Crock-Pot slow cookers may take all day, but they make quick work of meal preparation. With most recipes, all you do is assemble the ingredients, add them to the Crock-Pot, turn it on, and walk away. Using a method known as braising, slow cookers employ low, steady heat over a long period of time to work magic on food. Flavors have time to develop fully, and normally tough meats fall off the bone. Cooked the slow, low-fat way in a Crock-Pot, a whole, cut-up chicken comes out moist and tender.
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Coarsely chop onion, carrots, celery and garlic. Place the vegetables in the slow cooker. Arrange the chicken parts on top of the vegetables, starting with the breasts, meat-side down. Sprinkle salt, pepper, basil and thyme over the chicken. Pour in one-half cup of water.
Place the lid on the pot. Cook on low for 8 to 10 hours. Chicken may also be cooked on high for 4 to 5 hours; increase the amount of water to 1 cup.
Transfer the chicken pieces from the slow cooker to a serving platter using a slotted spoon or wire mesh strainer. Remove the vegetables and arrange them on the platter.
Empty the remaining liquid from the slow cooker into a gravy separator or skim off the fat with a spoon. Use the juice as a base for gravy or as a sauce to serve with the chicken.