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Crockpot Roasted Chicken
by Jean Greene
serves: 4
  I make this recipe with mashed potatos and green beans. The chicken just falls off the bone! Enjoy!
Ingredients:
  1 Tbsp   salt
  1 1/2 tsp   onion Powder
  1 1/2 tsp   garlic powder
  1 1/2 tsp   dried basil
  1 tsp   dry mustard
  1 tsp   cumin
  2 tsp   ground black pepper
  1/2 tsp   dried thyme
  2 Tbsp   dry parsley flakes
  2 Tbsp   salted butter
  2 cups   finely chopped onions
  1 cup   chopped green pepper
  1/2 cup   finely chopped celery
  1   3-5 lb roasting chicken
  1/4 cup   flour
  1 cup   chicken stock
Directions:
  1. Combine all dry seasoning ingredients in a small bowl and set aside.
2. In a skillet, melt butter over high high. Then add onions, green pepper, celery and 3 Tbsp of seasoning ingredients. Cook until this mixture is tender and set this is aside to cool.
3. Stuff cavity of chicken with cooled mixture.
4. Sprinkle outside of chicken with the remaining season ingredients. Rub into chicken well.
5. Place chicken in slow cooker and cover.
6. Cook chicken for 6 hours.
7. Empty vegetable stuffing and juices into saucepan and bring to a boil. Whisk flour and chicken stock in a small bowl. Putting a strainer over the saucepan, strain the flour and chicken stock into the saucepan. Cook over high heat until thickened.