Ingredients:

1 lb carrots

3 onions

5 lb whole chicken, washed inside & out then patted dry (make sure to remove insides)

2 tbsp. steak seasoning

1 tbsp. pepper

1 tbsp. garlic powder

1 tbsp. chili powder

1 tsp salt

10 sprigs fresh thyme

4 sprigs fresh rosemary

6-8 leaves sage

hand full of flat parsley leaves

Directions:

1. Wash, peel and cut carrots in half if using regular size carrots, if using mini carrots then just wash them.

2. Peel and quarter onions into wedges.

3. Place all but 2 wedges of the onion and all but 2-3 pieces of carrot into the bottom of the slow cooker.

4. Place washed and dried chicken onto a cutting board.

5. In a small bowl mix together steak seasoning, pepper, garlic powder, chili powder and salt.

6. Season chicken generously on the inside and out side of the chicken, making sure to get both sides.

7. Place remaining onions and carrots on the inside of the chicken.

8. Place a few sprigs of thyme, rosemary and some parsley into the chicken.

9. Place all remaining herbs, holding out a few sprigs of thyme, on top of the carrots and onions.

10. Place seasoned chicken into the slow cooker.

11. Top chicken with remaining herbs.

12. Cover slow cooker and cook for 7-8 hours on low, or 3-4 hours on high or until chicken reaches 160-165 degrees when an instant read thermometer is placed in the thigh.

13. Remove chicken from slow cooker and either serve immediately or place in a roasting pan and roast in the oven at 375 for 10-15 minutes, or until skin browns up some.

Bon Appetit!