From a Year of Crockpotting
Take from La Fuji Mama
3-4 pounds chicken
1 large onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. pepper
20-40 garlic cloves, peeled, but intact
1. Place onion slices on the bottom of the crockpot (mine is a 6-quart oval crockpot).
2. In a large mixing bowl, mix olive oil, salt, paprika, pepper, and garlic cloves. Add chicken and toss to coat. Pour into crockpot on top of the onion slices. Do not add water.
3. 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 crockpot, burning a bit. To avoid this, you can rearrange them with tongs an hour before serving.