Ok…before you get scared of the amount of garlic let me just say I realize it could be a little intimating. I made a version of this dish about seven years ago when I was trying to impress my hubby (then boyfriend) who absolutely loves garlic. I was a little skeptical of the amount of garlic but gave it a try and I am so glad I did because this is totally on my top three list of favorite dishes. Trust me when I say that this is one of the most amazing chicken dishes you will ever have. The sauce is so delicious, the chicken falls apart, and the garlic becomes mellow and sweet with a soft buttery texture….Mmmm. My hubby raves about it every time and even my picky kids eat it. So without further a do….here is my easy slow cooker version of this absolutely delectable dish….Oh and it is easier to buy the packaged already peeled garlic….makes everything easier and quicker to throw together.
Ingredients
4 boneless skinless chicken breasts
3 Tbs olive oil
40 garlic cloves peeled
1 Tbs minced rosemary
1 Tbs minced thyme
2 cups chicken broth
salt and pepper
Directions
Season chicken generously with sea salt and pepper.
In dutch oven warm olive oil.
Brown chicken until golden brown on both sides.
Add garlic to pan and saute for about 2 mins. Transfer chicken to slow cooker.
Add chicken broth and bring to a boil for about 2-3 minutes, deglazing the pan.
Pour garlic and broth over chicken.
Sprinkle with rosemary and thyme.
Cover and cook on low for 6 hours or on high for 3.
Serve and top with garlic sauce on mashed potatoes, rice, or just with a side of veggies.
Adapted from Williams Sonoma
