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I don't know why I didn't realize it when I saved it, but this is very much like my 20-40 clove garlic chicken! So, I used about 25-30 cloves of garlic, and just 2 T. of olive oil. After dinner, I deboned the rest of the chicken to dice and save for other dishes, then tossed the bones back in the crock with some carrot and celery and herbs, filled with water, and cooked overnight on low. I'll strain that this morning, chill and skim the fat, then save the roasted garlic chicken stock...mmm! Thanks for this, made for PAC Spring '11.
This recipe is truly amazing - it's easy to make, has simple ingredients and the taste is wonderful!! I need to find something to do with all the tasty leftover juices in the crockpot! Thank you so much for sharing!
Thank you so much for this recipe! This has become a staple in our house. It is great for dinner and the leftovers are perfect for sandwiches or to use in other recipes that call for cooked chicken. Thanks again!
Very good! I used chicken breasts, and skipped paprika and used a garlic herb seasoning instead.
This is so easy and so good, we had it last week and are having it again tonight.
I made it exactly as posted, perfect. Thanks:)
Picky teenagers ate this up. I was nagged at first that the onions were going to burn, but the chicken juice was actually SO much by the time dinner was ready. I am thinking about adding carrots toward the end; let those tasty juices do some work. It was easy and delicious, thanks!