Chicken in The(Crock) Pot
Yield
4 servingsPrep
30 minCook
8 hrsReady
8 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 ½ | Pounds |
whole chicken
|
* |
1 | x |
salt and black pepper
|
* |
1 | teaspoon |
butter
|
|
2 | each |
carrots
slice diag |
|
2 | each |
parsnips
cut in strips |
* |
2 | stalks |
celery
1 inch pieces |
* |
3 | each |
scallions, spring or green onions
|
|
2 | cloves |
garlic
minced |
|
2 | Teaspoons |
oregano
fresh |
* |
2 | cups |
chicken broth
|
|
1 | cup |
white wine
dry |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3.5 | Pounds |
whole chicken
|
* |
1 | x |
salt and black pepper
|
* |
5 | ml |
butter
|
|
2 | each |
carrots
slice diag |
|
2 | each |
parsnips
cut in strips |
* |
2 | stalks |
celery
1 inch pieces |
* |
3 | each |
scallions, spring or green onions
|
|
2 | cloves |
garlic
minced |
|
2 | Teaspoons |
oregano
fresh |
* |
473 | ml |
chicken broth
|
|
237 | 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.