• 3 lb. whole roasting chicken
• 1 small fennel bulb and 1/4 cup leaves
• 1 lb. baby carrots
• 1 leek, trimmed and chopped
• 1 qt. chicken broth to cover

Remove giblets and discard or freeze for another use. Rinse chicken and remove skin if you wish. Place in the crockpot. Wash the fennel, leaving the bulb whole and mincing the leaves. Place the fennel bulb inside the cavity of chicken. Sprinkle the leaves around the chicken. Chop leeks and carrots and add to the crockpot. Add the broth to cover. Cook on high for 3 hours, then cool in fridge. Once cool, skim off all fat and remove chicken from bones. Chop the fennel bulb and add back into the pot. Put meat back in crockpot and cook on low for 4 hours. Serve over noodles or biscuits if desired.