Some days are busier than others. And those days are when I’m glad I decided to let my slow cooker do
all most of the work. The hardest part about a slow cooker dinner – smelling it all.day.long.
While there are some slow cooker recipes that require you to sear or saute before adding it to the slow cooker, this is not one of them.
That’s right – you simply mix, add all the ingredients to the base of the slow cooker and let it roll.
The end result is melt-in-your-mouth chicken with tender potatoes and the most mellow, delectable garlic ever. The platter is finished with a squeeze of lemon for brightness and some parsley for a pop of freshness.
The only changes I made to the recipe was not using white wine (instead I used 1/4 cup more of chicken stock), I used brown rice flower instead of all-purpose, and I used baby potatoes instead of red potatoes.
Don’t let the 40 cloves of garlic scare you. Unless you try to peel 40 cloves. Use the pre-peeled garlic and trust me when I say they mellow. After 8 hours in the slow-cooker, the pungent flavor is replaced with the most delicate, butter flavor.
But seriously, don’t peel 40 cloves. You’ll smell like garlic for 40 days.