Ingredients

The following ingredients have 4 Servings
  • 3 lb. whole chicken (thawed)
  • 3 tsp Italian Seasoning
  • 1 ½ tsp salt
  • 1½ tsp paprika
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 6 ribs celery (chopped)
  • 6 large carrots (peeled and chopped)
  • 1 large onion (chopped)
  • 24 oz baby potatoes (halved)
  • fresh herbs (such as rosemary & thyme)
  • 2 tbsp butter
  • 2 tbsp all purpose flour

Instruction

  • Pat chicken dry with plenty of paper towels, remove any giblets from inside the cavity of bird and pat dry inside with paper towels.
  • Combine the Italian seasoning, salt, paprika, pepper, garlic powder and onion powder in a small bowl and stir in the olive oil to create a seasoning paste. Rub the seasoning all over the chicken skin, including the inside of the cavity. Set aside.
  • Place all the vegetables and potatoes inside the bottom of the slow cooker, creating a nest to rest the bird on. Place the fresh herbs on top of the veggies. Place the whole bird, breast-side up, on top of the veggies and cover tightly with lid.
  • Cook on LOW for 6 to 8 hours, or HIGH for 4 to 5 hours, until the chicken reaches an internal temperature of 165 degrees in the breast.