Chicken in a Pot
Yield
10 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
whole |
|
| 2 | each |
carrots
sliced |
|
| 2 | each |
onions
sliced |
|
| 2 | each |
celery stalks
with leaves |
|
| 1 | teaspoon |
basil
|
*
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
whole |
|
| 2 | each |
carrots
sliced |
|
| 2 | each |
onions
sliced |
|
| 2 | each |
celery stalks
with leaves |
|
| 5 | ml |
basil
|
*
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 118 | ml |
chicken broth
|
|
Directions
Put carrots, onions, and celery in bottom of CROCK-POT.
Add whole chicken.
Top with salt, pepper, liquid. Sprinkle basil over top.
Cover and cook until done-low 8 to 10 hours.
Remove chicken and vegetables with spatula.
