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Herb and Vegetable Infused Chicken     Rate/Review This Recipe

 

Prep/Cook Time: 9 hours

 

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Ingredients

1 PERDUE® OVEN STUFFER® Whole Roaster
1 large bulb fennel, cut into 1 inch pieces, fronds discarded
5 large carrots, peeled and cut into 1 inch pieces
1 teaspoon kosher salt
Black pepper to taste
1 Vidalla® onion, peeled and coarsely cut
1 quart chicken broth
4 sprigs fresh thyme
4 sprigs fresh rosemary
6 to 7 quart Crock-Pot® slow cooker

 

Instructions
  1. Place vegetables in bottom of Crock-PotŪ slow cooker. 
  2. Remove giblets and place roaster, breast side down. 
  3. Add remaining ingredients and cook for 8 – 9 hours on low or 4 – 5 hours on high.
  4. Serve with egg noodles or rice pilaf.

 

Note

Recipe courtesy of Rival Crock-PotŪ

 

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