Ingredients
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1 (3 lb) frozen whole chickens (or a chicken that with just fit in your crock pot)
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1 lb cremini mushrooms or 1 lb button mushroom, halved
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1 small onion
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3 garlic cloves
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1/2 tablespoon dried rosemary
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1/2 tablespoon black pepper
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1/2 tablespoon salt (I like kosher)
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1 tablespoon garlic powder
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1 tablespoon onion powder
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3 tablespoons butter, softened
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2 tablespoons honey
Instructions
- Place the chicken and the mushrooms in a crock pot set to low.
- (I put mine on high, but it's really old and doesn't heat up as well as it should, so go with your instincts on this one).
- Place all the other ingredients in a food processor (I use one mini food processor) and blend them into a paste.
- Pour the paste over the chicken and mushrooms, cover with the lid, and let it cook for about 10 hours ENJOY.
- PS it will be very VERY tender so be careful when you are taking it out of the crock pot because it will just fall apart.
- Also, the stock that the chicken makes is GREAT for chicken noodle soup!