Last week it was my turn to pick a Crock Pot Thursday recipe. I was stumped, so I asked my Facebook followers for help, and this 40 Clove Garlic Chicken from Stephanie Cooks was the winner. The other suggestions were amazing, too, and I’ve already made more than one. I’ll review them in the future.
The suckiest part of this chicken, besides when it is all gone and you’re licking the bowl, wishing for more, is peeling 40 cloves of garlic. I had my 4 year-old do ours, and she had a ball. That kid loves to help in the kitchen, and I love to not have stinky garlic fingers. Everyone’s a winner! My mother-in-law bought pre-peeled garlic cloves, and get this, they came in a pack of 40. I told her I’m not rolling in the dough like she is, and I couldn’t afford the pre-peeled garlic that is obviously for rich people, but I found out that pack of cloves is only $2.99. The moral of the story is, when needing this many peeled garlic cloves, only two options are reasonable. Child labor or purchasing pre-peeled cloves.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot 40 Clove Garlic Chicken.
Crock Pot 40 Clove Garlic Chicken
- 2 lbs chicken breast
- 1 cup fat free chicken broth
- ½ chopped onion
- 2 tsp paprika
- 40 cloves of garlic, peeled
- 2 tsp salt
- 2 tsp fresh ground pepper
- Bay leaf
- Cover the bottom of the crock pot with the chopped onions.
- Add in the chicken and sprinkle with salt, pepper, and paprika.
- Add the garlic to the slow cooker and mix so they are in and around the chicken.
- Pour in the chicken broth.
- Add the bay leaf.
- Cover and cook on low for 7-8 hours.
- When serving, pour the broth over the chicken.
Oh man, was this goooood! We are definitely on a roll with our picks! The garlic flavor was rich but didn’t overpower at all. The chicken was so moist and I loved the hint of paprika. It’s a must to drizzle the broth over the chicken and whatever else is on the plate (we had mashed potatoes and roasted veggies, but I think this would be great with a rice pilaf too). My favorite part (because I’m a bit of a garlic addict) are the creamy, sweet garlic bulbs which I mashed up with everything on my plate. My only regret is that I wish I doubled the meat. I used 2.4 lbs of bone-in breasts and I would have liked more left over for tomorrow (the 3 of us ate about 1-1/3 breasts).
This was really a fragrant and tasty recipe. I used boneless chicken breasts, and pre-peeled garlic, which made this really easy to prepare. We had ours with rice and peas. I froze the leftover broth for soup stock for this fall. This was a great crock pot recipe, even for company–because the fragrance in your kitchen is amazing.
Peeling 40 cloves of garlic was not the most fun I’ve ever had, but the smell this gave my kitchen made it well worth it! I used some of the garlic to make garlic mashed potatoes. Yummy! I doubled my chicken and if doing that again I will add some minced garlic too because the garlic flavor wasn’t quite as strong as I wanted it to be.
The only thing I would do differently is double the recipe and maybe buy pre-peeled garlic. And not share it with my family, because I’m greedy and I loved this chicken.
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