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Crock Pot Chicken

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 Whole Chicken -- or cut up

  3. 2 Carrots -- sliced thinly

  4. 2 to

  5. 2 Medium Onions -- sliced thinly

  6. 2 Celery Stalks -- chopped ** (2 to 5)

  7. 1 1/2 Teaspoons Salt

  8. 1/2 Teaspoon Black Pepper

  9. 1 16 Oz. Can Chicken Broth -- -or-

  10. 1 Chicken Boullion Cube -- disolved in

  11. 2 Cups Water

  12. 1 Teaspoon Basil -- crushed

  13. 2 1/2 Tablespoons Italian Seasonings Mixture --

Instructions Jump to Ingredients ↑

  1. * make sure it will fit in your crock pot.

  2. ** with a few leaves.

  3. In a slow cooker, put in half of the chicken broth. Place half of thecarrots, celery and onions in the bottom. Place the chicken(back side down) in the slow cooker. Add remaining broth,vegetables, salt and pepper, basil and Italian seasonings (ifused). Place lid on cooker and cook on LOW heat for 7-10 hoursor HIGH heat for 2 1/2 to 3 1/2 hours. (Taken from Extension Homemakers of Sedgwick County, Lula Kirk)

  4. NOTES:

  5. This is an excellent recipe for people on the go! Just start it in themorning and by 5 or 6 pm you have dinner! You can even get a packageof mixed frozen vegetables if you don't have time to chop fresh ones.

  6. We've found that buying a whole chicken is cheaper than to buy onepre-cut. The chicken almost falls off the bones it is so tender and itmakes taking out the bones easy! We serve it in bowls over rice; likechicken soup. It makes a large amount and lasts at least 2-3 meals forus. I hope you en

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