40 Cloves Chicken & Noodles

Place garlic cloves and chopped celery in the bottom of a 5-6 quart slow cooker pot.

Heat oil in a large nonstick pan over medium high heat. Brown chicken on each side. Don’t over crowd the pan—you’ll probably need to do this in batches. Once chicken is browned, place it on top of the garlic and celery.

Finely mince fresh herbs. In a small bowl, whisk together wine, lemon juice, vermouth, fresh herbs, salt, pepper, and red pepper flakes. Pour mixture over top of the chicken.

Cook on low for 3-4 hours, or until juices run clear. Carefully remove chicken from the pot and shred as much as possible, removing bones. Set chicken aside and discard the bones.

Bring a pot of water to a boil. Cook pasta as instructed on package. Remove pot from heat and drain the noodles. Add pasta to the slow cooker and toss it in the cooking liquid. Serve pasta topped with shredded chicken and cloves of garlic.

You can usually find Jerusalem artichoke noodles/linguine in the pasta aisle with the specialty pastas. It lends a nice, warm, nutty flavor that meshes well with the garlic. If you can’t find them, everyday linguine will do the job just fine.