Chicken in a Pot
Slice and place in the bottom of your crock pot:
- 2 carrots
- 2 onions
- 2 stalks celery
Sprinkle liberally with salt, fresh ground pepper, and 2 Tbsp. dried oregano.
Pour 1 cup chicken broth over the veggies.
Place a whole roasting chicken on the veggies, breast down.
Sprinkle the chicken with salt and pepper.
Cook on high for 4-5 hours or on low for 8 hours. Serve with mashed potatoes and the veggies from the crock pot.
I made gravy from the juices left in the crock pot.
Remove the juices from the crock pot to a saucepan. Over medium heat, whisk in 1/4 cup flour. (Because I am gluten intolerant, I use rice flour). As the gravy begins to thicken, add milk a few tablespoons at a time until the gravy reaches your desired consistency. Add salt to taste. Serve over the chicken and potatoes.