This recipe is so flexible just use what you have you don’t even have to worry about the proportions. I’ve made this with 1 thigh to a whole chicken. For the garlic you can use smashed cloves or spoons full of that jarred minced garlic. For the ginger use at a piece that’s peeled at least 2 inch for one piece of chicken. The more the better. It’s never been an overwhelming ginger taste for me and I’m not the biggest ginger fan. And then water to cover your chicken or to fill your crock pot.
When I cook a whole chicken usually it’s more meat in proportion to the broth so I’ll often save some of the meat to use in enchiladas or something. But keep in mind the chicken will be a bit flavorless since it’s been infusing your soup the whole time so if you want to use it in something else you’ll want to use a lot of seasoning. Do not eat the piece of ginger it’s just there to flavor the soup. If you didn’t chop up the garlic you can discard that too.