Slow-Cooker Forty-Clove Garlic Chicken

We seem to be eating more and more chicken these days. I’m not sure why that is. Coming up with new ways to serve the same old thing does get to be a bit much. One thing I can promise you about this chicken is the aroma.

My house smelled like garlic. Not just the kitchen, but everywhere. It began when the garlic was peeled, and continued up until the slow cooker was washed, dried and put away. Now if you aren’t a fan of garlic, this might not be the dish for you. But if smelling garlic gets your mouth to water, then by all means, pull up a chair.

The recipe was intended to be made with eight Drumsticks. I’m sure it would have cooked up just as delicious, but when Hubby and I were putting our shopping list together, what was in the freezer were a few legs and a couple of bone-in thighs. Dark meat is dark meat. I say if a recipe can’t be tweaked a little to use what you have on-hand, it’s not worth a hill of beans. Okay, I get if you are planning a Christmas Ham and what’s in the freezer are Lamb Chops, you might just need to find a different recipe or buy the ham. But when it comes to chicken, most recipes are adaptable. An exception might be Roast Chicken. And that’s really more about presentation since a roast chicken is cut up in the end, right?

Hope you have an amazing day . . . And hope you give this slow-cooked chicken a try. Yum!

Slow-Cooker Forty-Clove Garlic Chicken
1 large Yellow Onion
3 head Garlic
4 Chicken Legs
2 bone-in Chicken Thighs
1 tablespoon Olive Oil
2 teaspoons Paprika
2 teaspoons Salt
1 teaspoon Black Pepper
1/2 cup Chicken Stock
1/2 cup White Wine
18 slices French Baguette
Olive Oil as needed

Peel and slice onion into slivers, break apart. Place onions in the bottom of the slow cooker. Peel all the garlic cloves, set aside.

In a rimmed baking pan, mix chicken, olive oil, paprika, salt, pepper and garlic cloves. Toss well with your hands to coat and distribute seasonings with the oil. Pour seasoned chicken and garlic cloves into the slow cooker on top of the onions. Add chicken stock. Cover and let cook on HIGH for 4-1/2 hours or LOW for 7-1/2 hours.

With a large slotted spoon, carefully remove chicken from the slow cooker (the meat will be falling off the bone. Place in a casserole dish, hold in a warm oven.

Strain juices from the slow cooker into a large skillet. Remove any bits of bone from the strainer, adding the onion and garlic to the skillet. Add white wine. Bring to a boil, reduce heat and let simmer for about 12 to 14 minutes. Spoon wine-infused liquid over the chicken, cover and keep warm until ready to serve.

Slice baguette into 1-inch thick rounds. Brush rounds on both sides with olive oil. Place on a baking sheet. Heat broiler element of the oven. Place baguette rounds under the broiler, about 4 inches or so from the heat source. Broil until just beginning to brown. Watch carefully, remove from oven and serve with chicken.

A nice supper awaits when served with steam Green Beans and Vegetable Rice Pilaf. And in case you are wondering about the bread – smear some garlic on the bread, then pull the chicken from the bone, add it to the bread and there you go – an amazingly delicious mouthful!

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If then you were raised with Christ, seek what is above, where Christ is seated at the right hand of God
Colossians 3:1