Rosemary Garlic Chicken Breasts

Rosemary Garlic Chicken Breasts

2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
3 cloves garlic, finely diced
3 or 4 chicken breasts
1 teaspoon salt
1/4 teaspoon black pepper
1/2 or 1 cup water (depending on cooking time and temperature – see recipe)
2 1 to 1-1/2 sprigs of rosemary, in a tea strainer or cheesecloth bag

Put carrots, onions, celery and garlic in bottom of stoneware. Add chicken. Top with salt, pepper and liquid. (Use 1/2 cup water for cooking on low setting 10 hours; 1 cup water for cooking on high for 6 hours. ) Add tea strainer or cheesecloth bag with rosemary in it; push down under liquid. Cook in slow cooker as desired. Remove chicken and vegetables with slotted spoon.