14-5 Lb Whole Chicken, Neck and Giblets removed, washed and patted dry
2-3TbspOlive Oil
4-5Stalks CeleryCleaned and Chopped
3CarrotsCleaned and Chopped
1Red OnionPeeled and Diced
4Garlic ClovesCrushed
3Sprigs Fresh Thyme
3Sprigs Fresh Rosemary
Seasoning
1TspSalt
1TspSeasoned Salt
1TspPaprika
1TspFresh ThymeChopped
1TspFresh RosemaryChopped
1/2TspBlack Pepper
1/2TspDried Parsley
1/2TspOnion Powder
Instructions
Spray crockpot insert with non-stick cooking spray or you can use a disposable liner.
Cut the vegetables and add to the crockpot with the herbs.
Rinse chicken and make sure neck and giblet are removed and it's patted dry.
In a small bowl, combine the seasonings.
Drizzle chicken with olive oil and rub it into the skin.
Sprinkle evenly with seasoning.
Place chicken on top of the vegetables.
Cover and cook on low for 8 hours or high for 4 hours, until the chicken reaches an internal temperature of 165*F. It can be checked around the 6-hour mark.
Cut and serve with vegetables.
If you would like crispy brown skin on the outside, broil in the oven for 4-5 minutes by placing the chicken immediately into a baking dish.
Notes
If you use dried herbs, use half the amount as the fresh herbs.For crispy skin - Place the chicken in a baking dish and broil for 4-5 minutes or until golden brown.