Roast Chicken In The Crock Pot

• 1 chicken (about 3 lbs give or take)
• 1/2 cup red wine or 1/2 cup white wine
• 3 garlic cloves, peeled
• 1/2 small white onion
• 1 celery, cut in half
• 1 carrot, cut in half
• 1 dash herbes de provence, thyme or 1 dash herbs, combination of your choice

1. Crumple three pieces of aluminum foil and place in the middle of your slow cooker.
2. Add wine, garlic, onion, celery and carrot.
3. Place chicken on top of aluminum foil. (You may have to push the chicken down a bit so it'll all fit in there!).
4. Sprinkle chicken with herbs, salt and pepper.
5. Set slow cooker to high and cook for 1/2 hour per pound.
6. When ready, stick a meat thermometer into leg to ensure it is done. Transfer chicken to a roasting pan and set oven to 500u0b0 Fahrenheit.
7. Roast for 8-10 minutes, or until skin is golden brown.
8. Serve with roast root vegetables, mashed potatoes, or anything else you'd like!
9. The best part of this recipe? After your done cooking everything, you'll have a considerable amount of jus left over from the chicken. Whisk it with some cornstarch for a truly delicious gravy, or save it in your fridge or freezer for at-the-ready soup stock when you need it in a pinch. (It's so much better than bouillon.).

chicken, red wine, garlic, white onion, celery, carrot, thyme

Taken from www.food.com/recipe/roast-chicken-in-the-crock-pot-464290 (may not work)