Garlic Chicken Dump

Name: Garlic Chicken Dump
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 6
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

Chicken Slow Cooker Gastro-Pub

Time: 8 hours 15 minutes

Yield: 6 servings

About

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.

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