2  carrots, sliced
2  onions, sliced
2 stalks celery, with leaves, cut into 1-inch pieces
1  (3-pound) chicken
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup water, {chicken broth}, or white wine
1/2 to 1 teaspoon crushed {basil}

Put the vegetables in the bottom of the slow cooker. Season the chicken with salt and pepper and place it atop the vegetables. Pour in the liquid and sprinkle with basil.

Cover with the lid and cook on low for 7 to 10 hours, or for 2 1/2 to 3 1/2 hours on high, adding another 1/2 cup liquid for the longer cooking.

Using a spatula, carefully remove the chicken from the slow cooker. Strain the juices and make a gravy if desired.