Slow Roasted Chicken with Vegetables
Hearty Tasty Sunday Dinner
Ingredients
- 1 3 1/2 lb. chicken
- 1/2 t salt
- 1/4 t pepper
- 1 T unsalted butter
- 8 baby carrots
- 8 small boiling onions peeled
- 3/4 C chicken broth
- 1 t dried tarragon
- 1/4 t dried thyme
- 1 bay leaf
- 3 potatoes cut into 1/2 inch slices
Instructions
- Melt the butter in the skillet. Stir in the carrots and onions. Stirring often, cook for 3 minutes or until the onions are light brown. Pour the chicken broth into the skillet. Stir in the tarragon and thyme. Remove the skillet from the heat.
- Scatter the potatoes over the bottom of the crockpot. Add in the carrot onion mixture. Place the bay leaf into the mixture. Add the chicken on top.
- Cover with the lid and cook on low for 8 hours or until the juices from the chicken run clear when pierced with a fork. Transfer the chicken and the vegetables to a platter and keep warm.
- Skim the fat from the surface of the cooking liquid. Pour the liquid into a saucepan and place the pan over high heat. Bring the liquid to a brisk boil. Cook the liquid, stirring often, until it is reduced to 1 cup. Pour the sauce over the chicken and vegetables before serving.
- Makes 4 servings
Notes
Turn this tasty dish into a warming soup. Complete the above directions through the 8 hours of cooking. Remove the chicken from the crockpot. Get rid of the skin and pull the meat from the bones. Return the meat to the crockpot. Add 8 oz. of fully cooked noodles to the crockpot. Cook until heated through, about 30 minutes then enjoy.
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