• 1 fresh whole frying chicken, rinsed, giblets removed
• 8 large carrots, peeled and cut into 2 inch pieces
• 6 potatoes, peeled
• 1 package dry onion soup mix
• 1 tsp. basil
• 1 cup chicken stock or dry white wine

Place chicken, carrots, and potatoes in slow cooker. Combine remaining ingredients in a bowl and pour over. Cover and cook on high about 5 hours or on low about 9 hours, until chicken leg and thigh come off easily when pulled.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 1265, fat 54.8g, 39% calories from fat, cholesterol 244mg, protein 70.5g, carbohydrates 122.5g, fiber 17.3g, sugar 16.7g, sodium 1467mg, diet points 26.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.6, Fruit: 0.0, Bread: 6.0, Lean meat: 8.5, Fat: 5.7, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Pinot Noir, White Zinfandel, or Zinfandel.