I know what you’re thinking. 40 cloves of garlic?!?!?!! I know that vampires have been the in thing lately, but isn’t this a little TOO much insurance? Won’t my breath demolish anyone I meet for a week after eating this?
Never fear. The garlic cooks down in this slow cooker dish, so it is no longer potent and overwhelming.
3 lbs of chicken (this could be a whole butchered chicken, a chicken you butcher yourself, breasts only, etc.)
5 heads of garlic (yes, the ENTIRE head)
1 lb bacon
white wine or chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
Cut bacon into inch wide chunks. Brown in a pan. Set bacon aside. Put about 1 tbs of the bacon grease in the bottom of the crock pot.
Separate out all the cloves of garlic from the heads. Smash them with the flat side of your Chinese cleaver to easily remove the paper. Put all cloves in the bottom of the crock pot.
Pour in either white wine or chicken stock to barely cover the garlic. (Note, if you use stock, I would also add in 2 tbs of lemon juice to help brighten up the flavor)
Sprinkle salt, pepper, and thyme over the garlic.
Put chicken on top of the garlic. Put bacon on top of chicken
Place a layer of Aluminum foil over the crock pot and THEN the lid. This will keep the steam from escaping and you from running out of liquid.
If you cook at low, this should take about 7-8 hours.
If you cook at high, this should take about 4 hours.
Once done, pull out chicken and bacon and set aside. Pour liquid and garlic into a blender (or use your stick blender) to puree into a delicious sauce. Pour over chicken and serve!