Herb Roasted Chicken With Vegetables and Wine (Crock Pot)

Here's one of our favorite chicken dishes in the crockpot (with optional gravy). The chicken turns out so juicy and tender, not dried out at all. Very good over mashed potatoes, noodles or dumplings and you can add a side of stuffing as well (see my stuffing Bread Stuffing). I hope you enjoy!

• Ready In: 5 hrs 20 mins
• Serves: 6

Ingredients

• 3 -4  lbs  organic whole roasting chickens or 3 -4  lbs  hen
• 2  teaspoons salt
• 1⁄2 teaspoon coarse black pepper
• 1⁄2 cup  fresh snipped parsley
• 1  teaspoon tarragon or 1  teaspoon thyme or 1  teaspoon  herbes de provence, crushed
• 5 -6  carrots, thinly sliced
• 1  medium onion, thinly sliced
• 3  celery ribs, with leaves sliced
• 1⁄2 cup dry white wine (or chicken stock or water)
• 4  tablespoons butter

Directions

1. Put carrots, onions, and celery in bottom of crock pot.
2. Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
3. Sprinkle with parsley and tarragon or thyme, add wine.
4. Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
5. With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
6. 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.
7. Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!