Servings Yield Units
4-6 1 chicken US
1 (3 lb) frozen whole chickens (or a chicken that with just fit in your crock pot)
1 lb cremini mushrooms or 1 lb button mushroom, halved
1 small onion
3 garlic cloves
1⁄2 tablespoon dried rosemary
1⁄2 tablespoon black pepper
1⁄2 tablespoon salt (I like kosher)
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons butter, softened
2 tablespoons honey
Place the chicken and the mushrooms in a crock pot set to low.
(I put mine on high, but it's really old and doesn't heat up as well as it should, so go with your instincts on this one).
Place all the other ingredients in a food processor (I use one mini food processor) and blend them into a paste.
Pour the paste over the chicken and mushrooms, cover with the lid, and let it cook for about 10 hours ENJOY.
PS it will be very VERY tender so be careful when you are taking it out of the crock pot because it will just fall apart.
Also, the stock that the chicken makes is GREAT for chicken noodle soup!