This garlic chicken is unlike any other because, over the hours of baking in the slow cooker, the flavor goes deep into the chicken. Put this in the crockpot before leaving to work and you’ll come home to a wonderful aroma and perfectly cooked chicken. Oh, and did you know? There are 20 cloves of garlic in this bad boy! 20 cloves? Yes! This girl knows what she’s talking about.
That is the perfect amount in my opinion for a strong garlic taste!
4 to 6 assorted chicken pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
20 whole cloves garlic, peeled
1 1/2 cups Swanson chicken broth, divided
3-4 sprigs fresh thyme
1 tablespoon cornstarch
1 tablespoon water
1/4 cup grated Kraft Parmesan cheese
1/4 cup heavy whipping cream
2 tablespoons chopped fresh parsley leaves
Spray slow cooker with cooking spray.
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown. Arrange the chicken in single layer in bottom of slow cooker.
Add garlic cloves to the same skillet, and cook until just golden. Carefully add 1/2 cup of broth to the skillet and scrape up any browned bits from bottom. Simmer for 1 minute.
Pour the garlic mixture into the slow cooker. Add the remaining broth and stir gently to combine. Add thyme sprigs. Cover and cook on high for 4 hours.
Twenty minutes before serving, whisk together the cornstarch and water. Remove the chicken from the slow cooker to a plate. Stir the cornstarch mixture, Parmesan cheese and whipping cream into the liquid in slow cooker.
Return the chicken to the slow cooker. Cover and cook 20-30 minutes longer, or until sauce is thickened.
Serve over cooked pasta and garnish with parsley and additional Parmesan cheese.
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Quick Tip: A sprinkle of parsley is the perfect addition to the chicken.