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

Description

A tender and flavorful chicken recipe infused with the rich warmth of roasted garlic and aromatic herbs, cooked low and slow in a crockpot. Perfect for garlic lovers and easy to prepare ahead, this dish is ideal for family dinners or gatherings.

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 Searing:

2 tablespoons olive oil

For the Sauce:

40 cloves garlic (about 3 heads)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
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 all-purpose flour, kosher salt, and black pepper. This mixture will coat the chicken and help create a light crust.
Coat the Chicken:
Dredge the chicken thighs in the prepared flour mixture until fully coated on all sides.
Sear the Chicken:
Heat olive oil in a large skillet over medium heat. Once hot, sear the chicken thighs until browned on both sides. Remove the chicken from the pan and set it aside.
Prepare the Sauce Base:
Using the same skillet, add the garlic cloves, fresh thyme, and fresh rosemary. Sauté for 2-3 minutes until the garlic begins to brown and becomes aromatic.
Deglaze the Pan:
Pour in the dry white wine and chicken broth, stirring to scrape up any browned bits from the bottom of the pan. These bits add depth to the sauce.
Assemble in the Slow Cooker:
Place the seared chicken thighs in the crockpot. Pour the garlic cloves and deglazed liquid from the skillet 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’s internal temperature reaches 165°F. The slow cooking process allows the flavors to meld beautifully and the chicken to become tender.

Notes

Storage: Store leftover 40 Clove Garlic Chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Optional Ingredients: Add vegetables such as baby potatoes or carrots into the crockpot for a complete one-pot meal.
Wine Substitute: If you prefer not to use wine, you can substitute with an equal amount of chicken broth or apple juice.
Garlic Tip: If you prefer a smoother texture, you can mash some of the roasted garlic into the sauce once the dish is cooked for extra richness.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 620mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 50g
Cholesterol: 140mg