Yield: approximately 4 servings
8 small red potatoes
1 (5-pound) whole chicken
1½ teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon dried rosemary, crushed
1 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.