Ingredients
8 -10 small boiling onions
2 -3 garlic cloves
1 (2 -4 lb) roasting chickens
1 (2 ounce) package dry onion soup mix
2 -3 cups water
Method
Sources
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Anise-flavored French herb — béarnaise, chicken, vinegar
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
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Anise-flavored French herb — béarnaise, chicken, vinegar
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
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Cut onions into large chunks (I halved mine) and place in the bottom of crock pot. It is best to use enough onions to form a single layer on the bottom of the pot. Add garlic cloves. Place chicken on top of onions and garlic. Dust chicken and onions with onion soup mix. Add water until chicken is 2/3 covered. Cook on low for 6-8 hours depending on size of crock pot. Mine took 6 hours in a 4qt pot.