Directions
1. Begin by seasoning the chicken pieces with salt, pepper, and paprika.
2. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and sear until each side develops a nice golden-brown crust, about 3-4 minutes per side. Transfer the chicken to the slow cooker.
3. Reduce heat to medium and add the sliced onion to the skillet. Cook until onions are softened and browned at the edges. Place the onions on top of the chicken in the slow cooker.
4. Scatter the peeled garlic cloves around and over the chicken.
5. Pour the chicken broth or white wine into the slow cooker, adding a sprig of thyme and the bay leaf.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
7. Once done, remove the herbs and transfer the chicken, garlic, and onions to a serving platter. Skim any excess fat from the liquid left in the slow cooker and drizzle some over the chicken to serve.
Variations & Tips
– For an even deeper flavor, consider browning the garlic cloves lightly with the onions before adding them to the slow cooker.
– While traditional recipes may use a whole chicken cut into pieces, using just thighs can make the dish more manageable and the cooking more even.
– To make this dish truly stand out, finish it off with a fresh squeeze of lemon juice and a sprinkle of fresh parsley for a bright contrast to the rich flavors.
– Leftovers can be magnificent when shredded and turned into a garlic chicken sandwich spread, or mixed into pasta with a touch of cream.
– If you’re feeling bold and want additional depth, a few slices of bacon or pancetta added at the beginning can be a wonderful complement to the softened garlic’s sweetness.
