Crock Pot Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic is an Internet favorite these days. Just about everyone has made it, and with good reason. When that chicken comes out of the oven, roasted with 40 cloves of golden, oozing garlic cloves and fragrant herbs and spices, the smell is almost heavenly, as is the taste. However, as easy as sticking something in the oven for hours may be, sometimes you just don’t want to leave the oven on all day. For this reason, I decided that I could just use my crock pot instead. True, the skin isn’t as crispy as it would have been in the oven, but I’m sure that it’s a thousand times juicier, and the flavors meld together just as well as they would have in the oven, as they are contained in my little crock pot. The garlic becomes almost buttery after three hours in the pot with the chicken, herbs, olive oil, and white wine, and the chicken itself has the most delicious skin and juicy meat. My husband made mashed potatoes go to along with this, and we decided to remove from of the garlic cloves from the chicken and mash them up to add to the potatoes; a genius move on our part, I assure you. I made a gravy with the leftover juices and garlic by mashing the garlic through a mesh sieve and simmering the juices and garlic paste with a bit of butter. The leftovers for this meal were happily eaten the next day, and I will certainly continue to make this classic dish in my crock pot.

Crock Pot Chicken with 40 Cloves of Garlic
This was my first attempt in breaking down a raw chicken on my own. It was a bit difficult; they’re so slippery when they’re raw! If you feel confident in breaking down a whole chicken on your own, feel free, but I highly recommend buying a fryer chicken (a whole, pre-broken down chicken) for this recipe, as my skills weren’t so great and my chicken seemed a bit butchered! Alas, I’ll keep trying! Any tips?

Crock Pot Chicken with 40 Cloves of Garlic
Peel your 40 cloves of garlic by either placing the flat side of a chef’s knife over the clove and smacking down on it with your hand, or use the palm of your hand. I prefer to use my knife, but be careful! Here’s a good video demonstrating what I’m talking about:

Crock Pot Chicken with 40 Cloves of Garlic
Fry the garlic with a tablespoon or two of olive oil until golden and fragrant, about 8 minutes over medium heat. Deglaze your pan with 3/4 cup of white wine, and stir until half of the liquid has evaporated, about 3 minutes.

Crock Pot Chicken with 40 Cloves of Garlic
Add the garlic and wine mixture to the pot, where you’ve already placed your chicken pieces (rubbed with salt and pepper). Sprinkle your thyme and rosemary over the chicken, and add 1 bay leaf. Put the lid on the chicken and set on low for 3-4 hours (I cooked mine for 3 1/2 hours).

Crock Pot Chicken with 40 Cloves of Garlic
When your chicken is ready, move it to a platter and cover with foil so it stays hot. Strain the juices through a mesh sieve, then place the garlic in the same sieve and push through as much as you can to create a paste.

Crock Pot Chicken with 40 Cloves of Garlic
Place your gravy mixture into a pot with a tablespoon of butter, and whisk over medium-high heat for 5-8 minutes, until thickened.

Crock Pot Chicken with 40 Cloves of Garlic
Serve with potatoes, vegetables, or crusty bread and enjoy!

Crock Pot Chicken with 40 Cloves of Garlic
Cook time: 
Total time: 
Serves: 3-4
  • 3½-4 pound fryer chicken (chicken cut into serving pieces)
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 40 cloves of garlic, peeled but still whole (about 3 bulbs of garlic)
  • ¾ cup white wine (optional, but highly recommended)
  • 1 teaspoon dried thyme
  • ½ 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 3½ 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.


68 Responses

  1. Munirah says:

    Wow. My mouth is watering already. Yet another brilliant one from you! :)

  2. Sarah says:

    This video from the BBC is a good demo of how to joint a chicken>

  3. Memoria says:

    I still haven’t made this dish. I first saw this recipe in the cookbook that came with my first crockpot. It looks incredible!

  4. Kim says:

    That looks absolutely delicious! I bet it makes the entire house smell fantastic as well.

  5. melanie mcclean says:

    Made this today for my friends this evening. We were
    having a girly night in and watched Julie and Julia-good show!
    The girls were slightly scared when I said there was 40 cloves of garlic
    in it but they loved it none the less!

  6. I love chicken with 40 cloves of garlic, and the recipe I use is a quick one, but I am really obsessed with my crockpot, so I would love to try this one as well.

  7. I’m one of the few who hasn’t made the chicken with 40 cloves of garlic!! I plan on changing that soon…. :)

  8. […] the process, and describes things in layman’s terms. Some recipes that are on my list are her Crock Pot Chicken with 40 Cloves of Garlic, and her Restaurant Style Orange Chicken. Enjoy, and let me know what recipes you […]

  9. Scatteredmom says:

    This was really, really good. Kind of like a roast chicken dinner without all the clean up!

  10. ingrid says:

    I’ve made this a couple of times. Once in the crockpot and once in the oven. Both times I used chicken breast so, I’m no help.

    Btw, that’s a genius idea smashing up some of the garlic into the potatoes!

  11. skeltzer says:

    What a brilliant idea. This is one of my favorite recipes to make and it sounds so much better to make it in the crock than the oven. I think I’d give up the crispy skin for the juicier meat. Delicious!

  12. Mike says:

    I made this yesterday and it was heavenly. I mixed it up a little though – I added the Tbsp of butter to the saute pan with the garlic and wine. The pan gravy from this was superb. My partner kept saying how tender and juicy the meat was. I skinned most of my chicken pieces (they just sort of ended up that way as I jointed the raw bird) so I wasn’t concerned about the skin not getting crispy. This recipe is definitely a keeper.

  13. Sara says:

    I made this today for Easter and it was delicious! My husband adored it :3 I also broke down a chicken for the first time to do this, and I used a youtube video for it. It helped, but it was still hand to find the joints. Thanks for the recipe!

    • Sydney says:

      Sara: Glad to hear it! What a good idea to make this for Easter! And congrats on breaking down the chicken. It was definitely a challenge for me!

  14. Elizabeth says:

    Made this tonight and it was delish! I crisped up my chicken post-Crock Pot under the broiler while I made mashed potatoes and simmered the pan gravy; it turned out lovely and brown and the meat was falling off the bone. Thanks!

  15. QueenOfCrows says:

    This recipe is FANTASTIC! I have a long class late on Thursday evenings, so I like throwing the chicken into the crock pot before I leave. I live at altitude so I have to give it an extra hour or two, and by the time I’m home after class, exhausted and hungry, dinner is ready and the cat is circling.

    I’m single and thus cook for one, so one chicken provides several days of leftovers, with next to no effort! I’ve taken to keeping a fryer chicken in the freezer, so I can put it in the fridge on Tuesday and be ready to go by Thursday afternoon. Thank you so much for this recipe! It’s absolutely delicious, and by far the juiciest chicken I’ve ever had.

    Do you think the bones might be good for making a small batch of soup since an entire carcass is used, like with the turkey after Thanksgiving?

  16. Meg says:

    What would be the temperature and time frame if I wanted to make this recipe, but stick it in the oven?

    Great site – I have made probably about 25 of your fantastic recipes over the course of the past 6 months!! Love it!!

    • Sydney says:

      Meg: In the oven, I think that you would cook it at 350 degrees F for 1 hour 30 minutes or so. I’m glad you like the site! Thank you very much!

  17. Rebecca says:

    I made this for my family tonight and everyone LOVED it, including the five year old! Thank you so much!

  18. […] I really want to make this chicken sometime as […]

  19. Crystal says:

    I just made this last night and it was fantastic! This was so simple and easy to put together, it tastes like you slaved over it. The chicken is juicy and moist and the sauce when blended turns into a delicious “gravy”. This recipe is a keeper!

    I did not have a sieve to use so I just used my immersion blender and it worked fantastically and made clean up a lot easier too. Otherwise I followed the recipe exactly.

  20. Kelsey says:

    sounds delicious! what size crockpot did you use? thanks!

  21. Lisa says:

    Could boneless skinless chicken breast be used instead? How much would you substitute? Thanks for all of the great recipes and pictures!

  22. mrsblocko says:

    This chicken was awesome….and the gravy…so good I nearly peed my pants! I raved about it’s goodness over at my blog here. Thank you for the scrumptious recipe!

  23. Angela says:

    My 13 year old son and I made this together today, and it is delicious! Thanks so much!

  24. Julia says:

    Fantastic! I buy the gigantic bags of peeled garlic cloves from Costco that will be PERFECT to use for this.

    • Sydney says:

      @Julia: Sounds like the perfect match!

      @Jenna: I think that should be fine – I used an 8 quart one, but I still had a lot of room at the top.

  25. Jenna says:

    What size crock pot did you use for this? I have a six quart one would that be fine?

  26. […] Ingredients from Crepes of Wrath […]

  27. Tristan D. says:

    I made this today. I am not a fan of rosemary so I left it out. I also make my own gravy with butter and flour and the drippings of whatever I’m making so that was a little different as well. Overall, it was a great dish, but I think I was expecting something a little more “wow!” I didn’t enjoy standing and peeling garlic cloves for an hour. I love the innovation of the crockpot!

    • Sydney says:

      @Tristan: With crock stuff, I find it’s more comforting than “wow!” most of the time – a simple, warm dinner that’s ready when you are. I’m glad that you thought it tasted good, though!

  28. Laura says:

    Just made this for my husband and myself. We both really enjoyed it! We also broiled the chicken while we made the gravy. Next time, we’ll turn the chicken over so both sides get a little more crispy. Can’t wait to try more of your recipes.

  29. Amy says:

    I made this but with modifications due to what was in the freezer & my schedule for the day! I used pork tenderloin, dumped everything in the crockpot & turned it on “low” before I left for work in the morning. The family loved it & I loved coming home to a cooked dinner after a Girl Scout meeting!

    • Sydney says:

      My husband’s aunt is a Girl Scout leader (is that what the mothers are called? I have no clue, I was never in the scouts, haha) and I know that is some tough work!

  30. Sandi says:

    Hi Sydney!

    I just made this over the weekend (for the second time now) and I think I may try it for a bigger crowd next weekend… I’m trying to figure out, if I double the amount of chicken, would I need to lengthen the cooking time? Also, would I need to double the garlic as well? 80 cloves seems like it could be a bit intense…

    Anyway, thank you for all of your amazing work! Your blog has been my personal cookbook lately :)

  31. […] but never got aroudn to making it until this past weekend.  Here’s where I got the original recipe from, but I adapted it to make it my […]

  32. […] Crock Pot Chicken with 40(!) cloves of garlic over smashed yukon gold […]

  33. […] CROCK POT CHICKEN WITH 40 CLOVES OF GARLIC (barely adapted from Crepes of Wrath) […]

  34. Brooke says:

    Hi There,

    I have a 4.5 quart sized crock pot will that be ok? I used 3 chicken breasts cut into pieces. I know I am being paranoid and I think its fine but figured I ask.

    Thank you!

    • Sydney says:

      Hi Brooke – it will definitely cook differently (see: quicker) than something on the bone if you just use cut up breasts, but other than that, it will be fine!

  35. Julie says:

    Hi Sydney,

    I’ve been making a similar version of this for a long time now. I do not break down the chicken. I stick the entire raw chicken in the crockpot and stuff the 40 raw cloves under the skin. (Much less work than what you do.) When the chicken is ready it literally falls apart. And also, delish!

  36. I made this tonight with a bone-in turkey breast, and oh my goodness…I totally wanted to lick my plate clean!

  37. […] with 40 cloves of garlic, and turkey sausage, broccoli and cheddar mini-frittatas.  I followed this recipe for the turkey and just subbed in a bone-in turkey breast for the chicken, and chicken broth for […]

  38. […] very Suzy homemaker.And I love being Suzy homemaker.Yesterday I baked bread again,made a delicious 40 clove garlic chicken dinner.I have been keeping up on the housework, even beginning to tacklesome around the house […]

  39. krapycats says:

    If I were to use chicken thighs instead, will I still need ~3½-4 pounds?

  40. Marcia Wilheim says:

    I like your take on this classic. Have just put it in the crockpot and, as always, it smells delicious. Used the trick of shaking the garlic cloves inside of 2 bowls to get rid of almost all the paper. Used bone-in, skinless thighs (little over 3#) and everything else to recipe. Oh, added some red pepper flakes, as I’m in NM and things here are always a bit spicier! Really like the idea of sautéing the garlic and then deglazing with wine.
    Thanks for the recipe.

  41. […] Crockpot 40 Clove Chicken**, mashed potatoes, green beans, and […]

  42. […] 40 clove garlic chicken — Not only is this amazing chicken and gravy, but it’s my base recipe for stock. Make the chicken as recommended, throw the bones back in the crockpot overnight with 2 Tbs. apple cider vinegar, and refrigerate. Early the next morning, pull it out, add all those veggie trimmings you’ve been saving in your freezer, and simmer in the crockpot all day. The end result is some very disappointed people (“That’s not dinner? But it’s smelled soooo good all day!”) but some of the most beautiful, golden broth you’ll ever have the luxury of stocking. […]

  43. Amy says:

    I’m excited to see the results as our house smells amazing! One suggestion would be to alert novice cooks not to pour wine in the pan over the heat…learned this the hard way and had a pan on fire. Very scary but it went out quickly as soon as I turned the gas off. I think I’m still shaky, however. Anyway, it should be delicious regardless and now I have a good story to go along with it!

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