Rosemary Chicken for the Crock Pot

Ingredients

• 1 (3-3 1/2 lb)  whole chickens, thorougly washed & patted dry

• 6 medium red potatoes, halved
• 3 medium carrots, sliced
• 2 medium onions, cut into wedges
• 2-4 sprigs fresh rosemary
• 1/2 cup fat-free chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. 1

   Into a 4 or 5-quart crock pot, put potatoes, carrots, onion, salt and pepper; mix well.

2. 2

   Tuck rosemary sprigs under breast skin of chicken; place in cooker.

3. 3

   Pour chicken broth other top.

4. 4

   Cover and cook on low 7 to 9 hours or on high 3 1/2-5 hours (if you cook on high, use 1 cup broth).

5. 5

   Remove to large servinc platter; remove skin from chicken and discard; carve chicken and serve with potatoes and carrots.