- To begin, prepare one whole fryer chicken. Remove the liver, neck, and innards if needs be.
Create and apply a simple salt and pepper rub for the entire chicken, and allow to sit for roughly ten minutes.
While resting, prepare the vegetables. Coarsely chop 5 large stalks of celery and 5 large, sweet carrots. Place to the side. Chunk three medium white potatoes or 5 smaller reds. Coarsely slice one-half of a medium-sized white or red onion. Do not over-cut as the smaller pieces will be difficult to serve later.*
In a small bowl, add two tablespoons cold-pressed, first-run olive oil and 1 cup water. Season with thyme, basil, oregano, and dried parsley. Add first to the slow cooker.
Place the chicken into the slow cooker and put the appliance on LOW. Add potatoes.
In four or five hours, add remaining vegetables, making sure to stir up the both and re-position the chicken.
The dish is finished in an hour or two, when the meat begins tearing away from the bone or when a deep cut reveals minimal pink on the inside.
*The vegetables may be seasoned overnight in a soy sauce drink that includes more of the above seasonings. This flavour carries on thoroughly in the chicken as well as other meats.