Chicken and Veggies

Simple Roast Chicken in the Crock Pot

Ingredients:

• One whole chicken
• 3 medium potatoes cut into 1-2" pieces
• a handful of baby carrots
• 1 small onion, quartered
• Season All (Or Salt, Pepper, and Garlic Salt)

Directions:

1. Place the potatoes, carrots, and onion on the bottom of the crock pot.
   (Optional: Brown the veggies in a skillet with a little olive oil first to add flavor and color. Yum!)
2. Remove giblets from the chicken (I usually boil them to make broth) and pat the skin dry with a paper towel.
3. Cover the chicken liberally with Season All (or salt, pepper, and garlic powder) and place it in the crock pot breast size down - that's upside-down, so the white meat doesn't dry out.
   There is no need to add any liquid to the crock before cooking. The juices from the chicken should rise well above the veggies.
4. Cook on High 4-5 hours (mine was done in about 3.5, so I turned it to warm until dinner) or on Low for 7-8 hours. If you're not not sure if it's done, the temperature of the breast meat should be at least 165 degrees Fahrenheit.