40 Clove Crock Pot Chicken

4 chicken breasts with skin on
salt and pepper, to taste
2 tablespoons olive oil
40 cloves of garlic, peeled but still whole (about 3 bulbs of garlic)
3/4 cup chicken stock
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 tablespoon butter

1. Spray the inside of your crock pot with non-stick spray. Rub the chicken generously with salt and pepper. Place in the crock pot.

2. Heat your olive oil in a small skillet and add the peeled, whole garlic.  Cook for 5-8 minutes over medium heat until the garlic is golden and fragrant.  Add the chicken stock and cook another 3-5 minutes over medium heat.

3. Pour the garlic and stock mixture over the chicken in the crock pot, and sprinkle the thyme and rosemary over everything. Add in the bay leaf. Turn the crock pot to low and cook for 3-4 hours.  When ready, remove the chicken and place on a separate platter, then cover with foil to retain its heat. Set aside.

4. Pour the juices from the pot through a mesh sieve into a pot, then press the garlic through the sieve to form a paste. Cook the gravy with a tablespoon of butter over medium-high heat until slightly thickened, about 5-8 minutes. Serve over the chicken with mashed potatoes.