White meat can dry out after a long haul in the slow cooker, so we opt for bone-in thighs to guarantee optimal flavor and succulence. Make prep easier with prepeeled garlic, and pretty-up the platter with lemon slices and thyme sprigs.
Coat bottom and sides of a 6-quart slow cooker with cooking spray.
Combine stock, wine, flour, butter, and 1 tablespoon lemon juice in a medium bowl, stirring with a whisk; pour mixture into slow cooker. Sprinkle chicken thighs evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place thighs in slow cooker, skin side down. Arrange potatoes, garlic, and thyme over chicken in slow cooker. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over garlic and potatoes. Cover slow cooker; cook on LOW for 8 hours.
Transfer chicken to a platter. Transfer potatoes and garlic to platter with a slotted spoon; discard thyme sprigs. Sprinkle chicken and potatoes evenly with remaining 1/2 teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain cooking liquid from slow cooker through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve jus with chicken, potatoes, and garlic cloves.
We thought this had great flavor. We didn't use the lemon juice at the end because we thought the jus had enough flavor on its own. The garlic spread on crusty bread was delicious too. I do agree with others regarding the photo for this recipe. I've been cooking long enough to know that you can not put chicken in over a cup of liquid for 8 hours and have the skin come out brown and crispy, so I wasn't disappointed. However, I feel badly for the novice cook who tries this recipe and then thinks they did something wrong. Why use such a misleading picture?
The recipe was excellent and only took 15 minutes actual minutes to put together! The recipe makes less than expected and the parsley was unneeded and actually hurt the overall flavor, however overall it was juicy and extremely tender. Our full review with pictures is here: http://www.nickandalonakitchen.com/2016/03/slow-cooker-chicken-with-40-cloves-of.html
This chicken turned out excellent! I only had about 1T of lemon juice on hand so I would be interested to try and again with the full amount. I also might consider trying the recipe with skin removed. Flavor was great though and so easy to prepare!
I made it exactly according to instructions. The skin does NOT brown. It becomes a mushy mess. Makes sense -- the recipe has you put in the liquid, then drop the thighs into the liquid. They basically poach. Lacks flavor, is a big white mushy meal. If I had a two-year-old, they might love this. Chicken was tender and moist, but very bland. Potatoes were OK.
I've seen Chicken with 40 Cloves of Garlic many times before, but this recipe was uber easy.https://mykitcheninthemiddleofthedesert.wordpress.com/2016/08/11/chicken-with-40-cloves-of-garlic-in-the-slow-cooker/The jus was so good over everything, the potatoes were perfect, and the meat was nice and tender.I've added this recipe to my monthly menu rotation!
We thought this tasted greasy, and the chicken thighs fell apart, mixing skin, gristle, and bone into the broth. Next time we will remove the chicken skin before cooking to limit the amount of fat in the broth. Also, we will use less butter in the stock mixture. We liked the lemony flavor, but users should understand that this is more like a chicken stew, not like the whole, browned pieces in the photo. The garlic was delicious on crusty bread.
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