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 tsp. Paprika
2 tsp. kosher salt
1 tsp. pepper
20-40 garlic cloves, peeled but left whole (I used 1 bulb of garlic)
How to make it:
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 well smeared on hot bread.
Source: eatathomecooks