Rinse chicken in cold water and pat dry.
Put celery on the bottom of the crockpot.
Put 1 sprig of each herb into the cavity of the chicken.
Place chicken on top of the celery.
Cut up the rest of the herbs and sprinkle on top of the chicken.
Add ground pepper to taste.
Peel garlic, and place on top and around chicken.
Cook on low for 8-9 hours.
The cooked garlic can be used in place as garlic butter for the french bread. Just squeeze and spread onto bread slices.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4|
|Calories from Fat: 208 (32%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 119.7mg||37 %|
|Sodium 692mg||24 %|
|Potassium 688.1mg||18 %|
|Total Carbohydrate 61.7g||18 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 57.7g|
|Protein 50.4g||72 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 660
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