Basil Garlic Whole Chicken

I cooked up this recipe last night and took it out of the crockpot this morning.  The chicken fell off the bone!  It was incredibly moist and easy!!!  Here’s my pics….

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A whole chicken in the crock pot is a simple main dish that can be served with anything. This recipe isn’t fancy, but it is tasty!



3 raw carrots, thickly sliced
3 raw celery stalks with leaves
2 medium onions, chopped
One whole chicken, 3 to 4 pounds
1 cup chicken broth
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
2 Tablespoons dried basil


1. Spread carrots, celery and onions evenly into the bottom of the crock pot. Place the whole chicken on top.

2. Slowly pour the chicken broth over everything. Season with garlic powder, salt and black pepper.

3. Sprinkle basil on top, crushing the dried herbs between your fingers as you do (this releases more flavor).

3. Cover and cook on low 7 to 9 hours, until chicken is no longer pink inside.


Steamed Musseles with White wine butter sauce

French wine from the Loire Valley made from mo...

Image via Wikipedia

So, I am having a craving!  Yes, mussels, butter, wine….  so, why not find a recipe that combines them all??

Click here to find out more!

I want to cook this sometime this weekend!

Steamed Mussels with Wine, Garlic & Parsley

by Joanne Smart

Serves six to eight.

Steamed Mussels with Wine, Garlic & Parsley Recipe
Click here to find out more!
Click here to find out more!
3-1/2 to 4 lb. mussels
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
6 medium cloves garlic, finely chopped
4 shallots, thinly sliced
1/4 tsp. crushed red pepper flakes
1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
3/4 cup chopped fresh flat-leaf parsley
Good-quality crusty bread, sliced or torn into pieces, for serving

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 260; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 24; Monounsaturated Fat (g): 4; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): 570; Cholesterol (mg): 60; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 76 , pp. 54