Crock-Pot Roasted Chicken

25 Feb

Super Easy Roasted Chicken with simple pan gravy and vegetables.

1 cup baby carrots
half medium onion chopped in large pieces
10 small potatoes, halved
1 4lb Whole Chicken (gizzards removed)
3/4 cup water
1 tsp garlic powder
1 tsp onion powder
2 tsp fresh thyme
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
2 tsp Lowery’s seasoning salt
1 tbsp corn starch
1 tbsp butter or margarine

Layer the carrots and onion on the bottom of a slow cooker cover and cover with the water

Combine all of the spices in a small bowl.  Generously rub onto the chicken. Place the chicken on top of the onions and carrots in the slow cooker. Cook on low for 6-8 hours. (It really depends on your slow cooker) The chicken should be falling off the bone when fully cooked.

About 30 minutes before the chicken is done. I cover the halved potatoes with water in a medium pot and bring to a boil. Once they are tender I drain the water and lightly season with salt, pepper and about 2 tbsp margarine.

Once the chicken is cooked, take it out of the slow cooker and allow it to rest. Using a strainer, pour the liquid from the chicken into a small sauce pan over medium heat bring to slight boil. In a small cup I combine the corn starch and 1/2 a cup of water. Gently pour the corn starch mixture into the chicken liquid, stirring well until it thickens.

Serve with dinner rolls and salad.


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