Lunch: Slow-Cooker Chicken with 40 Cloves of Garlic Recipe | Myrecipes

Look for jars of peeled garlic in the refrigerated cases in the produce section at most major supermarkets. While there, grab a package of poultry herbs, which includes fresh thyme, rosemary, and parsley and can substitute for the individual herbs. Add dr

Ingredients

Vegetable cooking spray
4 tablespoons butter, melted
40 peeled garlic cloves
1 cup dried apricots
6 fresh thyme sprigs
1 fresh rosemary sprig
1 (4-lb.) whole chicken
Kosher salt
Freshly ground black pepper
1/2 cup unsalted chicken stock
1/4 cup dry white wine
Cheesecloth (optional)
1 tablespoon all-purpose flour
1 tablespoon chopped fresh thyme leaves
Garnishes: fresh rosemary and thyme sprigs
Parsley Couscous with Apricots

Instructions

Line bottom and long sides of a 6-qt. oval slow cooker with 1 piece of aluminum foil, allowing 2 inches to extend over sides. Lightly grease foil with cooking spray. Pour 3 Tbsp. melted butter in slow cooker; sprinkle garlic and apricots over butter. Add thyme and rosemary sprigs. Place chicken, breast-side up, on herbs. Brush 1 Tbsp. melted butter over chicken; sprinkle with desired amount of salt and pepper. Add chicken stock and wine to slow cooker. Cover and cook on LOW 8 hours.
Transfer chicken from slow cooker to a serving platter, using foil sides as handles. Transfer garlic cloves from slow cooker to platter, using a slotted spoon. Pour cooking liquid through a cheesecloth-lined wire-mesh strainer into a measuring cup; discard solids.
Pour 1 cup cooking liquid into a small saucepan (reserve remaining cooking liquid for another use, such as rice or couscous); whisk in flour. Bring to a boil, and cook, whisking constantly, 2 minutes or until thickened. Stir in chopped thyme. Serve with chicken.
Note: We tested with Swanson Unsalted Chicken Cooking Stock.