Crock Pot Chicken
Prep. Time: 22
Yield: 6 servings
Yield: 6 servings
Ingredients:
2-3 lbs organic whole roasting chickens or 2-3 lbs hen
2 teaspoons salt
1/2 teaspoon coarse black pepper
1 teaspoon each: thyme, rosemary and parsley flakes
5 -6 carrots, thinly sliced
1 medium onion, thinly sliced
3 celery ribs, with leaves sliced
1/2 cup dry white wine (or chicken stock or water)
4 tablespoons butter
2 teaspoons salt
1/2 teaspoon coarse black pepper
1 teaspoon each: thyme, rosemary and parsley flakes
5 -6 carrots, thinly sliced
1 medium onion, thinly sliced
3 celery ribs, with leaves sliced
1/2 cup dry white wine (or chicken stock or water)
4 tablespoons butter
- Put carrots, onions, and celery in bottom of crock pot.
- Thoroughly wash chicken and pat dry. Sprinkle chicken with salt, pepper. Place in crock pot, dot chicken with butter.
- Sprinkle with parsley, rosemary and thyme, add wine.
- Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
- With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
- To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
