1 package of bone-in chicken breasts
So, put your garlic in the crock of your slow cooker, and pull the chicken out of the skillet. Don't leave all of those lovely brown bits in the bottom of the pan! While the pan is still hot, pour the chicken stock in, and scrape the flavor bombs off of the bottom of the pan. This is called deglazing, and is the basis of many sauces.
So, put your chicken in the slow cooker, over the garlic, and lay on the bay leaves, basil and lemons.
Pour in the olive oil, until it covers the chicken by about 2/3rds. This should be about 2 cups of olive oil, but it could be more or less. Set your slow cooker to low, and let this cook for 6-8 hours, or on high for 4 hours. If you choose to do this in the oven, put all of this in a dutch oven, and bake for 3-4 hours at 400*. I like to serve this with some rice pilaf and steamed broccoli, but to each their own, of course!