I love garlic, so when I saw this recipe over at A Year of Crockpotting, I had to try it. It did not disappoint. The garlic takes on a nutty, roasted flavor and the seasoning on the chicken compliments the other flavors. I served the garlic and onions over angel hair pasta. I’m pretty sure this was the fanciest chicken leg meal I’ve ever eaten.
Here’s what you’ll need:
3-4 pounds of chicken (I used a large pack of legs. You could use any cut you like)
1 large onion, sliced
1 Tbs. olive oil
2 tsps. paprika
2 tsps. kosher salt
1 tsp. pepper
20-40 garlic cloves, peeled but left whole (I used 1 bulb of garlic)
Toss the onions in the bottom of the crockpot. In a large bowl, mix the chicken with the other ingredients. I used my hands to mix it all up. Put the chicken in the crockpot on top of the onions. Cook on high for 4-5 hours or low for 7-8 hours.
Because of the paprika, the chicken turns out an appetizing color, something I find unusual in crockpot cooking. Still, chicken legs are not very photogenic. (Neither are my own legs though, so I shouldn’t point fingers. Okay, that’s enough appendage talk.) I served the garlic and onions over angel hair pasta and it was perfectly yum. The garlic would also be good smeared on hot bread.
Mrs. Jelly Belly says
Oh, this is perfect! I was just trying to decide what I should do with the big package of chicken legs I bought on a whim. Now I know! And I would LOVE it if my chicken ever came out of the crockpot looking like that. Can’t wait to try it – thanks!
Do you really get 20-40 garlic cloves out of one bulb?
Cheri, it depends on the type of garlic, I think. I’ve had some bulbs that have small cloves and some that have really big cloves.
I think it looks delicious!
Thanks for coming by and sharing my SITS day with me yesterday. It was GREAT!
Yay! I can’t wait to try this recipe! With a newborn in the house, the crockpot has been my new best friend…due to lack of time to actually stand at the stove and cook up something yummy for my hubby.
If you are breast feeding, don’t eat this meal. There is too much garlic which can affect your milk and give the baby gas or colic .
I’m excited to try this. I’ve heard it’s got amazing flavor!!!
This looks so good…you have no idea how much I love roasted garlic. And MORE garlic is even better!
Now I’m hungry for garlic! Thanks for sharing!
I have to go to the store for onions and garlic tomorrow! This is going to be our Saturday or Sunday meal. Too bad tomorrow’s pizza and movie night or I’d be making it then.
I love your recipes. I tend to always cook the same things over and over and get bored with what I’m cooking. This gives me something to look forward to and it also makes my family happy.
Don’t you just love that blog! I don’t use my crock nearly as often as I should.
This recipe sounds great!
I made this with boneless, skinless breasts. It was wonderful! With two little ones I need plenty of easy, flavorful recipes and this fit the bill. I’ll definitely be checking back for more recipes. Thanks!
Mmmmmmmmmmmmm. Looks so good! I do so heart the crock pot. Set it and forget it. Ah ha.
I have made this and my kids (8&10) LOVE it! Served with couscous or brown rice and a green veggie and dinner is served in minutes!
Kathy A says
Looks like another winner!
Made it and everyone LOVED it! Huge hit! I’ll definitely be making this again.
Wow…this was really good! I loved how the skin came a little crispy…very unusual for a crockpot. I will definitely make this again, and I’d be proud to serve it to company!
This looks incredible. Did you skin your chicken? And did you just serve it over plan angel hair? I was wondering if it made some kind of au jus or sauce while in the crockpot that you put over the noodles.
Julie, I don’t skin the chicken. It does make a good au jus with the garlic and onions. Yum!
Dawn Farias says
I made this for dinner today and it was SO good! Thank you. A new one for our rotation, for sure.
I tried this recipe last night and my family LOVED IT!! My husband is such a picky eater and he wants me to make this one again!! Thanks for all these great ideas!! :O)
I’m making this for dinner tonight with chicken thighs. The house smells wonderful already. Can’t wait to try it!
I did this with boneless, skinless breasts and it was tasty. You can prep, mix, and freeze all ingredients except the onions. Well, I suppose you could slice and freeze them separately. I just dump all the ingredients, except the onion, into the freezer bag, then seal the bag and squish it around until the chicken is evenly coated with seasonings before putting it in the freezer. On cooking day, simply slice the onions and put them in the crockpot, then dump the frozen chicken mixture on top and cook on low. I served it over couscous.
Super smart to freeze it and have it ready to go.
I have moments of brilliance. 😉 Actually, I had a bunch of chicken for a half-month menu and it would have gone bad if I left it in the fridge, so I just prepped and froze the chicken for three different meals.
why not the onions in the freezer bag?
British American says
I’d love to make this, but my husband isn’t a garlic fan, so I don’t think I can pull this one off! 😛
We loved this it was great!!
Im new at using the crockpot. This sounds good, but do I not need to add any extra liquid to the crockpot to cook?
Aaron, you won’t need any extra liquid. The chicken and onions release moisture as they cook.
Good thing I read the comments first. Making this tonight and I was wondering the exact thing. Thanks Aaron for asking.
I just made this in a pressure cooker… 60 mins.. i substitued chicken rub for paprika (bought pap but cant find it) and its all done. Tons of juice that will go over orzo tonight.. Not as pretty as the picture but will do.. Fell apart when touched with a fork. I guess if you want it browner you can throw in the oven..
I really need to try pressure cooking!
I try to make things easier for me when cooking for five. Alot of times I dont feel like cooking. So I take a lot of crock pot, slow cooker meals and do also in pressure cooker to see if taste is any different so far it has not proved anything different accept the time.. This was prep in 10 mins and left in pressure cooker for 60 mins all done with tons of liquid. Tonight i may throw in oven to brown the chicken a bit more will see.
I’m super excited to try this because I have a big pack of legs in my freezer. I think I’m gonna try and puree the cooked garlic and onions in with some mashed potatoes. Or maybe even bake some potatoes, scoop out the filling and mix it with the onions & garlic, and stuff it back into the shells to twice bake them.
My mouth is watering already!
I made this today. Sadly, we did not like it. The flavors, for us, were not a good match. Don’t know what went wrong, but won’t be doing this again.
stephanie millings says
Oh, your recipes are lovely. Where have you been all my life.lol
What I am preparing for this evening. It already smell wonderful in my home 🙂
This is cooking away in my kitchen right now – the house smells amazing! Thanks for a great new way to cook chicken!
I tried this recipe two nights ago and it was AMAZING!!!! My favorite part was smearing the olive oil, garlic & onion mixture (from the bottom of the crockpot) onto slices of toasted french bread. SOOOOOOOOO GOOD!!!! Thanks for sharing this recipe!!
This was great and my toddler loved it! Thanks for the recipe!
What about chicken breast instead chicken legs?
That would work fine.
I’ve made this recipe yesterday and although me and my family liked the taste, I think it can be made better.
I left it in the Crockpot for 5 hours on low but the result was to dry and it was hard for me to remove the skin, it had become too soft. The idea was to not remove it in the beginning for extra flavor. It’s true that the chicken cooks in its own liquid and the liquid that comes from the garlic and the onion, but if you need sauce to go with your rice, it’s not enough.
Since I use my crockpot, I think that it becomes too hot on low temperature, the liquid that’s in it always boils after some time, but I always thougt the crockpot should not operate at boiling temperature. Does anyone have the same experience?
Planned to check some more recipes on this site.
Oscar, how full is your crockpot? One thing that can cause overcooking is having the crock not full enough. That causes things to cook too fast.
Yesterday the pot was half full, but some other time it was 3/4 full and it boiled too. I never filled it up to the edge.
Hmmm, that should be full enough. Maybe your crockpot just cooks much hotter than others. Sorry I’m not more help.
Thanks for your help anyway. And wish you delicious meals.
I found this on the net:
“I wrote to Desjardins (Crockpot mfr) a couple of years ago about this – Crockpots running too hot – and after some run-arounds they told me that they did increase the cooking temperature of all of their “slow cookers” due to “the regulations” (her term to me). I suspect “the regulations” were from their legal department as a precaution against getting sued rather than from the federal government. Slow cooking at temperatures below the boiling point CAN allow rapid bacterial growth, but that’s an issue that should be dealt with through proper ingredient preparation and attention to cooking (don’t remove the lid for at least the first 3 hours)”
So I’m wondering what’s the use of my crockpot if it’s not able to keep the temperature below the boilingpoint!!! Ideal temperature for preparing tender meat is 160-190F, so I read somewhere.
I’m going to experiment with slowcooking in my oven,
We had this for dinner tonight and it was delicious! We spread the cooked garlic onto rolls. I cooked mine on LOW for 4 hours and it came out perfectly. Thank you for the recipe!
I buy the jarred containers of garlic. How much would you suggest to add instead of using fresh garlic?
Christine, I think there’s a measurement on the jar that will say how much equals one clove of fresh. But also, because this recipe uses whole cloves, you will want to use less. Maybe the equivalent of 4 cloves crushed.
Just found this recipe and it looks great as I am living in Thailand and it uses minimal ingredients! Wondering if you think it would be okay to use sliced chicken breast to reduce cooking time? I usually throw some sliced chicken with teriyaki sauce into the crock pot and it comes out fine, but I am thinking maybe I should add a bit of chicken broth. Thoughts?
I was wondering about using chicken breasts, too and I found the answer above. Tiffany said she made this with breasts and it came out great. I’m going to do it!
When my husband and I were living in China, I used my rice cooker as a crock pot and it worked pretty well. The main thing i found was to make sure you have moisture in it, so for a recipe like this you may have to experiment I think it can work. You may just want to add just a bit of chicken broth or chicken essence to the bottom and then add the ingredients.
I was so excited to try a chicken recipe for the crockpot that looked GREAT. I did everything to the recipe. Unfortunately it was not good. Won’t be making this again.
Letty, I’m sorry it didn’t turn out. I’ve made this multiple times and it’s one of our favorites. Sorry it was a miss for your family.
Think I could use a whole chicken?
Yes, I think that will work fine.
I’m new to the crockpot cooking and I love it. Do I have to add water or a liquid to the crockpot to make this?
No, you only need the ingredients in the recipe.
Followed recipe to the T: 6 hours on low and I have overcooked, mushy chicken. Bummer.
How full was your slow cooker? If the crock isn’t very full (less than half), it will cook too hot. Sorry it didn’t turn out.
hi, I’m cooking this now and noticing that the natural juice has filled up the pot almost to the top. I am using chicken quarters and it is boiling in it. Is this how it’s supposed to be? I didn’t add any liquid. I thought it was supposed to be cooked dry. Is this normal or am I doing something wrong?
Eric, the chicken will create broth, so that is normal. I hope you enjoyed it.
I was so proud of myself for getting this into the crockpot before the start of my workday, then realized after if was in that I forgot the olive oil. Do you think that will make a difference?
I don’t think it will hurt anything. It may be a little different, but really, I don’t think it will be a problem.
What size crockpot for the garlic chicken . I am using a whole chicken cut up . Should I adjust amount of ingredients since I am using whole chicken
Use a 5 or 6 quart crockpot. I don’t think you’ll need to adjust the other ingredients.
Heartland Stitcher says
Made this in the pressure cooker and it took 8 minutes on high pressure (80 lbs). Served it with green beans as we are dieting. We enjoyed it very much! Thanks for the recipe.
I havea bag of frozen chicken parts. Do I need to thaw it out before I put them in the crock pot? If not does the cooking time change?
If they have bones, you might want to thaw them at least partially. If it’s boneless, I do start those from frozen on high and turn them down later. Some people aren’t comfortable starting from frozen though.
When do you add the garlic
Mix it in along with the chicken.
Just made this yesterday … OMG …. It looks so Amazing and tasted amazing … I did A TWIST….. On the bottom of the crock pot I put a few whole Idaho potatoes and Onions…
It turns out beautiful and Tasted Amazing … used the garlic cloves when done and toasted french bread and rubbed the garlic over it … with some smashed garlic potatoes WHAT A HUGE HIT !!!!! WILL MAKE THIS OFTEN …, TY FOR SHARING
I love the idea of using whole potatoes on the bottom. Thanks for sharing!
I was just wondering if you add any type of liquid to the chicken mixture in the crockpot. I’ve always heard that to cook anything in a slow cooker you need to add some kind of liquid. It looks delicious, btw.
No extra liquid needed. The chicken and onions add enough broth as they cook.
Helen Hilton says
I loved your recipe, including the leg description! thanks for sharin, I will cook it on Sunday
i ate that every sunday it’s normal here in balkan
Judy wootan says
I wish i understood the garlic. I love garlic but i really don’t understand how much is meant for the recipe. Could someone explain?
This recipe uses quite a lot of garlic. Most recipes will only use 1 or two cloves of garlic. This recipe uses a whole bulb of garlic.
So just 1 bulb right?
Tomorrow I will try this garlic chicken
U said one bulb of garlic peeled but left whole? & did u use the whole pack of chicken?
You’ll separate the cloves in one bulb of garlic. Take all the papery skins off the cloves, but don’t crush or chop them. Just leave the cloves whole. Yes I used all of that chicken, about 3-4 lbs.
Brandi McGlothen- Rancifer says
Loved the meal. Added one other ingredient. I followed the directions till the end. The meal just needed a kick so I added 1 teaspoon and a half of Tony Chachere’s Original Creole seasoning. I’m from New Orleans and Tony’s goes great on everything. To complete the meal I served over rice with Potatoe Salad, French style green beans and dessert was peach cobbler.
carolyn bailey says
Garlic Chicken Crockpot — You never said when to add the garlic,, is it with the onion in the bottom of the crock pot or on top of the chicken?
Beth Moore says
Carolyn – It gets rubbed on the chicken with the other ingredients and dumped in the slow cooker on top of the onions
My family is not big on the chicken legs so we usually do breasts, but this looks absolutely amazing and a must try.
I made this tonight with chicken breasts in the instant pot. I am new to my instant pot so after they were done I was worried they weren’t all the way finished so I tossed the chicken and some juices in a skillet and browned th up just to be extra safe. My family loooooved it! Yay! The flavor was sooo good.