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Crock Pot Chicken and Pulled BBQ Chicken

With the intentions to roast a chicken after work for the perfect dinner, the Crock Pot saved my night when all things went sideways and I needed to drive around the city for a few hours with the kids. Rather than a roasting pan that needs monitoring, the slow cooker let's you set and go!

1 3-5 LB. Whole chicken
1 large onion, quartered
2 stalks celery, chopped into large pieces
2 carrots, peeled and chopped into large pieces
Salt and pepper, to taste
1 cup (250 mL) water

Place half of the onions, celery and carrots into bottom of ceramic insert. Place chicken on top and place remaining vegetables around the chicken. Season chicken with salt and pepper. Add water, cover with lid and cook on High for 4-6 hours or Low for 8-10 Hours. Use the cooked chicken for sandwiches, soups, salads, stews or Pulled Chicken...everyone loves this

Pulled BBQ Chicken:
Place the cooked chicken and carrots along with 1/2 cup cooking liquid in a shallow dish along with 1/2 cup of your favourite BBQ sauce being careful to remove any little bones.
Using a fork, mash the carrots and pull the chicken into shreds while mixing in the sauce and cooking liquid. Serve on salads, sandwiches or with mashed potatoes and broccoli.