6 servings

4 hours 15 minutes

Ingredients

4 stalk Green Onion (divided)

1 cup Cilantro (divided)

1.8 kilograms Whole Roasting Chicken

2 stalks Celery (chopped)

2 cups Shiitake Mushrooms

¼ cup Ginger (sliced)

2 tbsps Star Anise (whole)

1 tsp Black Peppercorns

1 tbsp Sea Salt (coarse)

8 cups Water (plus more if needed)

Directions

1. Place 3/4 of both the green onions and cilantro at the bottom of a slow cooker. Gently place the whole chicken on top, breast-side up.
2. Add the celery, mushrooms, ginger, star anise, peppercorns, and salt. Add the water, ensuring that the chicken is covered or almost covered. Add more water if needed.
3. Cook on high for four hours or on low for six hours. Once the chicken is cooked, carefully carve it into portions and distribute it evenly between bowls.
4. Add the mushrooms to the bowl and strain the broth to leave behind the cooked cilantro and green onions. Pour the strained broth over the chicken.
5. Chop the remaining cilantro and green onions and sprinkle over each bowl. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving equals approximately 3/4 cup of cooked chicken and two cups of broth.

Serve it with: Cooked rice, noodles, or your favorite grain.

Additional Toppings: Sriracha or kimchi.