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

or

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.