For security, click here to clear your browsing session to remove customer data and shopping cart contents, and to start a new shopping session. 

The web browser you are using is out of date and no longer supported by this site. For the best experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
Make My Store

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


Click "YES" to clear all the customer data, cart contents and start new shopping session.

Your current shopping session will get automatically reset in seconds.
If you are still active user then please click "NO"

Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

  • To view pricing.
  • To make purchases online.
  • To check availability of Pickup In Store items and Delivery Services.

click here
We do not share this information with anyone.For details,please view our Privacy Policy

Please enable your microphone.


We Are Listening...

Say something like...

"Show me 4health dog food..."

You will be taken automatically
to your search results.


Your speech was not recognized

Click the microphone in the search bar to try again, or start typing your search term.


We are searching now

Your search results
will display momentarily...

Crock-pot Roast Chicken

Submitted by Susan Elise Auten, of Dallas, Ga.

There is no better smell in the world, than coming home to this chicken, writes Susan. "The scent of rosemary fills your home and makes it the ultimate in comfort food. Trust me, once you open your door, the neighbors will come knocking!"



  • 1 5-7 lb. roaster hen
  • 4 sprigs fresh rosemary, leave whole
  • Salt and pepper to taste
  • 1 large yellow onion, cut into eighths
  • 3 carrots, peeled and cut into 3-inch lengths
  • 3 stalks celery, cut into 3-inch lengths
  • 1 large box of chicken stock (not broth)


  • 2 cups broth from crock-pot
  • 4 cups uncooked white long-grained rice
  • 2 Tbsp. butter


  • 4 Tbsp. butter
  • 3-4 Tbsp. all-purpose flour
  • Broth from crock-pot
  • Salt and pepper to taste



Clean the chicken well, inside and out. Put 2 springs of rosemary inside the chest cavity, along with salt and pepper, a bit of the onion, carrot, and celery. Put the chicken in the crock-pot. Salt and pepper the outside. Arrange the rest of the veggies around the chicken, along with the remaining rosemary. Pour the chicken stock over the veggies. Cook on low for 6-8 hours. When done, using tongs, take the meat out and set it aside, covered. Strain the broth through a fine sieve.


In a sauce pot, combine the broth, rice, and butter. Cover and bring up to a boil. Immediately turn off heat but leave the pot on the burner. Do not open the lid. Set your timer for 20 minutes.


While the rice cooks, make your gravy with the rest of the broth. In a sauce pan, melt butter. Turn down the heat. Add all-purpose flour. Using a stiff whisk, whisk the flour and butter together until smooth, about 5 minutes. Slowly add in the broth, whisking between additions to keep it from lumping. Once all the broth has been whisked in, bring it to a boil and immediately turn down to a simmer for about 5 minutes. Salt and pepper if needed.

Serves 6-8.