2 Carrots, sliced
2 Onions, sliced
2 Celery Ribs, cut into 1-inch pieces
3 lb. chicken, whole or cut up (I used boneless, skinless chicken breasts)
1/2-teaspoon dried coarse black pepper
1-teaspoon dried basil
1/2-cup water, chicken broth, or white cooking wine
Place all of the vegetables into the bottom of the slow cooker.
Place the chicken on top of the vegetables.
Add seasonings and water.
Cook and cover on low for 8-10 hours, OR on high for 3 1/2 to 5 hours (use 1-Cup liquid if cooking on high).
To make a full meal, add 2 potatoes, quartered, to vegetables before cooking.