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Ingredients
- 1 (large) chicken, whole
- (to taste) salt and black pepper
- 1 (stalk) celery, cut into 2" pieces
- 1 (medium) carrot, cut into 2" pieces
- 1 (cup) chicken broth
- 1 (whole) bay leaf
Directions
- Wash and dry the chicken thoroughly. Reserve the giblets and neck for another use. Trim the chicken of excess fat. Season the chicken inside and out with salt and pepper.
- Place it in the slow cooker; add 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 until the chicken is tender. Lift the chicken from the pot and let it cool until it is cool enough to handle. Remove the meat from the chicken and freeze or use right away. Strain the broth and refrigerate, then skim off fat.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 62
- Total Fat
- 3g
- Saturated Fat
- 1g
- Cholesterol
- 19mg
- Sodium
- 353mg
- Carbohydrate
- 2g
- Dietary Fiber
- 1g
- Sugars
- 1g
- Protein
- 6g
- Vitamin A
- 62%
- Vitamin C
- 2%
- Calcium
- 1%
- Iron
- 2%
- Potassium
- 158mg
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