Slow-Cooker Roast Chicken

• 2 medium carrots, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1 teaspoon dried parsley flakes
• 1 teaspoon pepper
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon chili powder
• 1 broiler/fryer chicken (4 to 5 lbs.)

1. Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings.
2. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks.
3. Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low until a thermometer inserted in thigh reads at least 170u0b0, 4-5 hours.
4. Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving.
5. Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165u0b0, stirring occasionally and adding a little broth or water if necessary.

carrots, onion, garlic, olive oil, parsley flakes, pepper, salt, oregano, sage, chili powder, chicken

Taken from www.tasteofhome.com/recipes/slow-cooker-roast-chicken/ (may not work)