Serves: 4
Total Calories: 256
Preparation Time: 20 minutes
Slow Cooker Cooking Time: 2 1/2 to 3 hours on high or 5 to 6 hours on low
Last-Minute Cooking Time: none
Cooling Time: 15 minutes or 1 hour
1. Remove skin and excess fat from chicken set aside.
2. Layer in a slow cooker, in order, carrots, celery, onion, chicken, parsley, bouillon granules, salt and pepper. Add water. Do Not Stir.
3. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is tender.
4. If time allows, uncover and cool chicken in broth at room temperature, about 1 hour. Otherwise, when chicken is cool enough to handle, about 15 minutes, remove chicken from bones and cut or shred meat according to recipe use. Discard bones. Cooked chicken can be refrigerated up to 2 days before using.
5. Strain broth and discard vegetables. Refrigerate broth for another use, up to 2 days. Remove excess fat before using.
Note: For faster cooling, chicken can be removed from broth, but meat will be less moist.
This Poached Chicken And Broth recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.
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