Crock-Pot Chicken

• 1 whole frying chicken (2 lb.)
• 2 tsp. or cubes chicken bouillon
• paprika
• fresh parsley
• 2 onions, peeled and halved
• 1/4 lb. sliced mushrooms
• 4 small new potatoes, unpeeled
• 1 clove garlic, minced or pinch of instant garlic
• 2 Tbsp. lemon juice
• 2 Tbsp. soy sauce
• salt and pepper to taste

1. Turn crock-pot to high heat.
2. Rinse and dry chicken.
3. Trim and discard any fringe fat.
4. Put 1 teaspoon or cube of bouillon in chicken cavity.
5. Put chicken in crock-pot, breast side up.
6. Add remaining bouillon.
7. Sprinkle chicken with parsley and paprika. Add remaining ingredients.
8. Lower heat and cover.
9. Slow-cook 8 hours.
10. Chicken will be very tender.
11. Serve, surrounded with vegetables.

chicken, chicken bouillon, paprika, parsley, onions, mushrooms, new potatoes, clove garlic, lemon juice, soy sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=388827 (may not work)