Crockery stewed Chicken
Cooking MethodSlow Cooker
Ingredients
- 4-pound stewing chicken, cut-up
- 4 celerly stalks with leaves, cut-up
- 4 cups water
- 1 small onion, sliced
- 2 springs parsley
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon dried marjoram, crushed
- 1/4 teaspoon celery salt
Instructions
In slow cooker combine all ingredients. Cover and cook on low-heat setting for 8-10 hours. Remove chicken from cooker, strain chicken broth; store in covered container. Chill. As soon as chicken has cooked enought to handle; remove meat from bones. Discard bones and skin. Place chicken in covered container; refrigerate. Makes 4 cups cooked chicken and 4 cups chicken broth.
