Easy Crock-Pot Roast Chicken

1 Whole Roasting Chicken (~ 5 lbs)

2 Whole Onions Quartered

Baby Carrots (optional)

Remove chicken from wrappings, remove gizzards etc, rinse chicken inside and out with cold water, pat dry with paper towel.  Sprinkle inside cavity and outside with season salt (Morton’s Season All, Adobo etc) and garlic powered etc..I use thyme too..a slight sprinkle of cayenne pepper is nice too (though I don’t do this because of Bill’s delicate tummy).  Break apart onion quarters in bottom of crock-pot and add carrots if you desire.  Place roaster on top of veggies and cover with lid. (this recipe require NO additional liquid) Lid must sit firmly on rim of crock pot.  Cook on low for 4-5 hours.  Carefully remove chicken from crock-pot and rest for 10 minutes.  Remove veggies with slotted spoon.  Make gravy with remaining broth.  Serve with mashed potatoes or rice.

Though the skin does not get crispy this is a very tender and tasty chicken.

Can use leftover meat for Paula Deen leftover turkey recipe, Cheesy Chicken Pot Biscuit Cups, or this easy Chicken Enchilada recipe.

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