1 cup white wine (or 1 cup chicken stock with 1 tablespoon wine vinegar)
Total Time: 6hr 5 minPrep: 5 minCook: 6hrYield: 4Level: easy
Put the chicken into your crock pot or dutch oven.
Sprinkle with rosemary leaves and garlic slivers.
Pour a little wine into the cavity and the rest into the bottom on the pot.
Cook 6-8 hours in the crock pot on low or 3-4 hours at 300°F in the Dutch oven.
Tip: You may brown the chicken in extra virgin coconut oil first for a prettier bird, but since I remove the skin before serving I don’t bother.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.