(RECIPE POSTED BY THEODORE ALTON McELROY)
2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves, cut in 1-inch pieces
3 pound broiler/fryer chicken
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 cup water, chicken broth or white wine.
1/2 teaspoon basil
Put carrots, onion and celery in bottom of Crock-Pot. Add whole chicken. Top with salt, pepper, liquid. Sprinkle Basil over top.
Cover, cook on Low 8 - 10 hours (High: 3-1/2 to 5 hours)
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