Slow Cooker 40 Clove of Garlic Chicken

Slow Cooker 40 Clove Garlic Chicken is your next go-to weeknight meal. Buttery chicken in a rich sauce with white wine, thyme, and, yes, 40 garlic cloves.

We already have a recipe for Chicken with 40 Cloves made in the oven. However, this Slow Cooker Dinner makes the chicken easy to set and forget. Simply prep the ingredients, then let them cook in the crock pot while you go about your day.

Slow Cooker 40 Clove of Garlic Chicken in crock pot


If the idea of 40 garlic cloves has you nervous, we don’t blame you. It sounds like it would be overwhelming. But instead, these Slow Cooker Chicken Thighs turn out with a mellow garlic flavor throughout that’s wonderfully family-friendly. Plus, it’s all cooked in a rich wine sauce that you’ll want to lick off the plate.

40 Cloves of Garlic Chicken is a classic recipe, that’s made incredibly easy in the slow cooker. All you have to do is brown your chicken thighs in a pan, then they’ll be ready to add to the crock pot with the rest of your ingredients. In fact, the hardest part of the whole recipe is probably peeling the garlic. However, if you find pre-peeled garlic at the store you can cut that step out entirely!

It’s a great recipe, that you could serve for a dinner party or for an easy weeknight dinner that the whole family will love.

Since you don’t have to worry about the chicken during the cook time, you can also prep some delicious, easy sides for you dinner. Try Sautéed Green Beans, Brown Rice, or even serve the chicken over some noodles.


This is a great recipe to reheat and enjoy as leftovers as it is. However, you can also use the Slow Cooker Garlicky Chicken in other recipes. Try shredding the chicken to add it to add it to your favorite Chicken Noodle Soup. You could also cut it into small chicken pieces to add to an easy casserole.



  • Prep: Start by seasoning the chicken thighs with salt and pepper. Add vegetable or olive oil to a skillet and heat. Sear the chicken on each side, until nicely browned this should only take 4-5 minutes for each side.
  • Slow Cooker: Add the chicken, garlic, and slices of butter to your slow cooker. Pour the mixture of white wine and rubbed thyme over the top. Turn on the slow cooker, and let it cook low and slow for 8 hours or on high for 4.
  • Sauce: Take your chicken and garlic out of the slow cooker. Add the remaining liquid to a saucepan. Mix cornstarch and water to make a slurry. Add the slurry to the liquids and bring to a boil. Stir the mixture until the sauce is thickened. For a creamy sauce add ¼ cup heavy cream to the liquids. Pour your sauce over the Slow Cooker Chicken, and enjoy.

Slow Cooker 40 Clove of Garlic Chicken in crock pot before cooking


  • Boneless Chicken Thighs: You can prepare this dish with the same ingredients, except using boneless, skinless chicken thighs. Boneless chicken has a faster cooking time, so you’ll need to decrease the time in the crockpot. Cook the chicken on low for 6 hours or high for 3. Remove the boneless chicken thighs and garlic, then prepare the sauce with the other ingredients as usual.
  • Chicken Breasts: The same applies if you want to make this dish using boneless chicken breasts. The chicken breasts will have a shorter cooking time than chicken thighs. Make sure to check the internal temperature has reached 165 degrees F if you’re not sure your chicken breasts are cooked through.
  • Add-ins: There are so many ingredients you can try mixing in to change up your crock pot dinner. Try adding in some soy sauce or chicken broth if you want to change up the flavor of the sauce. You could also add in some chopped onion or red pepper flakes for extra flavor. For some sweetness add in honey to make irresistible Honey Garlic Chicken.


Instead of preparing your Garlic Chicken in the crockpot, you can easily make it in an instapot. Follow these simple instructions to get garlickiy chicken that’s just as tender and flavorful as the slow cooker version.

  1. Set the Instant pot to saute mode, and season the chicken with salt and pepper. Add extra virgin olive oil or vegetable oil to the pot.
  2. Sear the chicken on each side until browned.
  3. Add all the ingredients and white wine sauce to the instant pot.
  4. Seal the pot and set to manual to cook for 15 minutes.
  5. Let stand for 5 minutes then release the pressure.
  6. Remove the chicken thighs and garlic. Prepare the sauce as usual.



  • Serve: Don’t leave cooked crockpot chicken at room temperature for more than 2 hours. If you’re planning on having the chicken out for a while, keep it in the slow cooker on a low heat.
  • Store: Store your Garlic Chicken in a ziplock bag or other airtight container in the fridge. It should keep well for up to 3 days.
  • Freeze: You can freeze garlic chicken for up to 6 months. Be sure to let it cool before sealing and storing it in the freezer. The next time you want to enjoy the chicken, let it thaw in the fridge overnight then reheat it in the crockpot or in a dutch oven.

Slow Cooker 40 Clove of Garlic Chicken in crock pot

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Slow Cooker 40 Cloves of Garlic Chicken

Slow Cooker 40 Cloves of Garlic Chicken is your next go-to weeknight meal. Buttery chicken in a rich sauce with white wine, thyme, and, yes, 40 garlic cloves.
Yield 10 Servings
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 6 chicken thighs , skin-on and bone-in
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter , sliced thinly
  • 40 cloves garlic , peeled (about 3 heads of garlic)
  • 1 cup white wine
  • 1 teaspoon rubbed thyme
  • 2 teaspoons cornstarch
  • 1 tablespoon water


  • Season chicken with salt and pepper.
  • Add vegetable oil to a large skillet on medium high heat.
  • Sear the chicken on both sides, about 4-5 minutes on each side until browned.
  • Add chicken to your slow cooker along with garlic and slices of butter.
  • Mix white wine and rubbed thyme and pour around the chicken.
  • Cook on low for 8 hours or on high for 4 hours.
  • Remove chicken and garlic from pan.
  • Add liquid to a saucepan.
  • Mix cornstarch and water and pour into saucepan.
  • Bring liquids to a boil and thicken, about 3-4 minutes on high heat.
  • Pour over chicken and garlic to serve.
  • Optional: to make creamy add ¼ cup heavy cream to liquids in saucepan before thickening.


Calories: 294kcal | Carbohydrates: 5g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 97mg | Sodium: 303mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg
Keyword: Slow Cooker 40 Cloves of Garlic

Slow Cooker 40 Clove Garlic Chicken collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made mine on the fly, as I was tired. I used the boneless thighs and I added a hefty teaspoon of better than bouillon, but I don’t think I added enough water. It was a tad salty, but not too bad. I kept the leftovers and used for lunch. What I did was cooked a big old baked potato in the microwave and spooned the left over chicken/sauce over that. It was good and easy. I didn’t do the cream in the sauce, next time I will have more time and plan to do that. However I did do the white wine. Yum.

  2. What would you do differently with skinless thighs? That is too much fat for me (no gall bladder, need to watch fat).


  3. I haven’t made it yet, but I am planning on it as it sounds delicious. Can you tell me what rubbed thyme is and how does it differ from the thyme in the bottle that I use? Thanks and Happy New Year

    1. Rubbed thyme is the process of rubbing the thyme leaves into a fine powder. You just want to make sure they’re not just ground or left whole when added to the white wine. Hope this helps clear things up and that you decide to give this a try. Enjoy!