Slow Cooker Chicken Pot Roast

Serves 6

1 large Roasting Hen

2 t. Great Value Extra Virgin Olive Oil

2 Garlic Cloves minced ( I use the stuff in the jar already minced.)

2 t. Fresh Thyme(if you use the herb in tubes you won't have all the waste as you will from a packet of fresh)

1 t. Black Pepper

1 t Paprika

Salt to taste

2 ribs of Celery

1/4 c. Water (optional)

1 c. Baby Carrots

2 med. Potatoes, cut into 1" cubes

Directions

• Rinse and pat dry chicken. Rub the outside of the chicken with a little bit of olive oil. 
• Combine Spices and rub on the outside of the chicken.
• Place minced garlic in the cavity along with a little more salt and pepper
• Add water to slow cooker
• Place the Celery in bottom of slow cooker 
• Roasting Hen on top with breast side up.
• Add Carrots and Potatoes around Chicken

Cover and cook on low for 4-6 hours or until chicken has reached and internal temp or 165 º and veggies are fork tender

• Use a meat thermometer to check for doneness  or use a fork to make sure the juices run clear.

You can take the chicken out when done and place in a roaster under the oven broiler if you would like for it to have a little darker color. However if you are going to be removing the skin anyway there is really no need for the is addition step and extra dirty pan!

Nutritional Info Per Serving
Serves 6

178 Cal,. 3 g. Total Fat, 1 g. Sat. Fat, 0 g. Trans Fat, 37 mg. Chol., 304 mg. Sodium** , 2 g. Carb., 3 g. Dietary Fiber, 3 g. Sugar, 16 g. Protein 

** You can cut way back on the sodium in this recipe by using water and not chicken stock as the original recipe calls for and also by checking the sodium count on the chicken you buy!
Sanderson Farms (sold at Tom Thumb and affiliates) has only 75 mg. sodium  per 4 oz serving and Harvestland (sold at Walmart) has 80 mg. sodium per 4 oz. serving and Market Pantry (Sold at Target) has 35 mg. sodium per 4 oz serving this is the one I use for all my chicken recipes!!