This one is for all the garlic lovers out there. The Garlic Chicken Dump throws 40(!) cloves of garlic into a slow cooker with succulent chicken thighs and fluffy red potatoes that will be cooked to melt-in-your-mouth tenderness with a savory, herbaceous sauce served alongside! It’s an easy meal that easily wins over anyone who tries it! This Garlic Chicken Dump doesn’t just make dinner; it makes beautiful garlic-y memories!
Ingredients
- 1 cup unsalted chicken stock
- 1/4 cup dry white wine
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons fresh lemon juice, divided
- 6 chicken thighs, skin-on and bone-in
- 1 3/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds small red potatoes, scrubbed
- 40 cloves garlic, peeled
- 12 fresh thyme sprigs
- 3 tablespoons fresh parsley, chopped
- lemon slices, to taste, for garnish
Directions
Step 1 –Spray a 6-quart slow cooker with cooking spray.
Step 2 –Combine the stock, the wine, the flour, the butter, and 1 tablespoon of lemon juice in a medium bowl and whisk to combine.
Step 3 –Pour the stock mixture into the slow cooker.
Step 4 –Sprinkle the chicken thighs evenly with 3/4 teaspoon of the salt and 1/4 teaspoon of the ground pepper.
Step 5 –Place the thighs in the slow cooker, skin-side down.
Step 6 –Arrange the potatoes, the garlic cloves, and the thyme sprigs over the chicken in the slow cooker.
Step 7 –Sprinkle 1/2 teaspoon of the salt and the remaining pepper evenly over the garlic and the potatoes.
Step 8 –Cover the slow cooker and cook on low heat until the chicken reaches an internal temperature of 165 degrees F and is very tender, about 8 hours.
Step 9 –Transfer the chicken to a platter.
Step 10 –Transfer the potatoes and the garlic to a platter with a slotted spoon.
Step 11 –Discard the thyme sprigs.
Step 12 –Sprinkle the chicken and the potatoes evenly with the remaining salt, the remaining lemon juice, and the parsley.
Step 13 –Strain the cooking liquid from the slow cooker through a sieve into a liquid measuring cup and let stand for 3 minutes.
Step 14 –Skim any fat from the top of the measuring cup.
Step 15 –Serve the chicken with the potatoes, the garlic cloves, the lemon slices, and the sauce.
