Slow Cooker Chicken Recipe

Crinella Family Cookbook

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Slow Cooker Favorites Pork Loin Slow Cooker Chicken Pollo alla Contadina Lamb Shanks Lamb Stew Carbonade de Boeuf Beef Pot Roast	Slow Cooker Chicken
	5-6 pound whole chicken 3 onions, peel, leave one whole - cut two in half 1 lemon, whole Parsley sprigs Rosemary sprigs or dried rosemary 1 garlic clove, crushed 2 garlic cloves, peeled 2 Tbl Olive Oil 2+ Tbl Butter 4 Carrots, cut in 1 inch pieces 4 Potatoes, cut in 1 inch pieces 1/2 cup Crinella Sauvignon Blanc 1/2 cup chicken stock
	Wash and dry chicken Pierce lemon 10 times and place lemon, whole onion and a few parsley sprigs into the cavity of the chicken Lightly rub skin of chicken with crushed garlic clove and a little butter Take some kitchen twine and truss chicken Melt 2 tablespoons butter and 2 tablespoons olive oil. Brown chicken on all sides. This will take about 15 minutes. Place carrots, potatoes and halved onions into the slow cooker Place browned chicken on top Insert a toothpick into peeled garlic and push the toothpick into the top of chicken breast skin. Lay a few sprigs of fresh rosemary on chicken or a few pinches of dried rosemary (optional) Add wine and chicken broth Cook the chicken on low for 10 or 11 hours. One hour before serving, remove the speared garlic and rosemary sprigs. Drain off juices and reduce to about 1 cup. Correct seasonings. Salt and Pepper the chicken. Pour juices over chicken and cook for another hour. *Enjoy with our 2009 Sauvignon Blanc.*