In Praise of the Braise
Slow Cooker Garlic Chicken is so easy to make I feel a little uncomfortable calling this a recipe. If you can brown meat and plop it into a slow cooker (and you can), then this dish is for you. It is for everyone.
To me, a braise is the best thing about the winter months. It simply entails quickly browning meat over high heat then letting it simmer slowly over low heat on a stovetop, in an oven or slow cooker. Add vegetables, herbs or, in this recipe, lots of garlic cloves. It is a technique that will adapt to be as simple or fancy as your life will allow.
Splitting a head of garlic in half and adding it to the pot to cook slowly in its own skins ensures there are no sharp pungent odors or flavors. Slow cooked garlic adds a richness and depth to plain chicken that my kids find warming on the coldest days. I like garlic’s reputation as an infection fighter, warding off viruses and bacteria, which makes it seem like a smart choice for dinner during the height of the flu season.
I’ve stopped buying rotisserie chicken and started doing a weekly braise in my slow cooker with bone-in chicken breasts instead. It’s less expensive, I have more meat, and, most importantly, a residual nurturing bone broth to make into a sauce or use to enrich chicken broth for soups.
As you have likely already read, the magical powers of chicken soup is more than just lore. Simmering bones and rendered chicken fat provide powerful immune benefits and literally help keep us warm and full when the weather outside is cold.
Dinner is ready not only for tonight but with leftovers for tomorrow, as well (or perhaps the next day, too.) You might have been expecting a recipe today but what I dare offer here is a way of life with an easy meal worthy of weekly devotion.
[seo_recipe id=”1555″]
- 2 lbs. bone-in chicken breasts or chicken thighs, or a combination.*
- 2 Tablespoons olive oil
- 1 cup low sodium chicken broth
- 1 head garlic, cut in half
- Salt and pepper
- Generous season the chicken with salt and pepper.
- Select “Saute” and “More” on the Instant Pot, add olive oil.
- Once oil is shimmering (a drop of water flicked into the pot immediate sizzles), add chicken, skin side down.
- Brown chicken until golden and turn to brown the other side.
- Press “Cancel” on the Instant Pot
- Carefully add broth and garlic to just cover the chicken. Add more water, if necessary.
- Fasten lid, press “Pressure Cook” on “High” and set timer to 12 minutes.
- Let pressure naturally release for 10 minutes then manually release (see Instant Pot directions)
- Remove chicken to a plate and let cook a few minutes. Using two forks or your hands, shred chicken off the bone and toss the bones. Go through meat carefully to ensure all little bones are removed.
- Using a slotted spoon, remove garlic halves. Gently press to separate cloves from skin. Mash garlic cloves and discard the skins.
- Strain chicken broth and add garlic cloves. Reserve or freeze broth for another recipe.
- Keep shredded chicken in the fridge. [url href=”https://www.familyandforks.com/2020/04/13/10-quick-dinners…shredded-chicken/” target=”_blank”]Here[/url] are some recipe ideas for quick dinners utilizing shredded chicken.