Serves: 4
Prep.Time: 15 minutes
1 3-pound chicken, cut in serving pieces
2 carrots -- sliced
2 onions -- sliced
2 ribs celery with leaves -- cut in 1" pieces
2 teaspoons kosher salt
1/2 teaspoon coarse-ground black pepper
1/2 cup chicken stock or water, (or 1/2 cup water, 1/2 cup dry white wine)
1 teaspoon dried basil
Put half of carrots, onions and celery in the bottom of the crockpot. Add chicken pieces. Top with salt, pepper, liquid, and remaining half of the vegetables. Sprinkle basil over top. Cover and cook on Low 7-10 hours or on High 2-1/2 to 3-1/2 hours (use 1 cup of liquid of cooking on High).
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved