1. Remove the neck and giblets from the chicken cavity and reserve them for another use. 2. Trim away any excess fat. 3. Chop together the parsley, rosemary, fennel seeds, and 3 of the garlic cloves. 4. Place the mixture in a small bowl and add the salt, a generous grind of pepper, and the oil. 5. Place about one third of the mixture inside the chicken cavity along with the remaining 5 garlic cloves. 6. Spread the rest of the herb mixture over the chicken. 7. Place the chicken in a large slow cooker. 8. Sprinkle with the shallots. 9. Cover and cook on LOW for 6 hours, or until the chicken is tender and the temperature in the thickest part of the thigh measures 165° on an instant read thermometer. 10. Cut the chicken into serving pieces and serve with the cooking juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
