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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Dinner guests and cooks alike will rave about this chicken recipe from Ruth Rigoni of Hurley, Wisconsin. âYour company will love the tasty poultry, and you'll appreciate the stress-free slow cooker preparation,â she says. âDrop garlic cloves in boiling water for a few seconds; drain and cool. The peels should slip off easily with your fingers.â Ingredients:
40 garlic cloves, peeled |
4 celery ribs, sliced |
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
1/4 cup white wine or reduced-sodium chicken broth |
3 tablespoons lemon juice |
2 tablespoons dry vermouth |
2 tablespoons grated lemon peel |
2 tablespoons minced fresh parsley |
2 teaspoons dried basil |
1 teaspoon dried oregano |
dash crushed red pepper flakes |
Directions:
1. Place garlic and celery in a 5-qt. slow cooker. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil in batches; transfer to slow cooker.
2. In a small bowl, combine the remaining ingredients. Pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Yield: 6 servings.
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