Prep 15 mins
Cook 4 hrs
This is from The Unwatched Pot.
- 1 (3 -4 lb) whole chickens
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon sage
- 2 -3 sprigs parsley
- 1⁄2 teaspoon salt
- 2 carrots, sliced
- 1 small onion, diced
- 1 stalk celery, sliced
- 1 cup dry white wine
- Rub herbs and salt into cavity of chicken.
- Put vegetables in slow cooker.
- Truss chicken compactly and place in slow cooker. Add wine.
- Cover and cook on low 6-8 hours or on high for 4 hours.
- Serve hot with noodles or chill and slice.
Very simple to make. It was delicious and tender. The chicken came right off the bone. You have to be careful to remove all the small bones.
"Cut food into chunks or small pieces to ensure thorough cooking. Do not use the slow cooker for large pieces like a roast or a whole chicken because the food will cook so slowly it could remain in the bacterial "Danger Zone" â€” between 40 Â°F and 140 Â°F â€” too long." http://www.fsis.usda.gov/News_&_Events/NR_013106_01/index.asp
We loved this chicken recipe (:-) And I was surprised how easily it came off the bone -- nothing left over, no waste whatsoever. Very good flavor and very tender. I put this all together in the crockpot at lunch and I added additional baby carrots and onions to the crockpot, and dinner was ready when I got home from work, which was great! Thanks for the recipe