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Slow-Cooker Chicken with 20 Cloves of Garlic

Recipe photo courtesy of Stephen Kent Johnson

Developing this recipe -- a riff on the French bistro classic -- taught us a thing or two about how the slow, steady, moist heat of the slow cooker really intensifies flavors. When we tried the traditional 40-clove recipe, the garlic flavor was so strong, we cut the number in half (and we love garlic!). This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).




Cook's Notes

Recipe reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living." Copyright 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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How would you rate this recipe?
  • ALR6143537DW
    23 DEC, 2017
    NEVER AGAIN!! Followed the recipe to the letter. Set slow cooker on LOW. After 3.5 hours, not 5 like Martha says, I had a bucket of MUSH! Not only does the chicken fall off the bone, but the BONE falls of the bone! Spent the majority of my dinner picking small pieces of bone and marrow out of my mouth. The chicken "puree" was tasteless. Not infused with the garlic/lemon. Best I can hope for now is to salvage some of the chicken and use it in a stir fry of some sort. EPIC FAIL MARTHA!

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