Serves: 4
Total Calories: 805
Wash the chicken and pat dry. Place it in the crockpot. Season with salt and pepper. Place the celery, carrot and onion around the chicken. Pour in the broth. Add the bay leaf. Cover and cook on LOW for 7 to 8 hours or till the chicken is tender. Lift the chicken from the pot and let it cool until it is cool enough to handle. Now remove the meat from the chicken and freeze what you're not going to eat that night. You can also strain the stock and refrigerate it. Chill overnight and skim off the fat. Now you will also have delicious chicken broth and can use some of the chicken mixed with the broth for soup. One chicken will give you about 2-1/2 to 3 cups of chicken meat and about 1 cup of stock.
This Poached Crockpot Chicken recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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