Eight to ten hours later dinner is served!
A couple of years ago I made a profound discovery in the kitchen. Meat cooked with the bone still intact tastes 100 times better than regular chicken breasts. (It’s also MUCH MUCH cheaper!) If you don’t believe me just try this easy peasy 40 Clove Chicken in the Crockpot. 🙂 (These days we hardly EVER bake regular boneless chicken breasts as we prefer baked chicken.)
Rinse chicken and pat dry. (I recommend using paper towels and disinfecting counter and sink afterwards.)
Spray CrockPot with non-stick spray. Chop 2 stalks of celery and place in bottom of slow cooker.
If you have a favorite poultry seasoning feel free to use it in place of mine. Here is what I usually use. Combine: 1 t. salt, 1 t. dried sage, 1 t. dried thyme, 1/2 t. dried rosemary, 1/2 t. pepper.
Since we do not usually eat the skin on our chicken I like to place the spices directly under the skin.
I usually use a small spoon to place the spices deep inside under the skin on the chicken breast.
Slice a lemon and place deep inside the cavity. This gives the chicken a wonderful flavor! 🙂
Rub chicken with olive oil and place in slow cooker. Add remaining spices to the chicken and rub in.
Add 1 c. of chicken broth around chicken. Separate 3 heads of garlic into individual cloves (do not peel). Place around chicken. Cover and cook about 10 hours or until chicken is done.
Remove chicken and place on a serving platter. Allow chicken to cool slightly. Serve with toasted French bread or Italian Bread. We like to squeeze the roasted garlic from the skins and spread on the bread. Around our house we also like to call this Point Chicken. We have such fond memories of enjoying it with friends from our former church (The Point). 🙂
Emerson Family 
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