Yield: approximately 4 servings


small red potatoes

(5-pound) whole chicken

1½ teaspoons kosher salt

teaspoon onion powder

teaspoon dried rosemary, crushed  

teaspoon dried sage

½ teaspoon ground black pepper

1. Place potatoes in a 6-quart slow cooker.Remove giblets from chicken, if necessary.  


2. In a small bowl, mix together salt, onion powder, rosemary, sage, and pepper. Rub chicken with herb mixture; place on top of potatoes. Cover, and cook on low setting for 7 to 8 hours or on high setting for 3 to 4 hours or until a meat thermometer inserted in the thickest part of thigh reaches 175°. Let stand for 15 minutes before serving. Serve with potatoes.