1 (3 to 6 lb.) whole chicken
2-4 cloves garlic, minced or crushed
1-2 large chopped or sliced onions
2 stalks celery, sliced
2-4 large carrots, peeled & sliced
2 bay leaves
If using fresh herbs: 2 tbsp. parsley; 1-2 tbsp. basil; 2 tsp. oregano, thyme
If using dried herbs: cut fresh amounts in half or thirds
1 or 2 tsp. salt and pepper, to taste
1 tsp. tarragon, marjoram or rosemary, per preference
1 cup water
1 tbsp. soy or Worcestershire sauce
1/2 cup sherry, white or red wine (optional)
1/4 cup all-purpose flour mixed with wine, broth or water
potatoes (halved or quartered) or egg noodles, rice or spaetzle (optional)

Place aromatics and vegetables into Crock-Pot, top with chicken, seasoning and herbs, soy sauce and water. Cover and cook on low 6-8 hours, 4-6 on high.

Remove bird carefully, place in shallow serving bowl, turn power to high remove vegetables with slotted spoon or strain, cover pot while you mix the flour and water, stock or wine.

At this point you can whisk in the mixture, stirring until thick, and serve with the chicken and vegetables over egg noodles or rice, or you can add the stock (2/3 to 1 cup), cover for a few minutes until simmering, and press in the spaetzle batter.

Stir remove with a slotted spoon or small mesh strainer, serve the chicken over with the thickened pot liquor, seasoned to taste.

Enjoy!

Submitted by: Laurianna