Crock Pot Chicken

• 4 whole Medium Carrots, Coarsely Chopped
• 4 stalks Celery, Coarsely Chopped
• 1 cup Thinly Sliced Onions
• 1 cup Chicken Bouillon
• 2 cloves Cloves Garlic, Chopped
• 1 whole Chicken, Cut Up
• Salt And Pepper To Season

1. Layer 1/2 the carrots, celery, and onion in the bottom of the crock pot.
2. Pour in the bouillon.
3. Arrange the chicken on top of the veggies, and season with the salt and pepper, garlic and cloves.
4. Place the other half of the veggies on top of the chicken and set the crock pot on medium heat for 8 hrs, or however long you will be doing something other than making dinner.
5. I ALWAYS check meat with a thermometer before I serve it, you should as well.
6. Food poisoning tends to be a pain.
7. This dish can be served with a loaf of French bread, or you could add potatoes in with the other veggies and it is a whole meal!
8. This also makes excellent stock, if you would like to shred the chicken and start a pot of soup!

carrots, stalks celery, onions, chicken bouillon, garlic, chicken, salt

Taken from tastykitchen.com/recipes/main-courses/crock-pot-chicken/ (may not work)