My friend Rachel happened to post about this recipe on facebook awhile back, and I was intrigued. I mean, I love garlic. A lot. And recently, it’s been more and more difficult to make elaborate meals for dinner. I mean, I love doing that and all, but the baby’s bedtime is 7pm. By the time I’m done putting him to sleep, it’s 7:45. Who starts dinner at 7:45?
Enter the slower cooker. We have had fights before, but I’m trying to learn to forgive so I’ve been trying out a couple of recipes. Some have been ok (I think I just committed some kind of blasphemy), and some have been stellar. I pulled out the crock pot and peeled my 40ish cloves of garlic.
That’s a lot of garlic, isn’t it? I broke down a whole chicken (because that is the cheapest way to go) and seared everything off seasoned with some salt and pepper. Tossed it in the crock pot with the rest of the ingredients and went about my day. It does take a little bit of time to get everything into the crock pot, but, it’s certainly worth it.
When it was time for dinner, I just cooked up some sour cream mashed potatoes (our favorite kind around here) and served up the falling apart, tender, delicious chicken. The sauce, delicious over the potatoes. The garlic? Creamy, buttery, nutty and delicious. Eat the whole cloves, you won’t be sorry.
I did make a few changes, but all pretty minor. No vermouth because neither one of us likes the flavor of that liquor. I used white wine and chicken broth, because I like both and was worried about the crock pot burning everything. A great crock pot recipe addition!
Garlic Clove Chicken
from “Taste of Home Slow Cooker Classics”
40 garlic cloves, peeled
4 ribs celery, sliced
1 broiler/fryer chicken (3-4 pounds), cut up and skin removed
1/2 t. salt
1/4 t. pepper
1 T. olive oil
1/4 cup white wine OR reduced-sodium chicken broth
3 T. lemon juice
2 T. dry vermouth
2 T. grated lemon peel
2 T. minced fresh parsley
2 t. dried basil
1 t. dried oregano
Dash crushed red pepper flakes
Place garlic and celery in 5-qt slow cooker. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil in batches; transfer to slow cooker.
In a small bowl, combine the remaining ingredients. Pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear.
Yield: 6 servings.