Cheryl's Chicken in a Pot
- Ready In:
- 8hrs 30mins
- Ingredients:
- 10
- Yields:
-
12 people
- Serves:
- 12-16
ingredients
- 12 baby carrots
- 2 onions, sliced
- 3 stalk celery, cut into 1 inch pieces
- 1360.77-1814.36 g whole chickens
- 4.92 ml salt
- 2.46 ml pepper
- 236.59 ml chicken broth
- 177.44 ml white wine
- 7.39 ml dried basil
- 12 baby portabella mushrooms
directions
- Put carrots, onions, and celery in bottom of Crock Pot. Add whole chicken and mushrooms. Top with salt, pepper, and liquid. (You don’t have to be exact about the liquids – but if you cook this on high, you should use 2 cups liquid.) Sprinkle basil on top.
- Cover; cook on low 8 to 9 hours or high for 4 to 5 hours. (I usually just put it on around 8am and by 4pm, it’s cooked and I turn the crock pot to warm.)
- To test, when the chicken falls off the bone, it’s done!
- Boil egg noodles in chicken broth. Do not drain noodles. When ready to serve, I put the egg noodles/broth in a bowl and add the chicken soup on top of that.
- It makes a nice combination. Use salt/pepper to taste. You can also debone the chicken before serving if you don’t want folks to have to dig out the bones!
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