Herb Roasted Chicken With Vegetables and Wine (Crock Pot)
"Here's one of our favorite chicken dishes in the crockpot (with optional gravy). The chicken turns out so juicy and tender, not dried out at all. Very good over mashed potatoes, noodles or dumplings and you can add a side of stuffing as well (see my stuffing recipe #117776). I hope you enjoy!"
photo by BecR2400
- Ready In:
- 5hrs 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 -4 lbs organic whole roasting chickens or 3 -4 lbs hen
- 2 teaspoons salt
- 1⁄2 teaspoon coarse black pepper
- 1⁄2 cup fresh snipped parsley
- 1 1 teaspoon thyme or 1 teaspoon herbes de provence, crushed
- 5 -6 carrots, thinly sliced
- 1 medium onion, thinly sliced
- 3 celery ribs, with leaves sliced
- 1⁄2 cup dry white wine (or chicken stock or water)
- 4 tablespoons butter
directions
- Put carrots, onions, and celery in bottom of crock pot.
- Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
- Sprinkle with parsley and tarragon or thyme, add wine.
- Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
- With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
- To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
- Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!
Questions & Replies
-
any idea if it would work to do this for more hours on low? what would happen? thanks!
Reviews
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Wonderful Recipe! This was so easy to throw together and the smell was heavenly all day long as it was cooking! I used the chicken stock because that was what I had on hand. It turned out delicious, but I am looking forward to using the wine next time. I also made the bread stuffing that was linked with this recipe and it turned out GREAT! Thanks for posting such a delicious recipe! -
Absolutely delicious! I served it with egg noodles only because I didn't have a potato in the house. Will definitely make this again. Thanks for sharing the recipe. -
This was fabulous! I used three bone-in, skinless chicken breasts, baby carrots and left out the celery. I added the flour to make the gravy. Next time I will try using 2-3 tablespoons of butter to cut down on the fat a little; loved the taste with 4 tablespoons though : ) Thanks for posting! -
A real recipe and simple. Bravo. This is what I came to this site to see. Thank you. -
Absolutely wonderful! Moist, juicy, and tender. It's become my husband's new favorite way to have chicken. I also sent a link to this recipe to my mom, who is looking for simple, easy to make dinner recipes. This one is perfect!
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Tweaks
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This recipe was very good. I used fresh rosemary instead of thyme. Next time I will follow the recipe exactly since my husband thought the rosemary was to over powering.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
