INGREDIENTS

-2 carrots, sliced
-2 onions, sliced
-2 stalks celery, cut into 1-inch pieces
-1 whole broiler/fryer chicken, 3 to 4-lbs.
-1 teaspoon salt
-½ teaspoon ground black pepper
-½ cup water, chicken broth or white wine
-½ teaspoon dried basil

INSTRUCTIONS

1. Put carrots, onions and celery in bottom of stoneware.

2. Add whole chicken.

3. Top with salt pepper and liquid.

4. Sprinkle basil over top.

5. Cover and cook on LOW 10 hours (HIGH 6 hours, using 1 cup water).

6. Remove chicken and vegetables with spatula.