I, of course, had visions of handsome, burly Scottish guys flying 3 quart crockpots across a field;
"YES, that's new, along with Highland Games Caper Tossing (better than buckshot) and Pizza Stone Put."
I probably shouldn't jot down recipes without my glasses, but this one was a keeper. I had four whole leg quarters. There were two of us. There was just one single leg left over.
Don't let the amount of the garlic or the sugar put you off from trying it. Don't let the really boring pictures keep you from trying it. With the added juice from the dark meat chicken cooking all afternoon in the crockpot, it makes a wonderful sauce for the chicken, with some leftover for later. Plus, the chicken is amazingly juicy and tender. I served it with some pasta sautéed with garlic, broccoli and fresh Parmesan and cracked pepper plus some baby carrots.
In 2 T. of olive oil, lightly saute a heaping 1/4 cup of chopped jarred garlic, until softened but not browned.
Turn off heat and stir in:
1/2 cup plus 2 tablespoons lightly packed light brown sugar
1 Tablespoons of maple syrup
2 teaspoons rice vinegar
1/8 teaspoon crushed red pepper (more if you like it hot)
Cook on low 5-6 hours, opening lid and basting with liquid a couple of times if you like. If you are the type to cook with your crockpot all day while you work, you'd be better off with large whole chicken breasts, otherwise your chicken may cook to the point of falling off the bone, still tasty if you wish to serve over rice with the sauce, but be advised. (Note: my crockpot tends to cook on the warm side, and quicker than some crockpots. An internal temperature reading of 165 F. near the bone is the best way to know your chicken is cooked through.)
