Monday, March 4, 2013

Crockpot 40 Cloves of Garlic Chicken

One night in the recent past:
Me: John, do you see all this garlic I'm peeling? This is ALL for dinner tomorrow.
John: Seriously? All of it?
Me: Yup- all going in the crockpot.
John: Hmm... interesting... not sure about that...

The following morning, while we're both at work, through text messages:
Me: I wonder what our house smells like right now...
John: If I was a betting man, I'd say pretty pungent.

Dinner time:
::crickets chirp... silence... as we both hesitantly taste a dish made with 40 cloves of garlic::
::more silence as we both grunt that it's good and shovel it down our throats::
::don't judge us for eating like farm animals... you would too if you were eating this::

So basically I have nothing more to tell you that you can't infer from the above conversation. This was delicious! I figured that in theory it should cook down to the level of intensity that roasted garlic has, which is subtle but delicious, and it did! We both drizzled the garlic broth over our servings and really enjoyed it. We even used the leftovers in a great panini recipe that I'll be sharing Wednesday. So if you're scared of the 40 cloves of garlic thing... don't be. It's just so flavorful and delicious.

I should also add that when it was done I removed the chicken and threw in some carrots/green beans and cooked them in the broth on high for about an hour. The green beans lost some of their color but the flavor was great!

Source: Slightly adapted from Slender Kitchen


2 lbs chicken breast (I used bone in)
1 cup fat free chicken broth
1/2 chopped onion
2 tsp paprika
40 cloves of garlic, peeled
2 tsp salt
2 tsp fresh ground pepper
Bay leaf


1- Cover the bottom of the crock pot with the chopped onions. Then add in the chicken and sprinkle with salt, pepper, and paprika. Stir the chicken, spices, and onion together with your hands until everything is well coated.
2-Add the  garlic to the crockpot and mix so they are in and around the chicken. Pour in the chicken broth. Add the bay leaf.
3-Cover and cook on  low for 7-8 hours.
4- When serving, pour the broth over the sliced chicken. 

**4 WW Points+ for 1/6 of the recipe


  1. is there a way to pin these recipes? thanks : )

    1. I have the "Pin it" from pinterest installed on my benchmark park on my computer so I pin from there! I don't have a plug in for pinterest on my blog bc it wasn't working right but you can absolutely do it the manual way with the "pin it" button. I got that when I first signed up for pinterest.

  2. Just a note: I personally believe that using bone-in breasts, thighs, or drumsticks are essential to 40 clove chicken; the magic of the sauce is in the bones! That being said, it would also be delicious with boneless chicken, but a different experience than the one I've grown to know and love. Cheers!