It’s hard to believe that in a few short weeks, it’s back-to-school season! With the hustle-bustle of that time of year, I always make sure to schedule as many quick-n-easy dinners as possible on my meal plans those first few weeks.
Lately, I’ve been perfecting a few new slow cooker recipes – cause nothing could be easier than tossing in a bunch of fresh ingredients and coming home to a delicious home cooked meal!
This Slow Cooker Garlic Thyme Chicken is a newfound favorite – it’s truly a garlic lovers dream! My inspiration for this recipe came from the wonderful cookbook “Make it Fast, Cook it Slow.” Author Stephanie O’Dea has so many delicious gluten-free crockpot recipes that are wonderful as is, or can easily be tweaked to suit your personal taste preferences, or dietary lifestyle.
So it is with this recipe … I modified it by changing out the seasonings and I chose to use chicken thighs instead, since they cook so beautifully in the crockpot. I also prefer to use skinless chicken in the crockpot, as the skin can become quite rubbery. A tip to overcome that issue is to follow the slow cooking process with a quick broil in the oven to crisp the skin, as I often do when making Slow Cooker Roasted Chicken. However, for the sake of ease, we’ll forgo the crispy skin, because this recipe is delicious without that extra step.
By the way, if you love slow cooking as much as we do, be sure to check out my SLOW COOKER RECIPES section – it’s a quick way to reference some of my family’s favorite easy, healthy slow cooker recipes.
P.S. If you’re not quite sure about using 20 cloves of garlic, then you can always reduce the amount a bit to suit your taste. But personally, the buttery melt-in-your-mouth texture of slow cooked garlic, combined with its mellow garlic taste, is what makes this recipe one of my personal favorites!
Ingredients
- 1 large sweet onion, peeled and sliced into thin rings
- 3 lbs bone-in chicken thighs, skin removed
- 1 tbsp olive oil
- 20 garlic cloves (about 2 large heads of garlic)
- 2 tsp sea salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp fresh-ground black pepper
Instructions
- In the bottom of a 6-quart slow cooker, evenly distribute the sliced onion along the bottom.
- Smash and peel the garlic cloves, making sure to gather 15-20 large cloves. (See note below on "how to smash garlic," if you're unfamiliar with this method.)
- Place the chicken thighs into a large mixing bowl and drizzle with olive oil. Add the smashed garlic cloves and toss to combine.
- Sprinkle the seasonings across the top of the chicken-garlic mixture and toss until chicken is well coated with seasonings.
- Transfer the chicken-garlic mixture to the slow cooker and cover.
- Cook on low for 6-7 hours, or on high for 4-5 hours. Serve with a side of your favorite veggies.
Notes
How to Smash Garlic Cloves: Smashed whole garlic cloves provide a much mellower flavor than minced garlic which is why this method is used in many oven roasted and slow cooker recipes. To smash garlic, simply separate the garlic cloves and smash each whole clove with the flat side of a knife. To do this, carefully place the flat side of a large chef's knife on the garlic clove, then strike the knife with your palm to flatten the clove. Of course, it goes without saying you need to be careful! (I always make sure to position the blade of the knife against the cutting board to ensure it doesn't come into contact with my hand.) Once you've smashed the garlic clove, peel the skin off of the clove and add it to your dish.
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Oh my goodness this looks incredible!
Love all the garlic. My kids are garlic peeling pros so that helps whenever there is a ton of garlic.
Now why didn’t I think of that – kids peeling garlic! Definitely gonna get them on it. 🙂 Thanks for the sweet note, friend! xo
KIDS (or the kid in us) I’ve recently seen a youtube video on easy garlic peeling…
place unpeeled garlic cloves in a jar with lid. shake shake shake hard – fun for kids…
Then dump it all out…the peels are usually already off or very easy to pull.
Wish I’d known about this years ago! 🙂
Same with hard boiled eggs. Right after you boil them, keep in the pot with lid. This time don’t get overly zealous with the shaking as, by experience, the eggs will break apart. But the peels come off and all you’re left to do is rinse off the tiny pieces The secret is in the membrane being broken all around I believe, by the shaking, so peel comes off and you’re left with all the egg.
What an awesome idea, Dottie! Thanks for taking the time to share it with us. Lots of blessings to you, Kelly 🙂
That meal looks wonderful. Is that served with sweet potatoes? If so recipe PLEASE!
Yes, that is mashed sweet potatoes in the photo. They are a great side to this dish. It’s really easy to make mashed sweet potatoes. I just bake mine in the toaster oven for about 40-45 minutes. Then I scoop out the flesh and mash with some butter. For sweeter potatoes, you can add a drizzle of maple syrup. 🙂
what Temperature do you put the sweet potatoes on, in toaster oven? And do you place them on a foil pan?
I have been loving all your recipes!!! Made the fish provencale in foil, egg omelet in oven, and have the Garlic chicken thighs in crockpot…all this morning as I’ve been up early before a busy math tutoring day and couldn’t get back to sleep! Now I feel so prepared for meals 2 days!
Hi, Dottie. I’m so glad you’re enjoying the recipes. I see you asked about sweet potatoes here and I’m probably confused but I do show mashed sweet potatoes in the photo. When I make mashed sweet potatoes I either boil them, or you can use baked sweet potatoes. Here’s a post on how to bake sweet potatoes, as it sounds like that’s what you’re curious about. 🙂 http://empoweredsustenance.com/bake-a-sweet-potato/ If this isn’t your question, feel free to email me back. 🙂
This looks beautiful Kelly! So glad this lovely photo and recipe came in my inbox today. I am going to make this tomorrow. Perfect!
Blessings,
Allison
You are so welcome. Thanks for leaving a kind note! 🙂
Can I use chicken breasts instead of thighs? How would I adjust the time
Hi, Sandra. Yes, you can use breasts instead of thighs. If you’re using boneless breasts, I’d recommend checking them for doneness at the 5 hour mark. Since I haven’t made this using breasts, it’s a best guess based on other recipes that use boneless breasts. If they aren’t ready at the 5 hour mark, you can always check every 20-30 minutes until they’re done. 🙂
This sounds great! What about using a whole chicken? How would I adjust it?
Hi, Heather. I would recommend following my recipe for whole roasted chicken and omitting the lemon and increasing the garlic to 20-30 cloves, peeled and smashed. Here’s the slow cooker roasted whole chicken recipe: http://thenourishinghome.com/2014/02/slow-cooker-roasted-chicken-gf/ 🙂
Can I just tell you that I made this for dinner yesterday, and it was fantastic! I served it with mashed potatoes and broccoli. The chicken was so tender, and juicy and garlicky..Everyone, including my picky 12 year old LOVED it. I skipped the bagging part, and just put the chicken over the onions, rubbed it with oil, and sprinkled the seasoning over the thighs, and then topped with the garlic. This recipe is a KEEPER. Thank you for sharing.
So glad you and your family enjoyed it, Sherry! Thanks so much for taking the time to leave a kind note! 🙂
I have been wanting to make this all week. Happy to say it is in the slow cooker, now!! The house already smells yummy, cannot wait to eat tonight. Thank you for the recipe and the great meal ideas.
You are so welcome, Sara! Hope you and your family enjoy it as much as we do! 🙂
Made this last night and it was amazing … Not much left over but what is will be used for chicken pot pie! Thanks for sharing
Thanks for taking the time to leave a kind note, Gabie! What a great idea to use leftovers for chicken pot pie. YUM! Thanks for sharing! 🙂
Sadly we had no leftovers
LOL! Better luck next time! 🙂
Don’t I need to add liquid to my crockpot? Can’t wait to try! Thank You!!
No liquid needed. The onion provides enough moisture. That’s the beauty of slow cooking! 🙂 Enjoy!
I just read your email about your new slow cooker recipe section and I am stoked! I use my slow cooker so much and have really enjoyed many of your slow cooker recipes! In fact, I think I’ve tried more of your slow cooker recipes than any other kind. Thank you, as always, for all you do. 🙂
Thanks, Krista! I don’t know why I hadn’t thought to do that sooner. Glad you’re finding the new Slow Cooker section helpful! Appreciate your kind words! 🙂
This is in the crock pot right now and it smells delish. Roasted squash and arugula salad will round out the meal. Perfect for such a stormy day 🙂
Oooh! The roasted squash and arugula salad will be amazing with this. When can I come over? 🙂
Made this for dinner tonight and it was delicious! I used the drippings that the chicken made and the garlic pieces to make a sort of homemade rice-a-roni type dish. The kids loved it all. Still waiting for the hubby to get home and try it, but he loves garlic, so I know he’ll love it. 🙂
Thanks, Jenny! So glad you enjoyed it as much as we do. What a great idea to use the liquids for another recipe. Thanks for taking the time to share! 🙂
Smelled great but tasted awful. Tasted like bland fish.
We’ve made this dozens of times with great success. I recommend checking the freshness of your ingredients. 🙂
Looking forward to trying this! Have you tried boneless thighs? It’s all I have in the freezer but worried they might dry out more quickly without the bone in? Would love your thoughts on this.
Thanks!
Hi, Rebecca. You can certainly use boneless, skinless chicken thighs, you’ll just need to adjust the cook time. I’d check them for doneness at about 4 to 5 hrs. That way, you can monitor them so they don’t overcook. 🙂
I love garlic and slow cooker recipes. This looks delicious – thanks so much for the recipe! Chicken thighs are one of my favorite meats to cook due to their frugal price tag. Pinning now – thanks again!
Thanks so much, Heather! You have blessed me twice today with your kind notes! 🙂 You’re a blessing!
I don’t have a slow cooker…..can you please let me know how I can cook this in the oven. Many Thank!! 🙂
Hi, Marisa. I haven’t made this in the oven, but you could easily do that. I am sending you this helpful link that provides suggestions for how to convert slow cooker recipes into oven-baked: http://homecooking.about.com/library/weekly/blcrocktips.htm
Hope this helps! 🙂
Made this for tonight’s Sunday night dinner. Served with fresh green beans and a tomato basil salad – from my garden. Also made a multi grain bread. This is a keeper the whole family enjoyed. Very moist and tasty. Thanks for the great recipe.
Thank you for taking the time to leave a kind note, Carole. I’m so glad you all enjoyed this recipe too! 🙂
Hi!
I’m planning to make this recipe this week. Will it be ok to use a garlic press to smash the garlic? I didn’t want to ‘over-smash’ it if that would make the dish too garlicky …
Thanks for a great recipe!
Hi, Erin. Use whichever method you prefer, just be sure not to use minced garlic (garlic pressed through a press) as that will result in the recipe being overly garlicy. 🙂
Ah…I was definitely confused. So are you saying to simply smash the garlic clove with the flat side of a knife and then peel the skin off of it? And at that point don’t chop or mince it any further? Sorry for my ignorance …
Yes, that’s it. Smashed whole garlic provides a more mellow taste. I am so glad you brought this up because I am sure others may be wondering the same. I am going to update the recipe to make that a bit clearer. Thanks again! I always appreciate reader-friends pointing out errors or anything that’s confusing in a recipe. So thank you! 🙂
I made this today and we loved it. Thanks for the extra explanation on smashing garlic. We felt like the chicken came out pleasantly garlicky using 20 cloves but not too garlicky at all. My 3 year old loved it too. (We didn’t actually eat the onion or garlic cloves when the chicken came out of the crock pot.) Thanks again!
So glad you enjoyed it. We don’t eat the onion either and I think I’m the only one that eats the garlic 🙂 Appreciate you taking the time to leave a kind note!
Hi Kelly,
Want to try this with drumsticks since that is a more “fun” chicken piece for my boys. 🙂 Would you recommend same, more or less cook time? Thanks a bunch!
Yes, you may need a shorter cook time depending on how many drumsticks you use. I’d check them about a half-hour sooner than the low end of the cook time. So fun you’re making them more kid-friendly! 🙂
I made this for dinner tonight and loved it!
So glad you enjoyed it, Christine. Thanks for taking the time to leave a kind note! 🙂
I don’t know what I’m doing wrong, but every time I put garlic cloves into my slow cooker, garlic becomes gummy and very chewy. I only cook for 7 hours…am I overcooking them?
Hi, Nancy. Garlic in the slow cooker should be very soft (it may be a bit pasty) but it shouldn’t be chewy? Are you removing the skins and smashing the cloves as directed in the recipe. Here’s a video on how to remove the skins. Once the skin is removed, I give the garlic a gently smack to smash it a bit before adding it to the recipe. Hope this helps! 🙂
http://www.bhg.com/videos/m/32071654/separating-and-peeling-garlic-cloves.htm
I’m going to lay baby carrots, radishes and brussel sprouts under the chicken. Don’t want to waste that flavor in the chicken juices!
Sounds delicious! 🙂
My chicken might not have been fresh or my slow cooker cooked it too long, but these were a little bland. My kids liked it that way though so it was a win in my books. I will try this one in the future with fresher ingredients and maybe a new crock pot is in order.
If you’re crockpot is cooking too high, that can be an issue. But you may also want to increase the sea salt and add more garlic. The freshness of the garlic also can really make or break a recipe. 🙂
This looks AMAZING! Mouth is watering right now! Thank you for planning dinner for me. Now…if I could just get you to come over and cook it….. 🙂
LOL, Robbin! Thanks for the kind note. I hope you enjoy it as much as we do! 🙂
Hi Kelly
Thank you so much for all the hard work you put into your website, the recipes and meal plans. The meal plans are such a great help as I am not the most organised person. We have made this dish twice now and both times it has been absolutely delicious. The whole family loves it including my 5 and 7 year olds. It is also super easy. I’m looking forward to trying more of your slow cooker recipes.
Thanks so much, Blaise. I’m so happy you and your family are enjoying the meal plans and recipes. I appreciate you taking the time to leave a kind note. God bless you all! 🙂
Thank you for making such a gloriously “uncomplicated” recipe that makes me look like a gourmet cook! It was the first recipe I tried from your website and it turned out delicious! (This is a big deal for me because I have been known to mess up even the simplest of recipes. When it comes to my skills in the kitchen, I am aiming for the “most improved” award–ha!)
Hi, Stefanie. I’m so sorry I missed your comment. Please forgive me for the oversight. You are so sweet to take the time to leave a kind note. I’m so happy you enjoyed the recipe! Keep cooking! We all started somewhere, your persistence will pay off! 🙂
Hi. Thank you for your meal plans and reminding us all to give the Glory to God.
I am going to cook the Slow Cooker Garlic Thyme Chicken. Boneless chicken thighs are on sale. I see the recipe specifically calls for thighs with bone. I guess I worry too much but … I am thinking I can just use boneless. What do you think?
Thank you
You can definitely use boneless thighs, just check them at the 4 hour mark as boneless meats tend to cook faster than bone-in. Enjoy! Thank you for your kind note! I’m so happy to help! 🙂 Blessings, Kelly
Hi, just attempting this recipe and realised too late I used chicken with skin on. How long do you put the chicken in the oven for to crisp up the skin? I’m a bit apprehensive about the results as a newbie cook and had a different amount of chicken so hopefully got the ratios right! Thanks
Hi, Steve. It’s no worries at all. You can either remove the skin. Or if you decide to crisp it, carefully transfer the chicken to a broiler pan or baking sheet. Set oven to broil and position the chicken about 12-14 inches from the heat source. Broil for approximately 4-5 minutes, just until skin browns and crisps. Enjoy!
Calories per serving?
Thanks!
Hi, Ashley. I don’t count calories, but I do have a great free online site that I direct people to which allows you to input any recipe and get the complete nutritional breakdown as well as calories, etc. Here’s the link: http://www.myfitnesspal.com/recipe/calculator With blessings, Kelly