CrockPot Chicken and 40 Cloves

A new favorite with hubby.  The Gravy is outstanding and not as fatty or starchy as others because it’s just chicken juice and garlic!  We do really love this meal.  And it’s so easy to make!

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  • 3 1/2-4 pound fryer chicken (chicken cut into serving pieces-I just buy leg quarters cause they’re cheaper)
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 40 cloves of garlic, peeled but still whole (about 3 bulbs of garlic)
  • 3/4 cup white wine (optional, but highly recommended)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon butter
  1. Spray the inside of your crock pot with non-stick spray. Rub the chicken generously with salt and pepper. Place in the crock pot.
  2. Heat your olive oil in a small skillet and add the peeled, whole garlic (here’s a short video demonstrating how to peel garlic easily and quickly: Cook for 5-8 minutes over medium heat until the garlic is golden, then add the white wine and stir until the liquid has mostly evaporated, another 3-5 minutes over medium heat.
  3. Pour the garlic and white wine over the chicken in the crock pot, and sprinkle the thyme and rosemary over everything. Add in the bay leaf. Turn the crock pot to low and cook for 3-4 hours (I did mine for 3 1/2 hours). When ready, remove the chicken and place on a separate platter, then cover with foil to retain its heat. Set aside.
  4. Pour the juices from the pot through a mesh sieve into a pot, then press the garlic through the sieve to form a paste. Cook the gravy with a tablespoon of butter over medium-high heat until slightly thickened, about 5-8 minutes. Serve over the chicken with potatoes, vegetables, or crusty bread and enjoy! Serves 3-4.


  • I’ve never found a need to add butter to the Gravy.  So if you’re looking to trim what little calories you can from this, that’s about the only place I’ve managed it. 
  • I’ve also never found a need to spray the crockpot with oil.  I put a tiny bit of olive oil in the bottom to keep the chicken from sticking and the liquid does the rest.
  • I’ve also only made this recipe with dark quarters.  We have a butcher shop nearby that sells 10lbs of leg quarters for 7.99 (amazing price) so I simply split the legs from the thighs and cook this with all dark meat.  So I can’t speak for the quality of breasts or wings.  But thighs and legs come out AMAZING with this one!


  • I like to leave a few cloves of garlic on the side when done cooking.  I toss them with whatever veggies we’re having that night (so far I’ve tossed them nicely with broccoli, green beans, and brussel sprouts. Each was delish!)
  • I also set aside a few cloves for REAL Garlic Bread.  Simply take a dense bread like a baguette and slice it in half (in single portion sizes) and butter it.  Place in the oven or under the broiler till a little crispy on top.  Then add the garlic by simply spreading the softened cloves across the top.  Sometimes we toss them back in the oven to caramelize the garlic a little.
  • Finally, while this dish is outstanding as is, we like our chicken skin a little crispy.  So once it’s done, I place it in a pan and stick it under the broiler for a few minutes.  Just long enough to get it nicely browned (as you can see in the pictures).
  • I’ve also found that 40 cloves is usually about 4 bulbs of garlic for me.  So don’t be afraid to buy a little extra.  It’s not like you can’t find a use for garlic in the kitchen!