This is a quick recipe I threw together with what I had on hand, and wanted to record it since it turned out so well. The amount of rosemary in this recipe will give just a hint of flavor, so the amount can be increased to preference.

Ingredients

8 serv.

whole chicken, frozen↗1
potatoes, cut into bite size pieces↗4
carrots, cut into bite sized pieces↗2
(10 1/2 ounce) can cream of chicken soup1
(14 ounce) can chicken broth↗1
milk↗1 cup
butter↗1 tablespoon
rosemary↗1 tablespoon
salt and pepper

Step-by-step instructions

1
Combine all ingredients in the pot and cook on low for about 8 hours or about 4 hours on high until the internal temperature reaches 180 degrees and the meat is falling off the bones of the chicken.

Source: food.com

Original recipe ↗

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