Wash chicken and remove giblets from inside; dry and sprinkle lightly with salt and pepper. Heat the oil in a large skillet and lightly brown the chicken on all sides. Transfer to Crock Pot; rinse the inside with broth or wine and pour over chicken.
Place carrots, celery, and onions around the chicken and season with salt and pepper. Add the remaining ingredients. Cover and cook on low for 8 hours, or until tender.
remove the chicken and transfer juices to a saucepan. Skim fat from juices and bring to a boil.
Originally Submitted
8/20/2006
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