I love using my crockpot whenever possible, and this crockpot 40 clove garlic chicken is a great excuse to break it out of storage. I cooked this chicken with tons of garlic and fresh herbs and submerged it in chicken broth so it stayed moist, juicy, and flavorful. The garlic gets a wonderful sweetness from the slow cooking, and it’s very mellow and delicious. I love to make this dish when I’m craving comfort food.
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I love to make my classic 40 clove garlic chicken in a slow cooker for an easy dinner. It’s savory, super flavorful, and comes out perfectly cooked every time. Using my crockpot makes my life so much easier, and the chicken still tastes just as wonderful!
What’s in This Crockpot 40 Clove Garlic Chicken Recipe?
- Flour: All-purpose flour helps the chicken brown and develop a crust.
- Chicken: I used and recommend boneless, skinless chicken thighs, but chicken breasts will also work.
- Garlic: While it is traditional to use 40 cloves, you don’t need to count them out individually. Just use about 3 whole heads of garlic.
- Herbs: Fresh thyme and rosemary add a fresh herbal flavor to the dish.
- White Wine: Adds balancing acidity to the dish. I recommend a dry wine, like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use white cooking wine or more chicken broth.
- Chicken Broth: Low-sodium chicken broth keeps the chicken moist as it cooks and helps infuse it with savory flavor.
Tips for Success
- Don’t skip searing the chicken. The browning adds a lot of flavor to the final dish!
- The easiest way to peel a lot of garlic quickly is to separate out the cloves, place them in a Tupperware with a lid, and shake vigorously until the skins come off.
- To make this dish in an Instant Pot, brown the chicken using the instant pot’s sauté mode rather than a skillet. Remove the chicken to a plate, sauté the garlic and herbs for a few minutes, then add the chicken back along with the wine and broth. Seal the instant pot and set to manual to cook for 15 minutes. Let stand 5 minutes, then release the pressure.
How to Store and Reheat
Store leftover crockpot 40 clove garlic chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave or in a 350°F oven for 15-20 minutes.
Serving Suggestions
I love to serve this easy crockpot 40 clove garlic chicken with my favorite kale Caesar salad and some roasted baby potatoes, but it’s also yummy with mashed potatoes or garlic mashed cauliflower to soak up all that wonderful broth!
5-Star Review
“Absolutely divine! Simple to put together with inexpensive ingredients and I love how you add the ingredients necessary for each step rather than scrolling up and down while preparing. Also I have never heard of peeling garlic that way and it totally worked! The aroma alone was intoxicating and the chicken came out melt in your mouth moist with incredible flavor. Definitely adding this to my company worth recipes!” -Paula
Crockpot 40 Clove Garlic Chicken Recipe
Equipment
- Crockpot
Ingredients
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 40 cloves garlic about 3 heads
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
Instructions
- In a shallow bowl, combine the flour, salt, and pepper.¼ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Dredge the chicken thighs in the flour until coated entirely.3 pounds boneless, skinless chicken thighs
- Heat the olive oil in a large skillet set over medium heat.2 tablespoons olive oil
- Once heated, sear the chicken breasts on each side until browned.
- Remove from the pan.
- Add in the garlic and herbs to the pan, and sauté for a few minutes until the cloves begin to brown.40 cloves garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary
- Pour in the wine and chicken broth to deglaze the pan, scraping up the brown bits from the bottom of the pan.½ cup dry white wine, ½ cup low-sodium chicken broth
- Place the chicken in the slow cooker and pour the garlic cloves and liquid from the pan over the chicken.
- Cover and cook on high for 4-6 hours or on low for 6-8 hours, until the chicken registers 165°F internally.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot 40 Clove Garlic Chicken Step by Step
Dredge the Chicken: In a shallow bowl, combine ¼ cup of all-purpose flour, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Dredge 3 pounds of boneless, skinless chicken thighs in the flour until coated entirely.
Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet set over medium heat. Once heated, sear the chicken breasts on each side until browned. Remove from the pan.
Sauté the Garlic: Add 40 cloves (about 3 heads) of garlic, 1 teaspoon of chopped fresh thyme, and 1 teaspoon of chopped fresh rosemary to the pan, and sauté for a few minutes until the cloves begin to brown.
Deglaze the Pan: Pour in ½ cup of dry white wine and ½ cup of low-sodium chicken broth to deglaze the pan, scraping up the brown bits from the bottom of the pan.
Fill the Crockpot: Place the chicken in the slow cooker and pour the garlic cloves and liquid from the pan 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 registers 165°F internally.
If I don’t want to use white wine could I just use more chicken stock? Thank you for the recipe!
edit: nevermind this comment, i just saw the tips at the end of the article (it says yes you can). thank you!
Absolutely divine! Simple to put together with inexpensive ingredients and I love how you add the ingredients necessary for each step rather than scrolling up and down while preparing. Also I have never heard of peeling garlic that way and it totally worked! The aroma alone was intoxicating and the chicken came out melt in your mouth moist with incredible flavor. Definitely adding this to my company worth recipes!
Question, I love bone in meat, do I cook it for 10 to 11 hours on low for bone in, skin on? Thank you!
We would start with 8 hours and check the internal temp then! It should read 165°F when cooked through!