Chicken in a Pot

2 carrots, sliced
2 onions, sliced
2 celery stocks with leaves, cut in 1-inch pieces
1 3-pound whole broiler/fryer chicken
2 teaspoon salt
½ teaspoon coarse black pepper
½ cup water or chicken broth
½ to 1 teaspoon basil

Put carrots, onion, and celery in bottom of CROCK-POT. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and cook on Low 8 to 10 hours. (High: 3 ½ to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula.