Rub cleaned chicken with olive oil
Sprinkle generously with Kosher salt
Sprinkle generously with Herbs de Provence
Cut the produce into large hunks
Lay the celery on the bottom of the pot.
Shove some of the veggies inside the bird.
Lay the bird on the celery.
Shove the rest of the veggies into the pot around the chicken.
Pour leftover Pinot Grigio (bought it for the mother-in-law when she was visiting and she didn?t like it) up to about 1/3 the height of the bird.
Set the pot to low.
When the smell gets too enticing and you can?t take it anymore, have an apple to tide you over.
I cook all meat in the slow cooker until it falls off the bone.
When I serve the chicken, I will throw all the bones and skin back into the pot and simmer it to make stock.
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|Serving Size: 1 Serving (561g)|
|Recipe Makes: 4|
|Calories from Fat: 313 (43%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 172.5mg||53 %|
|Sodium 214.5mg||7 %|
|Potassium 786.3mg||21 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 15.7g|
|Protein 43.5g||62 %|
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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: 735
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