Cheryl's Chicken in a Pot |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 20 |
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This is my mom's recipe for Chicken In A Pot. It was a staple in our house growing up and she finally gave me the recipe for my own home! YEA! Ingredients:
12 baby carrots |
2 onions, sliced |
3 stalks celery, cut into 1 inch pieces |
1 (3 -4 lb) whole chickens |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup chicken broth |
3/4 cup white wine |
1 1/2 teaspoons dried basil |
12 baby portabella mushrooms |
Directions:
1. Put carrots, onions, and celery in bottom of Crock Pot. Add whole chicken and mushrooms. Top with salt, pepper, and liquid. (You don’t have to be exact about the liquids – but if you cook this on high, you should use 2 cups liquid.) Sprinkle basil on top.
2. Cover; cook on low 8 to 9 hours or high for 4 to 5 hours. (I usually just put it on around 8am and by 4pm, it’s cooked and I turn the crock pot to warm.)
3. To test, when the chicken falls off the bone, it’s done!
4. Boil egg noodles in chicken broth. Do not drain noodles. When ready to serve, I put the egg noodles/broth in a bowl and add the chicken soup on top of that.
5. It makes a nice combination. Use salt/pepper to taste. You can also debone the chicken before serving if you don’t want folks to have to dig out the bones!
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