Ingredients:
- 1 whole broiler-fryer chicken (about 3 1/2 lbs)
- 1 teaspoon vegetable oil
- 3 medium carrots, sliced
- 2 ribs celery, sliced in 1-inch pieces
- 4 green onions, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup dry white wine, or more chicken broth
- Salt and pepper to taste
Preparation:
Wash chicken and remove giblets from inside; dry and sprinkle lightly with salt and pepper. Heat the oil in a large skillet and lightly brown the chicken on all sides. Transfer to the Crock Pot; rinse the skillet drippings out with some of the broth or wine and pour over chicken. Place carrots, celery, and onions around the chicken and season with salt and pepper. Add the remaining ingredients. Cover and cook on HIGH for 1 hour. Reduce temperature to LOW and cook for 5 to 7 hours longer, until chicken is tender and juices run clear. Remove the chicken and keep warm. Transfer juices to a saucpan. Skim fat from juices and bring to a boil; boil until reduced to about 1 cup.Serves 4.
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