Monday, December 14, 2009

Chicken in a (crock)Pot

  • 2 carrots, sliced (I use more)
  • 2 onions, sliced
  • 2 stalks celery, cut into 1-inch pieces (I use more)
  • Several quartered potatoes if you have room
  • 1 whole broiler/fryer chicken, 3-4 lbs. (I’ve also used chicken breasts or chicken legs, which is good for smaller crockpots, or if you want more veggies)
  • 1 t. salt
  • ½ t. black pepper
  • ½ c. water or chicken broth
  • ½ t. dried basil
Put carrots, onions, celery, and potatoes in bottom of crockpot. Add whole chicken/chicken breasts. (I usually place some of the veggies around the chicken) Top with salt, pepper, and liquid. Sprinkle basil over top. Cover and cook on LOW 10 hours (or HIGH 6 hours using 1 c. water).
Rebekah made the rice, and Bethany made the biscuits.
This is for a large crockpot.  Mine is a 5-quart.  Adjust recipe for smaller crockpots.

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