Ingredients

• 6 onions, sliced thin
• 6 garlic cloves, pressed
• 1/4 cup lemon juice
• salt and pepper, to taste
• 1 (3 -4 lb) whole chickens, cut up into serving pieces
• 1 tablespoon olive oil

Instructions

1. In large zipper-type bag, combine onions, garlic, lemon juice, salt and pepper.

2. Add the chicken pieces and zip up the bag.

3. Roll the chicken around in the bag to coat.

4. Refrigerate over night to marinate.

5. Remove chicken from the marinade and pour the marinade into the crockpot.

6. In a skillet over medium-high heat, brown the chicken pieces in a little olive oil.

7. Transfer chicken to crockpot, putting the dark meat pieces on the bottom, white meat on top.

8. Cover with lid and cook on low-setting for 4-6 hours, or until chicken is thoroughly done.

9. When chicken is done, remove from crockpot and reserve, keeping warm.

10. Transfer the remaining cooking juices and onions into a skillet and cook for about 10 minutes, or until reduced by half.

11. Serve the chicken with brown rice and spoon the reduced sauce over everything.