Crockpot Chicken

1/2 pound mini carrots
2 medium onions sliced
2 stalks celery cut in 1" pieces
1 whole frying chicken 3-4 pound
1 tsp salt
1/2 tsp ground black pepper
1/2 c chicken broth (water or white wine will also work)
1/2 tsp dried basil

Layer veggies in the bottom of the crockpot. Add broth. After washing and drying your chicken, sprinkle and rub with spices, then place on top of veggies. Cook on low all day long. (8-10 hours)

Be careful - it might be so tender it falls apart, so use the proper tools for dishing it out. Leftover chicken is great for many other yummy treats... pot pie, chicken salad, chicken noodle soup, or casserole!

**The first time I made this I placed left-overs for Keith in the fridge as he was working late that night. He woke me up to tell me it was the best chicken I have ever made!!!**

Crockpot Pot Roast

1/4 c water
4 medium red potatoes cut in quarters
1 medium onion cut in quarters
1 pound of baby carrots
1 envelope onion soup mix
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
3 pound beef roast

Mix onion soup mix with water and pour into crockpot. Layer veggies. Sprinkle and rub salt, pepper, and thyme onto both sides of the roast. Place roast on top of veggies. Cook on low all day long. (8-9 hours)