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Chicken w/Winter Vegetables

Cummulative Rating

Servings
Serves 4-6
Difficulty
Easy

Ingredients

3/4 pound baby carrots, peeled
2 celery stalks, cut into 3/4" pieces
2 medium leeks (white part and 1" green), washed well, cut into 1" pieces
1 garlic clove, thinly sliced
1/4 teaspoon dried tarragon
1 Tablespoon fresh rosemary, finely chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound tiny red potatoes, scrubbed
3 1/2 pound roasting chicken, quartered
1 cup gf chicken stock
Salt & freshly ground black pepper

Directions

Place carrots, celery, leeks, garlic, tarragon, rosemary and bay leaf in slow- cooker. Toss vegetables with salt and pepper. Place potatoes over vegetables, and lay chicken pieces on top of potatoes. Pour in broth. Cover and cook on low-heat setting 6 to 8 hours. Season to taste with salt and freshly ground black pepper.

Garnish with parsley before serving.

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Reviews

Posted By Member:
Posted Date: 1/7/2013

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Posted By Member: Maureen
Posted Date: 12/22/2009

I have no idea where to start singing this recipe’s praises! The flavor is just fantastic and it makes the house smell absolutely scrumptious as it cooks! The chicken was very juicy and so incredibly tender that it literally fell right off the bone. Prep was relatively quick and I love that I can throw all the ingredients in the slow cooker in the morning, forget about it all day and have a complete meal ready for us in the evening. Warm and hearty, this is a perfect meal for those cold winter nights. I’m definitely keeping this recipe...and making it frequently!!!

Posted By Member: Erin
Posted Date: 11/28/2007

Really delicious! Even better than I expected, and a big hit with the family.

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