Moist, delicious, garlicky chicken. Life is good, and just got a teeny bit better. What a wonderful recipe packed with roasted garlic goodness.

This is a reader recipe sent in by Veronica.

Thank you so much, Veronica-----this is a fantastic recipe.





She usually uses about 20 cloves of garlic, and I tried to go up to 40 cloves, but ended up only having 33 in the house to use.





I used two packages of drumsticks for the chicken, but you could easily throw a whole bird in or use 3-4 pounds of your favorite chicken parts.

The Ingredients.

serves 6

3-4 pounds chicken

1 large onion (or 2 bitties , like I used), sliced

1 tablespoon olive oil

2 teaspoons kosher salt

2 teaspoons paprika

1 teaspoon pepper

20-40 garlic cloves

, peeled, but intact

The Directions.

I used a 6 quart oval slow cooker . Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker , on top of the onion.

Do not add water.





































Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be.





If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.

I cooked our chicken on low for 7 hours, then kept it on warm for another 2.

Veronica serves her chicken with a salad, mashed potatoes, corn, and green beans. I served it with quinoa and asparagus.

The Verdict.

This is wonderful! The onion and garlic had a mild, nutty garlic flavor that was a bit sweet. Some of the larger cloves of garlic that were still intact were kind of strong---they itched my nose.





The kids ate the chicken (no onions or garlic for them) dipped in bbq sauce.





Adam and I each ate 3 drumsticks that night, and I used the leftovers to make some

last night.

Thank you so much, Veronica!











