Chicken In The Pot (crockpot)
Source: Mike Roy's Crock Cookery, 1975

1 (3-pound) fryer chicken, cut up
1 cup chicken broth
1/4 cup dry white wine
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1/4 teaspoon marjoram or basil
4 carrots, diced
2 stalks celery, diced
1/2 onion, sliced

Place chicken in crock cooker, alternating layers with a few vegetables.

Mix seasonings with liquids, and pour over chicken.

Cover and cook at low heat for 5 to 7 hours. Remove chicken and vegetables to a serving dish.

Thicken gravy with a little roux (flour and butter which has been mixed together) by cooking at high heat. Serve over chicken or to side.