Gaaaaarlick daaaaarling

Welcome fall. It isn't really fall, in MS it is still in the 80's... but it sure feels cool. The faux weather drew me in... i had to give the crock pot a whirl. Welcome to cooking with sarah, the beginning of fall

Today was my take on the Crock Pot Lady's 20 to 40 Clove Garlic Chicken.

Ingredients

3-4 lbs chicken

1 onion, sliced

1 tbl oil (olive or canola)

2 tsp salt

2 tsp paprika

1 tsp pepper

2 tsp oregano

2 tbl parsley flakes

20-40 peeled garlic cloves

Directions

I used bone in breast halves. I removed the skin and fat from the chicken. Place chicken in a bowl with oil, spices, and garlic cloves. Crock pot lady didn't suggest the oregano and parsley, i stole them from another recipe. I was out of basil or I would have added it too. Toss to fully coat. Place onions on bottom of crock and lay chicken and garlic on top. Cover and cook on low for about 8 hours.

Verdict

I was amazed at how much moisture there was in the crock when I came home -- the onions were basically gone, however the garlic was still intact. The chicken was a tad dry, however i used the juice to jazz it up. It was probably dry because I was at work for a little longer than 8 days. I felt like the flavor was subtly garlic without being overpowering. The roasted garlic was a little stronger, but not at all bitter.

I ate it with Kate's roasted broccoli son-style. After eating I was reading the comments at Crock Pot Lady's... Tomorrow I'll be eating leftover chicken with mashed potatoes -- made with the leftover garlic.

Two big Thumbs up!

In your second serving of Cooking with Sarah... I made chili this weekend. All the football fun and the rainy sunday afternoon called to me. This was my first stab at chili from scratch. The recipe I followed used Cinnamon. Very different -- I liked what it brought to my beef, tomatoes, and beans. yummy. I <3>