- 4-6 lb roaster chicken
- Roughly chop the following vegetables:
- 1 onion
- 2-3 carrots
- 2-3 ribs of celery
- 1 box of chicken stock or broth
- 1 tablespoon dried thyme
- Salt and pepper
Place the chopped veggies on the bottom of the crock. Remove the gizzards from your chicken and give it a good wash. Place the cleaned chicken on the veggies. Add your thyme, salt & pepper. Fill the crock with the box of stock. Cook on HIGH for 4-5 hours.
Once the chicken is done, remove from the crock pot. Be careful! She's very hot and needs to cool off in a separate bowl. Once cooled, remove the meat from the bones and store in an airtight container. If you would like to keep the stock strain it into a ziplock bag. (Make sure the liquid has cooled off a bit). If you don't plan on using the stock immediately, no worries, you can freeze it.
I'm looking forward to using my shiny new crock pot for many more meals. Be sure to check back for some new crock pot creations in the near future!