Crock Pot, Dinner

20 Garlic Crockpot Chicken

Bites/Points per piece if made with boneless/skinless chicken on iTrackBites Better Balance/WW Blue

This has been one of my family’s favorite recipes for quite some time. Let me say that I don’t eat the skin on the chicken and the meat has a nice mild flavor and stays very moist. Depending on how you place the garlic the skin can have a mild to moderate garlic flavor (according to my husband) but it is still delicious!

Here is the recipe (picture above is the before):

20 Garlic Crockpot Chicken

20 Garlic Crockpot Chicken
Yield: 6
Author: Tracee Gleichner
Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M


  • 3-4 pounds cut up chicken
  • 1 large onion, sliced
  • 1 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 2 tsp. paprika
  • 1 tsp. pepper
  • 20-40 garlic cloves, peeled but intact


  1. Place the onion slices in the bottom of your crockpot (I use a 6 quart). In a large bowl blend the olive oil, kosher salt, paprika and pepper. When well blended, rub it onto each piece of chicken and place on top of the onions, trying to cover each one the best you can (I usually double the amount of oil, salt, paprika, and pepper to make sure I have enough). Place the garlic cloves around the chicken and cover. Cook on low 6-8 hours. Makes 6 servings.


You will need a fork for this one:) Hubby tried to eat a drumstick and as he picked it up the meat literally fell off of the bone, lol! The garlic (a few pieces of which you can see here) can also be spread on some nice dinner rolls, they are very soft and have a nice mild flavor. We have made this before and it is a keeper in our house!

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