Recipe from A Year of Slow Cooking

This is a recipe that’s been floating around the blog world a lot in the past year.  They all have their own little twist, but they all involve chicken and tons of garlic!

It was funny as I was sitting there peeling 30-something cloves of garlic – J kept walking by giving my strange looks, and asking if that was all for dinner that night.  🙂  Yep – it was!

We both thought this was good.  Honestly – the garlic was not overpowering at all.  It was definitely there – but not at all what you would expect. 🙂  But – if you make this dish – you should definitely like the taste of garlic.

By the way – anyone know a quick, easy way to peel garlic but keep it intact?  Typically I just smash it and the skin comes right off – but that’s obviously not keeping it intact. :p

4 lbs bone-in chicken (I used thighs and drumsticks and removed the skin)
1 large onion, sliced
1 T olive oil
2 t kosher salt
2 t paprika
1 t pepper
20-40 cloves garlic (I used about 30), peeled but kept intact

Place the onion in the bottom of the slow cooker.

Toss the chicken pieces with remaining ingredients in a large bowl, then place in the slow cooker.  Cover and cook on High 4-6 hours, or Low 6-8 hours.

You do not need to add any liquid – the chicken will generate enough that it won’t burn.