Update my dinner status, I'm making this tonight.
86 chefs marked this as Favorite
45 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 7 : 45 Active Time: 0 : 25
US/Metric: [convert to metric]
Ingredients
- 1 Whole fryer chicken about 3 1/2 pounds
- 20 Baby carrots or 4 large cut into pieces
- 2 ribs Celery cut into pieces (optional)
- 2 Onions quartered
- 4 medium Red potatoes quartered (see notes)
- 2 teaspoon Lawry's season salt
- 1/2 cup Water
Preparation
Place the carrots in the bottom of a 4 1/2 quart or larger crock pot. Add celery, onions, and potatoes to the bottom of the pot. Add the water and sprinkle the vegetables with 1 teaspoon of the seasoning salt. Remove the neck and giblets from the cavity of the chicken and rinse inside and out with cold water. At this point, I removed the skin from the back of the chicken to reduce the fat content. Place the chicken, breast side up, in the pot on top of the vegetables. Sprinkle the remaining teaspoon of season salt over the chicken and add other spices, if desired. I would add some garlic and parsley - anything your family likes on chicken. Cook on the low setting for 7 to 8 hours.
