Slow Cooker Chicken with 20 Cloves of Garlic
  • Cooking Time: 3 hours and 5 mins
  • Servings: 4
  • Preparation Time: 15 mins
  • 1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
  • 20 garlic cloves (about 2 heads of garlic), smashed
  • ⅓ cup white wine
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • 1 teaspoon red-pepper flakes
  • Kosher salt and black pepper
  • cayenne powder to taste
  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 large thighs)
  • 1 lemon, juiced (about 2 tablespoon)
  • 2 scallions, trimmed, white and light green parts thinly sliced
  • couple hand fulls of spinach (optional)
  • ½ cup chopped fresh flat-leaf parsley
  1. Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
  2. Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
  3. Stir the lemon juice, scallions and parsley into the beans, as well as spinach if using. Serve the beans in bowls, and top with the chicken.
This tastes like a fancy dish you would get at a French bistro, but is incredibly simple to make with a crock pot. I am not a huge fan of chicken thigh, and definitely prefer boneless and skinless, but this dish really works the way it was written. Original recipe from NYT cooking