Instructions: Wash chicken and pat dry with paper towels. Season with salt and pepper. In a large skillet, brown chicken in oil. Transfer to the crockery pot. Place carrots, parsnips, celery, and green onion around chicken. Season vegetables with salt and pepper. Add garlic, oregano, broth, and wine. Cover crockery pot and cook on Low for 8 hours, or until tender. Remove chicken and vegetables to platter. Keep warm. Pour juices into a saucepan. Skim fat. Bring to a boil and cook until reduced to 1 cup. Serve with chicken and vegetables.

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