This is tasty slow cooker chicken. It becomes sort of a pulled chicken, so plan accordingly for sandwiches (I recommend baguette).
40 cloves of garlic (roughly 2-3 heads). DO NOT CHOP. Obviously peel them, though.
10-12 bone-in skinless chicken thighs
1 tbsp chopped fresh rosemary
1/2 cup dry white wine
3 tbsp lemon juice
Sprinkle chicken with salt, pepper, and rosemary.
Spread garlic at the bottom of the crock pot, then add chicken on top, then pour in wine and lemon juice.
Cook on low for 6 hours.
After 6 hours, remove chicken and half the garlic and transfer to a dish or tupperware with sides. Mash the remaining garlic cloves in the juices, then transfer to a saucepan. Bring mixture to a boil, then simmer to reduce/thicken.
Shred chicken and mix with garlic. Be sure to remove bones.
Add reduced sauce to chicken. Mix.
IMPORTANT NOTE: The shredding is something I recommend based on my own experiences with this recipe. If you don’t find your chicken is soft enough to shred, or don’t want shredded chicken, don’t worry! This recipe was originally intended to be served as whole chicken thighs, they just fell apart on me. But if yours come out whole, just pour the sauce over them and serve with baguette.