Ingredients
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3 -4 lbs organic whole roasting chickens or 3 -4 lbs hen
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2 teaspoons salt
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1/2 teaspoon coarse black pepper
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1/2 cup fresh snipped parsley
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1 teaspoon thyme or 1 teaspoon herbes de provence, crushed
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5 -6 carrots, thinly sliced
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1 medium onion, thinly sliced
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3 celery ribs, with leaves sliced
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1/2 cup dry white wine (or chicken stock or water)
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4 tablespoons butter
Instructions
- Put carrots, onions, and celery in bottom of crock pot.
- Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
- Sprinkle with parsley and tarragon or 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.
- Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!