Whole Chicken in the Crockpot

Whole Chicken
Onion, quartered
Celery
Bay Leave
Salt and pepper to taste
1/2 - 1 cup water, depending size of chicken.

Rinse chicken, remove giblets and neck (if included inside chicken cavity), pat dry.

Place 2 stalks of celery in the bottom of your crockpot and position the chicken on top of them. Stuff cavity with onion quarters and celery chunks.

Add water. Sprinkle salt and pepper onto chicken according to taste.

Cook in crockpot, low 10-12 hours, high 6-8 hours.

Crockpot Salsa Chicken

This is basically a "find the ingredients you like/want and dump them into your crockpot". There are so many options available for this recipe. I obtained it from a message board a few years ago.

1 package of boneless skinless chicken (we use boneless skinless thighs for variation and their lower price)
1 jar of salsa
A can of corn or 1 cup of frozen corn

And depending on if you like additional heat, you could also add a 4 oz can of chopped jalapenos or chilis.

Throw it all in the crockpot and walk away. Low 6-8 hours, High 4-6

Serve over rice, with cornbread, scoop it into soft taco shells.
Add cheese, sour cream, sliced/diced avacado, fresh salsa etc to taste before serving.

Mediterranean chicken and rice

3 tbsp of olive oil 6-8 Boneless skinless chicken thighs 3 cloves of garlic 3 stalks of green onion 1/2 lemon - juiced 2 stalks of oregano or 1 tsp dried 4 basil leaves or 1 tsp dried 1 cup rice 2 cups chicken stock or white wine  Preheat oven to 375 F. I used a 5 Quart dutch oven for this recipe so that I could use one pan on stovetop and move it immediately into oven.  Heat pan with olive oil. Cook chicken in olive oil for a couple minutes, enough to get each side slightly browned. Reduce heat. Slice up green onions and mince garlic, place in with chicken. Add lemon and sprinkle oregano and basil into pan too. Add rice and chicken stock, make sure all rice is covered and then move the pan into oven.  Bake for 40 minutes.