Recipes

I love using my slow cooker in the winter time, it is such a great tool to create warm, hearty winter dishes.  I am also a huge fan of garlic and can’t get enough of it.  For a while, I have heard about 40 garlic chicken but have never tried to make it – this was my first attempt and I was really happy with the results and surprisingly even with so much garlic, it doesn’t become overpowering.  I created this recipe after reading a number of recipes out there for this dish, many of which called for a lot of butter and oil, all of which have been eliminated from this recipe.  This recipe would also work great with chicken thighs or drumsticks, I just happened to have chicken breast on hand.

Slow Cooker 40 Garlic Chicken
Servings: 6
Serving Size: about 2/3 chicken breast of 6 oz of chicken * 4 P+

Ingredients

2 lbs chicken breast
1 cup chicken fat free chicken broth
1/2 chopped onion
2 chopped leeks
2 tsp paprika
40 cloves of  garlic, peeled ( I used 3 heads of garlic and lost count)
2 tsp salt
2 tsp fresh ground pepper
Handful of chopped Italian parsley
Bay leaf

Instructions

1. Saute the leeks with cooking spray for about 5 minutes until they begin to soften.  Set aside.
2. Cover the bottom of the crock pot with about 1/2 of 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.
3. Add the remaining onions, leeks, and garlic to the crockpot and mix so they are in and around  the chicken.  Pour in the chicken broth.  Add the bay leaf.
4. Cover and cook on high for 4 hours or on low for 7-8 hours depending on when you want the meal to be ready.
5. Serve the chicken with some of the broth, onions, leeks, and garlic.  Consider serving with a nice piece of crusty french bread.  It is delicious to smear the garlic on the bread.  I served this dish with oven roasted potatoes and asparagus.