How many slow-cookers is too many? The reason I ask is because I’ve just shared with you an awesomely sinful recipe to honor National Chocolate Nut Day that utilizes a slow cooker, and that got me in a “slow-cooker” frame of mind. Which is fine, if you happen to have more than one slow-cooker.
I have a big, oval slow-cooker that can handle a whole chicken or a few racks of ribs; two antique round cookers (they must be antique because I’ve been cooking in them for over 30 years now) that are great for soups or stews; a duel pot slow-cooker (great for parties); and a triple-pot slow cooker (awesome at the Holidays). I have yet to get into this Instant Pot cooking rage. I just don’t know enough about the pots and frankly, haven’t done much in the way of homework. It seems that the Instant Pot is a real multi-tasker – a slow cooker, a pressure cooker with an array of programmable settings. I do like the idea of cooking a stew in under two hours. That would have been great when I was a working gal, but now that I’m a lady of leisure (yeah, right), I’m just not sure what the advantages are of an Instant Pot. With my slow-cooker, you’ve got HIGH, LOW and WARM. Simple. If any of you out there have thoughts, I’d sure love to hear from you.
Now where was I again? Oh yeah, slow cookers . . . I love garlic and chicken together. I’ve shared pages and pages of Garlic-Chicken recipes with you. Some of my favorites are those of the 40-Clove variety. This is similar, with about half the garlic and some smokey goodness from the paprika. Hope you enjoy . . .
Slow-Cooker Garlic Bulb Chicken
3 lb Chicken Fryer
1 teaspoon Salt
1 teaspoon Smoked Paprika
1/4 teaspoon White Pepper
1 teaspoon Olive Oil
1 large onion
1 Bulb Garlic (about 20 cloves)
Cut chicken fryer into 8 pieces. If the breast pieces are large, cut in half for a total of 10 pieces of chicken. Rinse and pat dry with paper towels. Set aside.
Peel and slice onions. Arrange onion sliced in the bottom of a 5-Qt slow cooker.
Separate garlic into cloves. DO NOT peel. Set garlic aside.
In a small bowl, mix salt, smoked paprika and pepper. Add oil to form a paste. Spread seasoned paste evenly over each chicken piece. Arrange chicken pieces on top of the onion slices. Place the garlic cloves around the chicken.
Cover cooker, cook on LOW for 8 hours undisturbed.
With a slotted spoon, remove chicken from the cooker and place on a serving platter. Arrange onions around chicken.
The garlic can be squeezed from their skins and used with the chicken, mashed in potatoes or served with a vegetable such as steam green beans.