3 ½ pound chicken, whole
1 teaspoon salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium garlic bulb (with about 20 cloves)
Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken and pat dry inside and out with paper towels. In small bowl, combine salt, pepper, paprika and oil; mix to form paste. Spread evenly over chicken.
Place onion in 3 ½ to 4 qt Crock-pot. Place chicken, breast side up over chicken. Separate garlic into cloves (do not peel). Place garlic cloves in and around chicken.
Cover and cook on low setting for at least 7 hours or until chicken is fork tender and juices run clear.
This is one of my sisters' families favorite recipes. They serve this with salad, corn, and mashed potatoes, (squeezing 3-4 cooked garlic cloves into the mashed potatoes, mixing well). You can also save the other cooked garlics to be spread on bread or vegetables for a roasted garlic flavor.
(I cannot attest to the taste of this since garlic and I don't get along but my son and husband love it - hence the picture above - to them the more garlic the better!).
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