Slow Cooker Roasted Chicken
|Chicken||4 Pound (1 Bird)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Beau monde seasoning||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
1. Remove the giblets from the chicken. Remove as much fat and skin as possible. Rinse and drain the chicken; pat dry inside and out with paper towels. Mix all the seasonings with the olive oil to make a paste. Spread a little of the seasoning paste inside the cavity. Place the chicken, breast side up, in a 3 1/2- or 4-quart electric slow cooker. Spread the remaining seasoning over the top of the chicken.
2. Cover and cook on the high heat setting 3 to 3 1/2 hours (6/2 to 7 1/2 hours on low), or until the chicken is cooked through and the juices run clear.