Search
by Ingredient

Chicken in The(Crock) Pot

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by charlene

YIELD

4 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

3 ½ 3.5
POUNDS POUNDS WHOLE CHICKEN *
1 5
TEASPOON ML BUTTER
2 2
EACH EACH CARROTS
slice diag
2 2
EACH EACH PARSNIPS
cut in strips *
2 2
STALKS STALKS CELERY
1 inch pieces *
2 2
CLOVES CLOVES GARLIC
minced
2 2
TEASPOONS TEASPOONS OREGANO
fresh *
2 473
CUPS ML CHICKEN BROTH
1 237
CUP ML WHITE WINE
dry *

Directions

Wash chicken and giblets and pat dry.

Season with salt and pepper and sauté in butter.

Transfer to crock pot.

Rinse out drippings with water and pour into crock pot.

Place carrots, parsnips, celery and leek around chicken.

Season vegetables with salt and pepper.

Add garlic, oregano, broth and wine.

Cover pot.

Cook on low for 8 hours or until tender.

Remove chicken and vegetables to a platter and keep warm.

Pour pan juices into saucepan.

Skim fat.

Boil down until reduced to 1 cup.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 73 31% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 202mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 105% Vitamin C 9%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
 
More health news

Email this recipe