Peppery Chicken With Potatoes

• 1 pound red potatoes (about 6 medium), cut into wedges
• 1 large onion, chopped
• 2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 broiler/fryer chicken (3-1/2 to 4 pounds)

1. Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables.
2. Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.
3. Transfer vegetables to a platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.

red potatoes, onion, salt, paprika, onion powder, garlic, thyme, white pepper, cayenne pepper, pepper, chicken

Taken from www.tasteofhome.com/recipes/peppery-chicken-with-potatoes/ (may not work)