White meat can dry out after a long haul in the slow cooker, so we opt for bone-in thighs to guarantee optimal flavor and succulence. Make prep easier with prepeeled garlic, and pretty-up the platter with lemon slices and thyme sprigs.
What this is: chicken stew. The video states for chicken with a browned, crisp skin after cooking stick the thighs under broiler for a few minutes. When in the slow cooking process should this be done? Would have been nice to have shown that step in the video as well as in the written instructions The photo shown is misleading otherwise. Commenters regarding this recipe are correct about the mushy consistency. Over all a basic primer for chicken stew, but there better recipes on the internet for that.
This recipe fell apart - chicken one big mess - garlic disappeared - needed to find all the mushy skin and get rid of it - not worth the effort. My advice find another recipe to try .
The chicken absolutely fell apart, the garlic disappeared and only the potatoes looked similar to the photo that accompanied the recipe.
We thought this tasted greasy, and the chicken thighs fell apart, mixing skin, gristle, and bone into the broth. Next time we will remove the chicken skin before cooking to limit the amount of fat in the broth. Also, we will use less butter in the stock mixture. We liked the lemony flavor, but users should understand that this is more like a chicken stew, not like the whole, browned pieces in the photo. The garlic was delicious on crusty bread.
I've seen Chicken with 40 Cloves of Garlic many times before, but this recipe was uber easy.https://mykitcheninthemiddleofthedesert.wordpress.com/2016/08/11/chicken-with-40-cloves-of-garlic-in-the-slow-cooker/The jus was so good over everything, the potatoes were perfect, and the meat was nice and tender.I've added this recipe to my monthly menu rotation!
We thought this had great flavor. We didn't use the lemon juice at the end because we thought the jus had enough flavor on its own. The garlic spread on crusty bread was delicious too. I do agree with others regarding the photo for this recipe. I've been cooking long enough to know that you can not put chicken in over a cup of liquid for 8 hours and have the skin come out brown and crispy, so I wasn't disappointed. However, I feel badly for the novice cook who tries this recipe and then thinks they did something wrong. Why use such a misleading picture?
I made it exactly according to instructions. The skin does NOT brown. It becomes a mushy mess. Makes sense -- the recipe has you put in the liquid, then drop the thighs into the liquid. They basically poach. Lacks flavor, is a big white mushy meal. If I had a two-year-old, they might love this. Chicken was tender and moist, but very bland. Potatoes were OK.
This chicken turned out excellent! I only had about 1T of lemon juice on hand so I would be interested to try and again with the full amount. I also might consider trying the recipe with skin removed. Flavor was great though and so easy to prepare!
The recipe was excellent and only took 15 minutes actual minutes to put together! The recipe makes less than expected and the parsley was unneeded and actually hurt the overall flavor, however overall it was juicy and extremely tender. Our full review with pictures is here: http://www.nickandalonakitchen.com/2016/03/slow-cooker-chicken-with-40-cloves-of.html
did you leave something out of the instructions here as my chicken is not browned like the one in the picture..... i feel like you missed a step here somewhere...