You may also like
Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 8 small red potatoes
- 1 (5 lb) whole chickens
- 1 12 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried sage
- 12 teaspoon ground black pepper
Method
- Place potatoes in a 6 qt slow cooker.
- Remove giblets from chicken if necessary.
- In small bowl combine all spices/seasonings.
- Rub chicken with herb mixture and place on top of potatoes.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours or until a meat thermometer inserted into the thickest part of the thigh reaches 175 degreees.
- Let stand for 15 minutes before serving.
