Ingredients
3 -4 lbs chicken pieces, skin on
1 onion, peeled and quartered
1 teaspoon dried oregano leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 bay leaf
Method
Sources
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RecipeNLG
dataset
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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Black matte enamel interior — superior browning and self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Enameled Dutch oven for braising, bread baking, stewing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Black matte enamel interior — superior browning and self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Place all ingredients in slow cooker stoneware, laying dark meat (legs and thighs) on bottom and white (breasts) on top. Add water to cover. Cover and cook on low for 6 hours, until chicken is cooked through. Allow to cool in liquid. Remove skin and bones from chicken and shred by pulling the meat off the bones and apart with your fingers. Cover and refrigerate until ready to use.