Slow Cooker 40-Clove Chicken
cut into serving-sized pieces
Salt and pepper
dry white wine
chopped fresh parsley
or 2 tsp dried
Pinch of red pepper flakes
peeled, about 3 heads
Juice and grated peel of 1 lemon
Remove skin from chicken, if desired. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat and add chicken. Cook 10 minutes or until browned on all sides and set aside.
Combine wine, vermouth, parsley, basil, oregano, and red pepper flakes in a large bowl.
Add chicken to herb mixture and coat well. Add garlic and celery to slow cooker.
Place chicken on top of celery in slow cooker, and sprinkle with lemon juice and peel. Add any remaining herb mixture.
Cover and cook on LOW for 6 hours or until chicken is no longer pink in the center.
Recipe courtesy of Romayne Lindstrom, Iola, WI.