Wow. I really suck at naming new recipes.
The creative-recipe-naming gene has skipped my make up completely.
I mean, here is a really simple, incredibly tasty recipe and I've got nothing. I'm going with Crock Pot Garlic Paprika Chicken because...well.... when in doubt name it by listing ingredients.
I don't know how people come up with those catchy rhyming names.
Anyways.... this takes about 2 seconds to put together and has a great flavor. What I really liked about this was the color. Normally when you cook in a crock pot everything looks pale and washed out....you don't get that oven cooked "browned" look. The paprika in this recipe helps the chicken to have a tempting "baked" look.
I used chicken legs as that is what I had on hand, but you could use thighs or breasts and I'm sure it would work just as well.
Crock Pot Garlic Paprika Chicken
1 large onion, sliced
20 cloves garlic
1/2 Tbsp oil
6 - 8 chicken legs
2 tsp paprika
1/2 tsp garlic powder
1 tsp sea salt
1/4 tsp black pepper
Spray crock pot with cooking spray.
Place onion and garlic cloves in bottom of crock pot.
In a plastic bag, shake the chicken legs with the oil.
In a small bowl, combine paprika, garlic powder, sea salt, and black pepper. Sprinkle over the chicken legs in the bag. to coat evenly. (If you are worried they won't coat evenly in the bag simply place them in a single layer on a plate and sprinkle the spices over them, turning to get all sides.)
Place chicken on top of the onions and garlic in the crock pot.
Cover and cook on high until chicken is done. Should be about 4 hours. (It helps to know your crock pot. In mine it only took 2 hours on high....go figure)
Another plus to this recipe?
The onions and garlic caramelize and go extremely well on top of pasta or rice. I put mine on some leftover Kraft dinner (Oooooh...fancy, right?) I would have made some rice to go with this but..you know...leftover KD is pretty hard to beat -- especially covered in caramelized onions and garlic.