3 1/2  Pounds        Broiler-fryer chicken
                        Salt and pepper
   1      Teaspoon      Butter
   2                    Carrots -- slice diag
   2                    Parsnips -- cut in strips
   2      Stalks        celery -- 1" pieces
   3                    Green onions -- sliced
   2      cloves        Garlic -- minced
   2      Teaspoons     Fresh oregano
   2      Cups          Chicken broth
   1      Cup           Dry white wine
  Wash chicken and giblets and pat dry.  Season with salt and pepper and  
saute in butter.  Transfer to crock pot.  Rinse out drippings with water  
and pour into crock pot.  Place carrots, parsnips, celery and leek around  
chicken.  Season vegetables with salt and pepper.  Add garlic, oregano,  
broth and wine.  Cover pot.  Cook on low for 8 hours or until tender. 
Remove  chicken and vegetables to a platter and keep warm. Pour pan juices 
into  saucepan.  Skim fat.  Boil down until reduced to 1 cup.