Crockpot Garlic Chicken
1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)
Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels (I have used chicken parts too, but use the ones with skin and bone, not the boneless). In a small bowl, combine salt, paprika, and pepper. Spread evenly over chicken. Place onion in Crock-Pot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear (or cook on high for 4 hours). Add 1 c. sour cream at end (to juice left in CP) if you like. Eat the chicken with the sauce and squeeze the garlic out of the cloves and eat that on the chicken or spread it on bread and dip in the juices!