Slow-Cooker Chicken With 40 Cloves Of Garlic

• Vegetable cooking spray
• 4 tablespoons butter, melted
• 40 peeled garlic cloves
• 1 cup dried apricots
• 6 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 (4-lb.) whole chicken
• Kosher salt
• Freshly ground black pepper
• 1/2 cup unsalted chicken stock
• 1/4 cup dry white wine
• Cheesecloth (optional)
• 1 tablespoon all-purpose flour
• 1 tablespoon chopped fresh thyme leaves
• Garnishes: fresh rosemary and thyme sprigs

1. Line bottom and long sides of a 6-qt. oval slow cooker with 1 piece of aluminum foil, allowing 2 inches to extend over sides. Lightly grease foil with cooking spray. Pour 3 Tbsp. melted butter in slow cooker; sprinkle garlic and apricots over butter. Add thyme and rosemary sprigs. Place chicken, breast-side up, on herbs. Brush 1 Tbsp. melted butter over chicken; sprinkle with desired amount of salt and pepper. Add chicken stock and wine to slow cooker. Cover and cook on LOW 8 hours.
2. Transfer chicken from slow cooker to a serving platter, using foil sides as handles. Transfer garlic cloves from slow cooker to platter, using a slotted spoon. Pour cooking liquid through a cheesecloth-lined wire-mesh strainer into a measuring cup; discard solids.
3. Pour 1 cup cooking liquid into a small saucepan (reserve remaining cooking liquid for another use, such as rice or couscous); whisk in flour. Bring to a boil, and cook, whisking constantly, 2 minutes or until thickened. Stir in chopped thyme. Serve with chicken.
4. Note: We tested with Swanson Unsalted Chicken Cooking Stock.

vegetable cooking spray, butter, garlic, apricots, thyme, rosemary, chicken, kosher salt, freshly ground black pepper, white wine, cheesecloth, flour, thyme, rosemary

Taken from www.myrecipes.com/recipe/chicken-40-cloves-garlic-1 (may not work)