespoon of white wine vinegar or lemon juice for acidity.

Can I cook this on the stovetop or in the oven instead?

Absolutely! For stovetop, use a Dutch oven and simmer covered on low for about 1.5 hours. For oven cooking, place everything in a covered casserole dish or Dutch oven and bake at 325°F for 1.5-2 hours until the chicken is tender.

Crockpot 40 Clove Garlic Chicken Recipe

This mouthwatering Crockpot 40 Clove Garlic Chicken is a game-changer for busy weeknights. Despite the intimidating number of garlic cloves, this dish delivers a surprisingly mellow, rich flavor that transforms into something buttery and sweet during the slow cooking process. The chicken becomes fall-apart tender while soaking up all those amazing herb-infused flavors. Best of all, your house will smell absolutely incredible while it cooks!

Why You’ll Love This Recipe

Hands-off cooking: Once you’ve done the initial browning, your slow cooker does all the heavy lifting while you go about your day.
Incredible flavor transformation: Those 40 cloves of garlic might sound scary, but they mellow into a sweet, buttery sauce that will make you a believer.
Impressive enough for guests: This dish looks and tastes like you spent hours in the kitchen, when really your crockpot did most of the work.
Versatile: Pairs beautifully with so many different sides, from mashed potatoes to crusty bread or a simple salad.

Ingredients You’ll Need

All-purpose flour: Creates a light coating that helps brown the chicken and thickens the sauce as it cooks.
Kosher salt: Enhances all the flavors in the dish. Don’t skimp here!
Black pepper: Adds a subtle warmth and depth to the dish.
Boneless, skinless chicken thighs: These stay incredibly juicy in the slow cooker and have more flavor than chicken breasts.
Olive oil: Used for searing the chicken to create a flavorful crust before slow cooking.
Garlic cloves (40!): The star of the show! Don’t worry about peeling 40 individual cloves – just separate them from the head but leave the skins on. They’ll become sweet and spreadable during cooking.
Fresh thyme: Adds an earthy, slightly floral note that pairs perfectly with garlic.
Fresh rosemary: Brings a wonderful aromatic quality to the dish.
Dry white wine: Adds acidity and depth to the sauce. Choose something you’d enjoy drinking!
Chicken broth: Forms the base of the sauce and adds savory chicken flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herbs and Spices

Switch up the herb profile with different combinations – try tarragon and parsley for a French twist, or oregano and basil for an Italian-inspired version.

Chicken Cuts

If you prefer, you can use bone-in chicken thighs or even a whole cut-up chicken. Just remove the skin first to prevent excess grease.

Make It Creamy

For a richer version, stir in a splash of heavy cream or a few tablespoons of cream cheese during the last 30 minutes of cooking.

Vegetable Add-Ins

Toss in some quartered mushrooms, pearl onions, or baby potatoes for a more complete one-pot meal.

How to Make Crockpot 40 Clove Garlic Chicken

Step 1: Prepare the Chicken

Combine the flour, salt, and pepper in a shallow bowl. Dredge each chicken thigh thoroughly in the flour mixture, ensuring they’re completely coated. This will help them brown beautifully and create a thicker sauce later.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium heat. Once hot, add the chicken thighs and sear them until they develop a golden-brown crust on both sides, about 3-4 minutes per side. You’re not cooking them through, just developing flavor. Remove the chicken and set aside.

Step 3: Cook the Garlic and Herbs

In the same skillet, add the garlic cloves with their skins still on, along with the chopped thyme and rosemary. Sauté for 2-3 minutes until the garlic begins to brown slightly, releasing its amazing aroma.

Step 4: Deglaze the Pan

Pour the white wine and chicken broth into the skillet. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan – that’s pure flavor!

Step 5: Slow Cook

Transfer the seared chicken to your slow cooker. Pour the entire garlic mixture with all the cooking liquid over the chicken. Cover and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to fall apart with a fork.

Pro Tips for Making the Recipe

Don’t peel the garlic: Leave the skins on the garlic cloves during cooking. They’ll slip right off when serving, and the skins help prevent the garlic from burning.
Brown properly: Take your time when searing the chicken. Those caramelized bits add tremendous flavor to the final dish.
Quality ingredients matter: Since there are so few ingredients, use the best-quality chicken, fresh herbs, and wine you can afford.
Don’t skip the searing: It might be tempting to throw everything in the slow cooker, but those few minutes of browning make a world of difference to the final flavor.
Check for doneness: Chicken thighs are forgiving, but still use a meat thermometer to ensure they’ve reached 165°F for safety.

How to Serve

This 40 Clove Garlic Chicken practically begs to be served with something that can soak up that incredible sauce. Here are some perfect pairings:

Starchy Sides

Mashed potatoes, crusty bread, or fluffy rice make excellent companions, soaking up the rich garlic sauce.

Vegetables

A simple green vegetable like steamed broccoli, roasted asparagus, or sautéed green beans provides nice contrast to the rich dish.

Presentation

For an elegant presentation, place the chicken on a serving platter, arrange the garlic cloves around it, and drizzle with the sauce. Garnish with additional fresh herbs.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and garlic in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the garlic continues to infuse.

Freezing

This dish freezes beautifully! Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat leftovers in a covered skillet over medium-low heat, adding a splash of chicken broth if needed to thin the sauce. You can also microwave portions for 2-3 minutes, stirring halfway through.

For best results when reheating, add a fresh sprig of herbs and a splash of white wine to revive the flavors.

FAQs

Will my breath smell terrible after eating 40 cloves of garlic?

Don’t worry! When garlic slow-cooks for hours, it becomes remarkably mellow and sweet. The pungent compounds break down during cooking, leaving a gentler, more complex flavor. That said, everyone at the table will be enjoying the same garlicky goodness, so you’ll be in good company!
Can I use jarred minced garlic instead of whole cloves?

I strongly recommend sticking with whole garlic cloves for this recipe. Jarred garlic won’t provide the same transformative experience or texture. The whole cloves become soft, sweet, and spreadable during cooking – almost like roasted garlic butter. It’s worth the extra few minutes to separate the cloves.
What kind of white wine should I use?

Use a dry white wine that you’d enjoy drinking, like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines. If you prefer not to use alcohol, you can substitute with additional chicken broth and a tablespoon of white wine vinegar or lemon juice for acidity.
Can I cook this on the stovetop or in the oven instead?

Absolutely! For stovetop, use a Dutch oven and simmer covered on low for about 1.5 hours. For oven cooking, place everything in a covered casserole dish or Dutch oven and bake at 325°F for 1.5-2 hours until the chicken is tender.

Final Thoughts

This Crockpot 40 Clove Garlic Chicken might just become your new favorite comfort food. It strikes that perfect balance of being incredibly simple to prepare while delivering restaurant-quality flavor. The slow transformation of those many garlic cloves into a sweet, mellow sauce is nothing short of magical. Give this recipe a try the next time you want something special without spending all day in the kitchen!