Monday, June 9, 2008
Yummy Crock pot Chicken
Growing up with a Sicilian father and a mother whose family hails from Oklahoma, I never really learned how to cook using exact measurements. I tend to instead cook by taste and feel. Note my measurements are guesstimates on how much I use.
So here is my recipe for crock pot chicken. It's been a huge hit with my picky husband. He LOVES it and I hope you do too!
1 whole Fryer chicken 3-5 pounds
2 cloves of garlic minced (if you have the kind in the jar that's about two heaping spoonfuls)
1 small yellow onion - diced
2 cups of baby carrots
1 cup peas
2 celery ribs -chopped
1/4 cup chicken broth
1/4 cup white wine
Clean the chicken and toss out any innards.
Salt and pepper every inch of your chicken (generously)
Place chicken breast-side up in crock pot
Toss in garlic (spread is over top of chicken and around sides)
Toss in onion.
Arrange veggies around chicken (it may seem like a tight fit but everything will cook down)
Pour in white wine and chicken broth.
Cover and cook on low for 6 hours
Cook on high for 3-4 hours, depending on size of your chicken.
When done, remove chicken and strain veggies and place in bowl. Whisk in corn starch to make a gravy with juices.
Serve with either rice of mashed potatoes.