Garlic Rotisserie Chicken

           Candida Program Friendly, Easy, Entrees, Recipes
Garlic Rotisserie Chicken
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Garlic chicken


1/3 teaspoon salt 1/3 teaspoon paprika 1/8 teaspoon pepper 1/3 Tablespoon olive oil 2 large bone-in chicken breasts 1 small onion, sliced 1/2 medium bulb garlic (about 10 cloves)


In small bowl, mix salt, paprika, pepper and oil to form paste; spread evenly over chicken. Take 4-8 squares of tin foil, ball them up kind of loosely, and place them in the bottom of the slow cooker. Squish them down a little after putting them in so that the tops are somewhat even so the chicken sits nicely on them. The trick is to get the chicken up off the bottom of the slow cooker. You don’t really want it sitting in all those juices getting soggy and gross. Arrange onion on and around chicken. Separate garlic into cloves; do not peel cloves. Place garlic cloves on and around chicken. Cover; cook on low setting 4 to 6 hours. With slotted spoon, remove chicken, onion and garlic from slow cooker; place on serving platter. Squeeze garlic cloves out of the skin and serve with chicken. Makes 2 servings This recipe was inspired in whole or in part by Betty Crocker and Our Paleo Life