Slow Cooker Chicken With 20 Cloves of Garlic Recipe (2024)

Cut the stem ends off the garlic cloves, then put the cloves in a large glass jar. Put on the lid and shake the jar vigorously for a minute or so. Peels will come off easily.

This was good--the chicken was moist and succulent, and you definitely want to run it under the broiler to crisp and brown the skin. Cooked mine on high for 3 hours and used only 1/4 tsp pepper flakes. Do add some greens to the beans. Ate mine with pumpernickel. Did not find mine too garlicky: just right. Most time-consuming part was peeling the garlic, but after that, it cooks itself.

To adapt for pressure cooker—Increase wine so total liquid is a scant cup. Cook beans and chicken on high pressure for 18 minutes (or low if you want the chicken to hold together more for easier transfer to the broiler.) Slow release for 5 minutes, then release the rest of the pressure. Before adding final ingredients to the bean mixture, use sauté function to reduce the liquid while the chicken is broiling.

I followed the recipe exactly and made no adjustments. Adding spinach at the end would be a welcome brightness and I will add some next time. Definitely don’t skimp on the seasonings, as I found myself adding more salt/pepper to the finished dish. Next time I’ll indulge in a little more crushed red pepper and maybe add Parmesan to serve. The crusty bread is a must. A bowl full of warmth and comfort on a cold, rainy night.

Delicious as it is, but I also highly recommend any or all of the following variations: use a good quality sherry vinegar rather than the white wine vinegar. It has a richer flavour. Tarragon (dried or fresh) instead of the thyme (which turns the recipe into the French poulet au vinaigre). Whole shallots, browned in a little oil before adding to the pot, which cook beautifully among the chicken pieces. Stir in some baby spinach and a couple dollops of creme fraiche at the end.

When I have a lot of garlic to clean I break up the head, toss in a shallow bowl and microwave for 12 - 15 seconds. All the skin slips off .

Liked this easy recipe mucho, thanks NYT. I would add one more 14 oz can of beans as they are heavenly in the chicken juice. Will try again with tarragon and or sherry. Happy cooking everyone.

Garlic peeling hack: microwave for 10 (for a few cloves) to 20 sec (for many more), until hear first soft “pop”, then let them sit for a minute. Skins slide right off

I doubled the recipe to feed 6 and was worried about leftovers because my family isn’t wild about beans... there was not a scrap left at the end of the night.This time I followed the recipe exactly and it was fantastic, but next time I think I will swap the vinegar for good sherry, make sure to use fresh thyme, add a minced celery rib, and maybe a tsp of good Dijon.

The low slow cooker setting on the instant pot cooks much more slowly than in a traditional slow cooker. Suggest cooking it on instant pot slow cooker setting high for 4 to 5 hours or on low for 9 to 10 hours.

The are a couple of reasons not to use commercially peeled garlic. One is quality, the garlic begins to oxidize and the flavor is impacted. The more important reason is that most garlic sold In the US is grown in China and peeled using prisoner labor under horrendous conditions. I look forward to trying the microwave method on my California sourced garlic.

Is there a practical reason for using canned beans rather than dried-and-soaked? I’m a big fan of canned beans for a quick weeknight meal. But since this recipe requires 3 hours of cooking, is there a benefit to using canned beans?

The easiest way to peel garlic is to put the whole cloves in your microwave for about 15 to 20 seconds....the skins will all but slide off by themselves..

In good groceries in the fresh herbs section I've found bags of already peeled garlic cloves that have been a lifesaver for recipes like this.

I liked this dish. Super filling and rich. I felt it needed a little more acid (lemon) my wife disagreed. She also has an aversion to a lot of garlic and thought this was delicious. Since my broiler doesn't work I browned the chicken ahead of time and poured the drippings into the cooker. I don't think it made a huge difference but have no comparison. Will def make again.

As suggested by a reader, I added the baby spinach and Creme fraiche and tarragon, and half the pepper flakes. I also added about 2 tsp of herbs Provence. Delicious!!

This is seriously delicious. After removing the chicken at the end, I added a few handfuls of spinach. The lemon at the end also gives it such a nice punch. Love it and will be making it again.

Hands down one of the best NYT recipes I’ve made. Followed the recipe exactly, with two exceptions: (1) low on 5 hours and instead of 6 and (2) stirred a bunch of chopped spinach into the beans at the end. Family raved about it, saying it was “restaurant quality.” Craggy bread for dipping is a must.

could this be done with boneless chicken breast?

Brown chicken first. Addcarmelized onions, fennel, carrots (unless serving with carrots). Less garlic. Add schmaltz. More white wine and stock, finish with mustard lemon and cilantro. Dutch oven 2 hrs.

5 garlic cloves, kidney beans, chicken breast (butterflied)

This was wonderful! I used Goya canned beans as America’s Test Kitchen likes this brand. They held their shape (outer skin didn’t peel off). Some of my garlic cloves had a green core, which I removed after smashing them. [Somewhere I learned the green part is bitter.] I cooked on high for 3 hours. I noted someone used jarred minced garlic and boneless chicken, then didn’t like it and wouldn’t make again. How I wish they had followed the recipe as they are missing out on a spectacular dish.

Really enjoy this. Solid week night meal. I serve it with steamed broccoli and warm bread for all the juices. Will definitely come back to this recipe!

Made this for dinner last night and wow!! agree with another reviewer, this should have 5 stars! About as easy as you can get, totally delicious. My husband and son have picky palates and they both had seconds. Followed the recommendation to put the garlic in the microwave for a few seconds, skins came off easily. Used the spices as directed, and felt that it was a good balance of heat and salt. only changes made were a little bit of dry sherry in addition the vinegar.

No need to broil at end because I browned the chicken in a skillet coated with olive oil before adding it to the crockpot. Doubled the amount of thyme to punch up the flavor. Just prior to serving, tossed in a 5 oz. bag of baby spinach & stirred until spinach wilted.

Delicious! The only note: I was too lazy to count the cloves so I just used the heads as recommended—while I never thought I’d utter the words, it was too much garlic. The only reason I say “too much” is because it had a bit of sharp/sourness (like you find in raw garlic) rather than the luscious more indulgent taste of confit garlic. I would count the bulbs next time (or maybe use fresher garlic, I’m sure my old grocery store variety was not as good as one could find).

Not a fan - the chicken cooked perfectly but the garlic cooked this way doesn't work - needs some real heat to bring out the flavors properly so the sauce was just bland.

Very garlicky! And I love garlic! Garlic cloves come in all different sizes and mine were large. Or maybe I shouldn’t have smashed them so hard?

Wow, was this good. Made only minor changes - added another 15 Oz can of beans, a little more wine and a bit more chicken. I decided it was too hot to turn in the broiler, so skinned the chicken (and to reduce fat) and just left it in the pot. My men loved it. The garlic was there but mellow - really delicious. Will definitely make again!

Can you cook this recipie in a Dutch casserole pot in the oven?