Crock pot garlic chicken


Slow cookers make some of the best dinners.  This recipe is a modified version of my Stuffed Chicken recipe.  With the sickness season upon us in force a dinner with extra garlic is a great way to reinforce your immune system.  For those of you that don’t know this already, garlic oil has high anti-bacterial and anti-viral properties.  The oil from garlic is expelled from the body through your lungs mainly.  So if you have any illness that is in your respiratory system eating large amounts of garlic will help clear it up and help prevent it from happening again.  Garlic pills are a good way to get the benefits also without having constant garlic breath, And as a side benefit it wards off those pesky vampires.  Just not the lame sparkly ones (vampires shouldn’t sparkle or be able to go out in the sun!!!).

ingredients:

  • 8 cloves of garlic peeled
  • 1/2 medium onion chopped up
  • 2 cups mushrooms of choice (so glad I canned up some chanterelles)
  • 1 whole chicken or 2-3 lbs of assorted chicken pieces

Add the chicken to the pot then add the rest of the ingredients around it.  cook on low for 7-8 hours or on high for 3-5 hours.  Eat and enjoy with some rice or noodles.  After you remove the chicken from the pot take all the garlic from the bottom and mash into a paste and spread onto bread or into some mashed potatoes.  Never let the garlic go to waste!!!  If you can’t tell garlic is one of my favorite foods.  I grow around 40 heads of garlic a year.

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