Recipe Background
Garlic Chicken Dump offers tender chicken and potatoes with robust garlic flavor.
Garlic Chicken Dump is a comforting dish that balances simplicity with aromatic depth. Imagine the heady scent of garlic blending with fresh thyme as they envelop tender chicken thighs. Each bite of chicken offers a succulent texture, with the skin crisped to perfection from a slow, even cook—an ideal marriage of flavor and tenderness. The chicken's savory profile is complemented by bright notes of lemon and herb-studded potatoes.
Cooking in a slow cooker allows flavors to meld beautifully over several hours. This technique ensures every component comes out perfectly cooked, especially when placing the chicken skin-side down to retain its moisture and develop a deeper flavor. Potatoes, nestled alongside over 40 cloves of garlic, emerge soft, infused with savory juices and seasoned perfectly by the thyme.
Shared at a table of family or friends, this dish brings a rustic charm to any meal. Gather around and let the warmth of garlic and the refreshing taste of lemon create a shared experience. The generous garnish of chopped parsley brightens each plate, while extra lemon wedges add a custom dash of zest. Perfect for evenings where a bit of aromatic comfort is needed, this dish is ready to please both seasoned cooks and newer kitchen explorers alike.
Ingredients
- 1 cup unsalted chicken stock
- 1/4 cup dry white wine
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter melted and cooled
- 2 tablespoons fresh lemon juice divided
- 6 chicken thighs skin-on and bone-in
- 1 3/4 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 1/2 pounds small red potatoes scrubbed
- 40 cloves garlic peeled
- 12 fresh thyme sprigs
- 3 tablespoons fresh parsley chopped
- lemon slices to taste, for garnish
Directions
- Spray a 6-quart slow cooker with cooking spray.
- Combine the stock, the wine, the flour, the butter, and 1 tablespoon of lemon juice in a medium bowl and whisk to combine.
- Pour the stock mixture into the slow cooker.
- Sprinkle the chicken thighs evenly with 3/4 teaspoon of the salt and 1/4 teaspoon of the ground pepper.
- Place the thighs in the slow cooker, skin-side down.
- Arrange the potatoes, the garlic cloves, and the thyme sprigs over the chicken in the slow cooker.
- Sprinkle 1/2 teaspoon of the salt and the remaining pepper evenly over the garlic and the potatoes.
- Cover the slow cooker and cook on low heat until the chicken reaches an internal temperature of 165 degrees F and is very tender, about 8 hours.
- Transfer the chicken to a platter.
- Transfer the potatoes and the garlic to a platter with a slotted spoon.
- Discard the thyme sprigs.
- Sprinkle the chicken and the potatoes evenly with the remaining salt, the remaining lemon juice, and the parsley.
- Strain the cooking liquid from the slow cooker through a sieve into a liquid measuring cup and let stand for 3 minutes.
- Skim any fat from the top of the measuring cup.
- Serve the chicken with the potatoes, the garlic cloves, the lemon slices, and the sauce.
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