Chicken With 40 Cloves of Garlic (Crock Pot)

READY IN: 6hrs 20mins
Recipe by Oolala

From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson.

Top Review by bunkie68

Good recipe! I followed it as written, except that I substituted marjoram as I couldn't find either tarragon or thyme in my pantry. Even my 8-year-old liked it. We served it with rice and baked butternut squash. The only reason we didn't give it five stars is because the garlic came out with a funky texture after cooking in the crockpot. I'd like to try a similar recipe prepared on the stovetop or in the oven to see how it compares. We liked this one, and I'd make it again.

Ingredients Nutrition


  1. In a skillet, melt butter over medium-low heat.
  2. Add garlic and cook, stirring often, until it softens and begins to turn golden.
  3. Remove garlic to stoneware with slotted spoon.
  4. Increase heat to medium and add chicken in batches and brown. Transfer to stoneware.
  5. Add onions and celery to pan and cook, stirring until softened.
  6. Add tarragon, salt, pepper and nutmeg and cook, stirring for 1 minute and then add wine or vermouth and bring to a boil.
  7. Pour over chicken.
  8. Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours, until juices run clear when pierced with a fork.

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