Instructions

1. Preheat your oven to 400°. Take your 2 gloves of garlic and slice the tops off so each clove is exposed. (This is important, if you leave some cloves intact, they will be difficult to get at later.) Place them on the sheet of tinfoil, cut side up, and use the the olive oil to rub over the each head. Be sure to cover them thoroughly, so they don’t burn. Sprinkle with salt and pepper and fold the tinfoil into a packet to enclose the garlic completely. Place in the oven and bake for 60-90 minutes until the cloves are a deep golden-brown.
2. Once the garlic is done cooking, remove it from the oven and it should be a beautiful golden brown color. Squeeze each head from the bottom to release the individual cloves. (Use an oven mitt to protect your hand if you are impatient like myself, otherwise just wait for it to cool.) Dice the cloves finely and add them to the Crock Pot along with the remaining ingredients. Cook on high for 3 hours or low for 5-6 hours.
3. Shred the chicken breasts using two forks and serve immediately.