Chicken With 40 Cloves of Garlic (Crock Pot)

"From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson."
photo by a user photo by a user
Ready In:
6hrs 20mins




  • In a skillet, melt butter over medium-low heat.
  • Add garlic and cook, stirring often, until it softens and begins to turn golden.
  • Remove garlic to stoneware with slotted spoon.
  • Increase heat to medium and add chicken in batches and brown. Transfer to stoneware.
  • Add onions and celery to pan and cook, stirring until softened.
  • Add tarragon, salt, pepper and nutmeg and cook, stirring for 1 minute and then add wine or vermouth and bring to a boil.
  • Pour over chicken.
  • 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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  1. 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.


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