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.