Crock Pot Chicken

Prepare the chicken by rinsing it under cold water and patting dry with paper towels. If using a whole chicken, cut it into pieces that will fit comfortably in the crock pot; otherwise, ensure the cut pieces are arranged so they will cook evenly.

Slice the carrots thinly and slice the onions thinly, then chop the celery stalks into bite-sized pieces. Arrange the prepared vegetables on the bottom of the crock pot to create a bed for the chicken.

Place the chicken pieces on top of the vegetable bed in the crock pot, arranging them in a single layer as much as possible.

Pour the chicken broth (or bouillon dissolved in 2 cups water) over the chicken and vegetables until they are mostly covered.

Sprinkle the salt, black pepper, crushed basil, and Italian seasonings mixture evenly over the chicken and vegetables.

Stir gently to distribute the seasonings throughout the broth and ensure the vegetables are partially submerged.

Cover the crock pot with its lid and cook on low for 6 hours, or until the chicken is fully cooked through and tender.

Check the internal temperature of the chicken using a meat thermometer; it should reach 165°F (74°C) at the thickest part. If it hasn't reached this temperature, continue cooking for an additional 30 minutes to 1 hour.

Remove the cooked chicken from the crock pot and allow it to rest for a few minutes. Serve the chicken with the vegetables and broth spooned over it, or use the cooking liquid as a sauce or base for gravy.