Saturday, January 4, 2014

Chicken in the (Crock) Pot

One of our favorites.  Chicken is moist and falls off the bone.  Lots off rich juices and schmaltz for making matzoh balls and soup from the leftovers.  Simple.
20 years old and still cooking.

Onions (quartered)
Garlic (whole cloves, smashed to peel)
Potatoes (well scrubbed, in large chunks)
Celery (cut to the size of "baby" carrots)
1 Whole Chicken
salt, pepper, herbs

Bill's version: veggies on top.

Put vegetables in the slow cooker, place chicken on top. Sprinkle with herbs, salt and pepper as desired. Cover and cook on low 4-5 hours, high 8-10 hours.

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