Yield: 4 Servings
|3 \N||Carrots, sliced|
|1 \N||Onion, quartered|
|3 \N||Celery stalks w/leaves cut in 1-inch pieces|
|6 \N||Mushrooms, med size, sliced|
|2 \N||Garlic cloves coarsely chopped|
|½ teaspoon||Black pepper|
|1 teaspoon||Basil leaves|
|½ cup||Water, chicken broth, or white wine|
|1 \N||Whole chicken, about 3 lbs|
Put carrots, celery, and mushrooms in bottom of crock-pot. Place whole chicken on top. Place onions and garlic around chicken, placing some of each in cavity of the chicken. Top with the salt, pepper, and liquid. Sprinkle the basil over the chicken. Cover and cook on LOW for 8 to 10 hours (using HIGH, 3½ to 5 hours using 1 cup liquid).
Remove chicken and veggies. I serve this with rice, but you could also add some potatoes in the crock- pot (if you have room) and that'll work, too. FOR A GRAVY, I've used 4 tb of flour in the "drippings" and used a hand blender (it came out nicely)... Or you can use 1 can of Cream of Mushroom soup blended into the "drippings."