Ingredients
2 medium carrots, cut into 1-inch pieces1 medium onion, cut into 1-inch pieces2 garlic cloves, minced2 teaspoons olive oil1 teaspoon dried parsley flakes1 teaspoon pepper3/4 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon rubbed sage1/2 teaspoon chili powder1 broiler/fryer chicken (4 to 5 lbs.)
Preparation
Place carrots and onion in a 6-qt. 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 carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°.
Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving.
