Whole Chicken & Veggies

When visiting the supermarket today I noticed that they had a 'buy one, get one free' sale on whole chickens. I purchased two 5 lb. chickens for $8.42. I froze one for future roasting and cooked the other one in my Crockpot. It came out great and I did not spend more than $12 to feed all four of us. I will be making chicken salad sandwiches with the leftover chicken for the kid's lunch boxes tomorrow and our lunch at work! Not too shabby! Dinner, lunch and a whole extra chicken in the freezer for $12! Now, that's what I call frugal! To make this chicken you will need a 5 qt. Crockpot. If you are cooking for less people and have a smaller pot, cut the chicken in half and use half of all the ingredients below. Freeze the other half chicken.

Here we go:
1 whole chicken
1 teaspoon garlic powder
1 teaspoon dry thyme
2 teaspoons salt
1 teaspoon ground black pepper
Olive oil
16 small red or yellow potatoes
1 medium red onion
4 medium carrots
2 bay leaves
2 cups chicken stock
1/2 cup sugar snap peas

Clean out the chicken. Rinse and pat dry.
In a small bowl combine the garlic powder, salt, pepper and thyme. Rub the outside and the inside of the chicken with
the spices.
Rinse and dry the potatoes, making sure you remove all the dirt.
Peel and cut the onion into six pieces.
Peel and cut the carrots into 3" pieces.
Heat a large skillet on high. Add enough olive oil to coat the bottom. Place the chicken in the heated pan and
brown all sides evenly. Turn it frequently to prevent it from burning. Once browned, remove it and set it aside.

Get rid of all but 2 tablespoons of the rendered fat. Pour the remainder fat into your Crockpot. Add the potatoes,
carrots and onion. Place the chicken on top of the veggies. Add the chicken stock and bay leaves. Season
with salt and pepper to taste.
Cook in a covered Crockpot on low for 6 ½ to 7 ½ hours, or 3 ½ to 4 ½ hours on low.
Remove the pan from the oven and place the chicken on a carving board. Carve the chicken and serve with the
cooked veggies on the side. Discard the bay leaves.

Bon appetit!
Note: If you are strapped for time and simply cannot sear the chicken in a skillet go ahead and rub it with the dry rub and place it in the slow cooker uncooked. The only drawback is that the chicken will have more of a boiled appearance. The flavor will remain the same! If you own a slow cooker with a delayed start time do not use it for this recipe. You do not want to leave the chicken sitting at room temperature and harvesting bacteria that might make you very sick!