Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Red Potatoes

Dinner Tonight: Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken w/ Baby Carrots and Red Potatoes

For Sunday's Dinner I prepared Fall Off the Bone Herb & Spice Crock Pot Chicken w/ Carrots and Red Potatoes. Cooking a whole Chicken in the crock pot is super easy. First unwrap the Chicken, remove the bag of innards from the cavity and give the chicken a quick rinse. After I cleaned and rinsed the Chicken I rubbed the Chicken with the Butter over the outside and on the inside of the cavity. I then seasoned the Chicken with Sea Salt, White Pepper, Parsley, and Smoked Ground Cumin. I then took the fresh Herbs (Rosemary, Sage, Thyme) and rubbed it in on the outside of the Chicken and then took 2 sprigs of the Rosemary, 2 sprigs of the Sage, and 4 sprigs of the Thyme and inserted it into the Chicken cavity.

Before putting the Chicken in the crock pot I layered the Baby Carrots evenly across bottom of the crock pot. I then scrubbed the Potatoes and quartered them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. Then set the crock pot on low and roast for 8 hours. This can vary depending on your crock pot and size of the Chicken.

I always use Crock Pot Liners and in this case it really came in handy. The Chicken was so tender I couldn’t remove it from the crock pot without it falling apart so by using the liner I was able to lift the entire Chicken and Veggies out and on to the platter. The Chicken came out “Falling Off the Bone” delicious! Same with the Carrots and Potatoes. Both were bursting with flavor and just as tender as the Chicken! For dessert later a bowl of Breyer's Carb Smart Ice Cream topped with Smucker's Sugarless Hot Fudge Topping.

Fall Off the Bone Herb & Spice Crock Pot Roasted Chicken

Ingredients:

1 (2 to 3 pound) Whole Chicken
1 bag Baby Carrots
6-8 Small Potatoes
Sea Salt and White Pepper to taste
1 Table spoon Smoked Cumin
Fresh Rosemary, Sage, Thyme to taste
1 cup Swanson Low Sodium Chicken Stock or Broth
I Can’t Believe It’s Not Butter, 1 1/2 Table spoons

Directions:

Layer baby carrots evenly across bottom of the crock pot.

Scrub potatoes and quarter them with peel on, spreading them around the edges, leaving room for the chicken to sit in the middle. If necessary, rearrange carrots/potatoes to ensure crock pot lid will seal. Then add the cup of Chicken Stock over top.

Rinse chicken and pat dry; empty cavity if necessary. Rub the Chicken with Butter outside and in the cavity and then season with spices. Then add the fresh Herbs rubbing them over the entire outside of the Chicken and then breaking off sprigs of the fresh Herbs and putting them in the cavity.

Cook on low all day, for 8-10 hours, depending on crock pot settings and size of the Chicken.