Crockpost Whole Chicken

Nutritional Information (1 serving)

Ingredients

• 1 medium yellow onion chopped into 1-inch pieces

• 4 medium carrots chopped into 1-inch pieces

• 2 medium Yukon gold or red potatoes chopped into 1-inch pieces

• 2 teaspoons paprika

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 4 pound whole chicken

• 1 tablespoon olive oil

• 1/2 lemon cut in half

• 4-6 sprigs fresh rosemary or fresh thyme

• 2 tablespoons unsalted butter optional, for gravy

• 2 tablespoons all-purpose flour optional, for gravy

Directions

• Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.

• {“In a small bowl, stir together the spice rub ingredients”=>”paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper.”}

• Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.

• Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible.

• {“Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Optional”=>”tie the legs together with kitchen twine.”}

• Place the chicken on top of the vegetables in the slow cooker, breast side up. Cover and cook on high for 4-5 hours, until the chicken registers at least 165° F in the thickest part of the leg, not touching the bone. Avoid opening the slow cooker lid during the cook time, as this can cause too much heat to escape the slow cooker.

• You can serve the chicken and vegetables as is, or use the following steps to brown the chicken and vegetables and make a gravy.

• Preheat broiler with a rack in the center of the oven.

• Transfer the chicken (breast side up) to a rimmed baking sheet (be sure to use a metal baking sheet or other broiler-safe pan). Use a slotted spoon to place the vegetables around the chicken, leaving any juices behind in the slow cooker.

• Broil for 4-5 minutes, until the skin of the chicken browns and the vegetables begin to brown around the edges.

• Cover the pan loosely with foil and let the chicken rest for about 10 minutes before slicing and serving.

• In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 30 seconds.

• Slowly pour in the juices from the slow cooker, while whisking constantly. Cook, whisking often, until thickened, about 5 minutes. Season to taste with salt and pepper. Serve gravy over chicken.