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- 1 5-7 lb chicken
- 16 oz package carrots, peeling is optional if they are “young” carrots
- 3 medium parsnips, peeled and cut into thick strips
- 2 ribs celery cut in chunks
- 1 onion, thickly sliced
- 5-6 medium potatoes, cut in half (again, peeling optional)
- ½ tbs paprika
- 1½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp pepper
- 1 tsp salt
- ½ tsp thyme
Mix rub ingredients in a small bowl. Set aside.
Place carrots and parsnips in the bottom of a 5-7 quart slow cooker.
Rub chicken all over with prepared rub; place on top of the carrots and parsnips.
Distribute remaining veggies around the sides of the chicken.
Cover and cook on low 6-8 hours, high 3-5 hours. TIMES ARE APPROXIMATE. ALWAYS CHECK AT MINIMUM TIME FOR DONENESS.
I strongly suggest using a 6 or 7 quart slow cooker. If you only have a 5 quart, use a smaller (3-4 lb) chicken
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