Slow Cooker Roast Chicken

(Courtesy of Taste of Home)

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

Directions:
Place carrots and onion in a 6 quart slow cooker.  In a small bowl, mix garlic and oil.  In another bowl, mix dry seasonings.

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.

Place chicken in slow cooker over vegetables, breast side up; sprinkle with seasoning mixture.  Cook, covered, on low for 4-5 hours (a thermometer inserted in the thigh should read at least 170 degrees).

Remove chicken from slow cooker; tent with foil.  Let chicken stand 15 minutes before carving.

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