40 Clove Garlic Chicken in Crockpot

Hubby loves garlic. I mean he REALLY loves garlic. He’d eat it raw if I let him. Because of that, I’ve been wanting to try one of the various 40 clove chicken recipes out there. Finally, I decided to make it in the crockpot so that I wouldn’t have to fuss over it.

This recipe is very easy to make. It’s one of those throw and go recipes that you don’t have to spend a lot of time on. I found the chicken to be very greasy so next time I’d definitely use a combination of skinless and skin-on chicken pieces.

40 Clove Garlic Chicken in Crockpot – from A Year of Crockpotting
3-4 pounds chicken – I used 1.5 lb thighs and 1.5 lb drumsticks
1 large onion, sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact – I used 40 (3 full heads)

Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into crockpot, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6.

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14 Responses to “Chicken Pot Pie with Cream Cheese and Chive Biscuits”

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    Shannon — March 25, 2013 at 3:20 pm

    love your adaptations- and i agree, one-pot meals usually need more veggies!

    • beantownbaker — March 25th, 2013 @ 3:44 pm

      Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…

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    Sues — March 25, 2013 at 3:37 pm

    Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂

    • beantownbaker — March 25th, 2013 @ 3:45 pm

      Glad I’m not the only one!

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    Megan — March 25, 2013 at 4:13 pm

    I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.

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    Wendy — March 25, 2013 at 10:13 pm

    This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!

    • beantownbaker — March 26th, 2013 @ 7:29 am

      I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.

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    Nutmeg Nanny — March 26, 2013 at 10:36 am

    I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂

    • beantownbaker — March 26th, 2013 @ 8:16 pm

      Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…

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    Ashley Bee (Quarter Life Crisis Cuisine) — March 26, 2013 at 11:11 am

    My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.

    • beantownbaker — March 26th, 2013 @ 8:16 pm

      I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.

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    scott — March 27, 2013 at 12:06 pm

    This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.

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    Rachel @ Baked by Rachel — March 28, 2013 at 6:15 am

    I love that you topped this off with biscuits instead of the traditional flaky crust!

    • beantownbaker — March 28th, 2013 @ 6:53 am

      Biscuits are always the right answer 😉

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