Slow Cooker 20 to 40 clove garlic chicken with rice

FRIDAY
Slow Cooker 20 to 40 Clove Garlic Chicken
This yet again comes from the Blog A year of slow cooking.

The Ingredients.
serves 6
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

The Directions.

I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.

Veronica serves her chicken with a salad, mashed potatoes, corn, and green beans. I served it with quinoa and asparagus.


The Result?
The chicken was good but a bit too bland for our tastes. We all had to salt our chicken.

Southern-Style Okra
By Diana Rattray, About.com Guide
Ingredients:
•1 1/2 cups sliced okra
•1/4 cup chopped onion
•1/2 green bell pepper, chopped
•2 tablespoons vegetable oil
•1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree
•2 teaspoons sugar
•1 tablespoon flour blended with 1 tablespoon cold water
•1/2 teaspoon salt
•1/4 teaspoon pepper
Preparation:
Cook okra in boiling salted water 10 minutes. Drain. Brown onion and green pepper in salad oil. Add tomato juice, cook slowly 5 minutes. Add okra and remaining ingredients. Cook over low heat 5 minutes longer.
Serves 4.