Every time I write about slow-cooked dishes, I drift off into reverie thinking about the flavors mingling and deepening at that perfect temperature just below a simmer.
And slow-cooked garlic is one of my all-time favorites. Add in some chicken thighs, deliciously textured mushrooms and potatoes, and, well, it’s a satisfying dish that’s made to be savored with every bite, especially as we welcome the subtle chill of autumn air.
This recipe relies on Roasted Garlic Mojo for flavor. You can make it in a matter of minutes from ingredients you likely already have in your pantry, and it keeps for a long while in the refrigerator.
In a 6-quart slow cooker, combine the onion, mushrooms, potatoes, chiles, Roasted Garlic Mojo, herbs and 1 tablespoon salt. Mix well, spread into a flat layer and pour in the Worcestershire sauce and chicken broth. Lay the chicken thighs on top, skin side up, and sprinkle them with salt. Cover and turn the slow cooker on high. Your Roasted Garlic Chicken will be done in 6 hours, though you can hold it for longer. (My slow cooker can be programmed to switch from high after 6 hours to a "keep warm" temperature for up to another 6 hours. Some slow cookers click to "keep warm" automatically; others need to be switched manually.)
When you're ready to serve, heat your broiler and adjust your rack to the upper third of the oven. Carefully transfer the chicken (still skin side up) to a rimmed baking sheet, pat the skin dry with paper towels, then slide under the hot broiler. In 1 or 2 minutes, the skin should be crispy and browning.
While the chicken is crisping, turn the slow cooker to high and stir in the spinach. When the spinach is wilted (it shouldn't take longer than a minute), taste and season with salt (usually 1/4 teaspoon, depending on the saltiness of your broth.) Divide the mixture among 4 warm deep plates, top with two of the crispy chicken thighs and sprinkle with chopped herbs. Dinner's ready.
The photo of this dish is so beautiful, and the ingredients so simple, yet rich and vibrant. I cannot wait to make this dish this weekend!! Thank you!
what can I substittute for “epazote” leaves?
Cilantro is usually a good substitute for epazote. Hope that helps!
How about cooking it in the oven or on stove top? I don’t own a slow cooker.
This sounds like a great recipe for a cold day. I do not have a slow cooker, could I put an enamel over cast iron pot in a low oven instead? What temperature would you suggest? About 200, or lower? Thanks
Making this recipe this weekend after a trip to the farmers’ market to get spinach, mushrooms, and potatoes. This is my kind of slow cooker dish.
please let me know after you make it if you love it
please let me know if you love it after you make it
Need help w herbs in refrigerator .seen ur show and u took out wrapped in cloth ?
Hi could you tell me where I to get tha roasted garlic mojo Recepie thanks
The mojo recipe is linked in the ingredients; just click the text that says red “roasted garlic mojo.”
Here’s the link, just in case: http://www.rickbayless.com/recipe/roasted-garlic-mojo/
I live in France and do not have a slow cooker. How can I adapt this slow cooked recipe to an oven or on top of an induction stove?
Made this tonight and it was good but not great…went all out with shitake, trumpet and baby portebellos, red, white & blue lil’ taters, two Anaheim green chilis…. I probably won’t make it again….sorry Rick.
I just made it! Velvety and rich. The garlic was the potpourri for the day! This is a keeper for sure! Need some crusty bread to go with. Not sure about wine for this one…
I just made this, and while I enjoyed the result, will need to keep the following in mind next time I make it (which I will): 1) use mushrooms with flavor, not button mushrooms, which were all I had available. 2) use peppers with some heat. I used Padron peppers, and got nothing. 3) decrease the amount of liquid, because this wouldn’t fit in my slow cooker. this is a wonderful recipe that I can’t wait to try again.
HELP! Dying to make this but what is Garlic Mojo? Do I make or buy it, is it just roasted garlic?
The link is in the recipe; just click through to learn how to make it. It’s easy!
Think of it like an oily garlic seasoning for sautéing potatoes, basting grilled vegetables, making omelets or dressings—pretty much anything you can think of!