Slow-Cooker Chicken with 40 Cloves of Garlic

Look for jars of peeled garlic in the refrigerated cases in the produce section at most major supermarkets. While there, grab a package of poultry herbs, which includes fresh thyme, rosemary, and parsley and can substitute for the individual herbs. Add dried apricots to infuse the rich sauce with a fruity back note, and serve over couscous for a North African-inspired supper.

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 25 Minutes
Total: 8 Hours, 25 Minutes


Ingredients

  • Vegetable cooking spray
  • 4 tablespoons butter, melted
  • 40 peeled garlic cloves
  • 1 cup dried apricots
  • 6 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 (4-lb.) whole chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup unsalted chicken stock
  • 1/4 cup dry white wine
  • Cheesecloth (optional)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh thyme leaves
  • Garnishes: fresh rosemary and thyme sprigs
  • Parsley Couscous with Apricots

Preparation

  1. 1. Line bottom and long sides of a 6-qt. oval slow cooker with 1 piece of aluminum foil, allowing 2 inches to extend over sides. Lightly grease foil with cooking spray. Pour 3 Tbsp. melted butter in slow cooker; sprinkle garlic and apricots over butter. Add thyme and rosemary sprigs. Place chicken, breast-side up, on herbs. Brush 1 Tbsp. melted butter over chicken; sprinkle with desired amount of salt and pepper. Add chicken stock and wine to slow cooker. Cover and cook on LOW 8 hours.
  2. 2. Transfer chicken from slow cooker to a serving platter, using foil sides as handles. Transfer garlic cloves from slow cooker to platter, using a slotted spoon. Pour cooking liquid through a cheesecloth-lined wire-mesh strainer into a measuring cup; discard solids.
  3. 3. Pour 1 cup cooking liquid into a small saucepan (reserve remaining cooking liquid for another use, such as rice or couscous); whisk in flour. Bring to a boil, and cook, whisking constantly, 2 minutes or until thickened. Stir in chopped thyme. Serve with chicken.
  4. Note: We tested with Swanson Unsalted Chicken Cooking Stock.
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