Please enter the email you’re using for this account.
Chicken and stuffing are what the best homey meals are made of. Serving a whole chicken works for all kinds of eaters who like different parts of the bird. It also ensures that the chicken stays extra moist. Cooking a whole chicken scares you? Chicken bottoms will work in this recipe too.
8 ribs celery, diced
2 carrots, diced
1 onion, diced
1/3 cup Tuscanini White Cooking Wine
1/4 cup Tuscanini Olive Oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon lemon juice
2 cups salad croutons, such as Gefen Onion & Garlic Mini Croutons
1 (3-pound) whole chicken
1/4 cup Tuscanini Olive Oil
1 teaspoon thyme
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
fresh thyme
Turn slow cooker to the high setting.
Add celery, carrots, onions, wine, oil, garlic, and lemon juice to the slow cooker. Stir together.
Add the chicken. In a small bowl, mix the oil, thyme, basil, garlic powder, salt, and pepper. Rub the oil and seasonings all over the chicken.
Cook for six hours, then remove the chicken and set aside.
Remove some of the liquid from the slow cooker, leaving one and 1/2 cups of liquid inside. Add croutons and stir.
Cook 20 minutes and serve with chicken, garnished with fresh thyme.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation