Slow-Cooker Chicken with 20 Cloves of Garlic

chicken with garlic
Photo: Stephen Kent Johnson
6 to 8 Serves

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).


  • 8 whole chicken legs (about 4 pounds)

  • 1 teaspoon extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 20 garlic cloves

  • 2 lemons, thinly sliced

  • 6 thyme sprigs

  • Crusty bread, for serving


  1. Preheat a 5-to 6-quart slow cooker; preheat oven to broil.

  2. Place chicken skin side up on a rimmed baking sheet. Rub oil onto skin and season generously with salt and pepper. Broil until skin is brown in places. Transfer chicken to the slow cooker. Add garlic, lemons, and thyme. Cover and cook on high until meat is tender and cooked through, about 2 1/2 hours (or on low for 5 hours). Serve with braised garlic, cooking liquid, and bread.

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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