She Wore A Yellow Apron: Slow Cooker Chicken

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I’ve almost chosen this week’s recipe before, but it never seemed to be the perfect time until today.  This is one of those recipes that’s not too difficult to put together, but it does take time to complete, and I want to be around to monitor it the first time.  Since I plan to be around the house most of today, this is my chance to make Slow Cooker Chicken. 

In anticipation of making this recipe, I already went to the store and bought the ingredients.  I needed to buy 3-4 lbs. of bone-in chicken pieces, but since it doesn’t specify exactly, I chose one package of drumsticks and one of thighs.  I also needed plenty of garlic cloves and one onion so I grabbed those while I was there.    

Since this is a slow cooker recipe, you do have to have a slow cooker, and it should be 6-quarts or larger.  I choose one of my slow cookers and plug it in to start heating.  I then slice up the onion and place all the rings on the bottom of the stoneware insert.  Next, I take all the chicken pieces and place them in a big bowl to season.  At this point, I need to peel between 20 and 40 garlic cloves.  Since they are giving me the option to choose the amount of garlic, I only peel about 25 cloves because that sounds like plenty of garlic to me….and it was taking some time to peel all of them.  I think I need more practice on this.  Anyway, I then toss the chicken with the garlic, some olive oil, salt, pepper and paprika.  After the chicken is well coated in all the seasoning, I pour it into the slow cooker on top of the onion and put the lid on.  I set the slow cooker for 8 hours and just let the chicken cook.

It is now 8 hours later and the chicken is definitely done.  I try to take out the first drumstick using a pair of tongs and the chicken is just falling apart.  I manage to get one of the thighs out in one piece, but it is so tender that it doesn’t take any effort at all to pull it apart.  I decide at this point to use a slotted spoon to get the rest of the pieces out whole. 

Also, at this point, it’s impossible for me not to taste some of the small pieces that are breaking off.  As the official reviewer on this recipe, I have to say, “this chicken is really good.”   It has a strong garlic taste (as you would expect) but it’s not overwhelming.  I think it could have been overwhelming if I had used 40 cloves of garlic, which makes me believe I made the right decision on that.  As I taste more of the chicken, I add a little bit of the broth left in the slow cooker and this makes the chicken even better.  The broth is a nice mix of all the seasonings plus the flavor of the chicken, and I will definitely be saving it to serve with the rest of the meat.

Overall, I highly recommend this recipe.  It’s something you can put together in the morning before you head out the door and it’s ready for you when you get home.  If you want a simple meal, it can be served with just a side salad or vegetable.  It’s also pretty affordable and you can get several meals out of it depending on how many people you are trying to feed.   I plan to use some of the leftovers to make chicken fried rice, but there are many other options for leftover chicken.  So, if you like chicken and garlic, this recipe is for you. 

Now…what should I make next?


1 large onion, peeled and sliced into thin rings

3-4 lb. bone-in chicken pieces

1 Tbsp extra-virgin olive oil

2 tsp. kosher salt

2 tsp. paprika

1 tsp. black pepper

20-40 garlic cloves, peeled, but intact

Recipe from the John Wayne Family Cookbook.

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