CROCK POT CHICKEN

2-3 pounds cut-up skinless chicken breasts/thighs
2 carrots sliced, or several baby carrots
2 celery stalks with leaves, cut up
2 onions, sliced whole garlic cloves to taste
2 tsp. salt
½ tsp. black pepper
1 tsp. dried dill
water and/or chicken broth to cover

Layer half the vegetables and garlic in bottom of pot, then add the chicken, the rest of the vegetables, and spices on top. Pour in the liquid to cover the top. Put the lid on the pot and cook on low 7 to 10 hours. Hints: Thaw the chicken overnight and throw it all together before leaving the house in the morning, so it's ready when you get home from work. It takes about 10 minutes to prepare.

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