Slow Cooker Rosemary Roasted Chicken with Potatoes

Slow Cooker Rosemary Roasted Chicken with Potatoes

Ingredients

• 1 McCormick Recipe Inspirations Rosemary roasted Chicken & Potatoes mix.
• 2 tbls of Olive Oil
• Tinfoil
• 1 Reynolds Slow Cooker Liner
• 1 cup of water
• If you cannot find the McCormick Recipe Inspirations in your areas try this:
• 2 teaspoons McCormick® Paprika
• 1 1/2 teaspoons McCormick® Rosemary Leaves
• 1 teaspoon McCormick® Garlic, Minced
• 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
• 1 teaspoon salt

Instructions

1. I started with a thawed a small whole chicken already gutted.
2. Add a 1 Reynolds Slow Cooker Liner to your slow cooker.
3. Add 1 cup of water
4. Roll up tinfoil into small balls and place on the bottom of the slow cooker. Number of balls depends on the size of your crockpot and chicken.
5. Place chicken on top of tinfoil balls.
6. Cut up red potatoes and place around the chicken.
7. In a small dish add your seasoning mix & olive oil.
8. Use a marinade brush or rubber spatula to spread your seasoning/oil mix on your chicken and potatoes.
9. Cover and cook 4 to 8 hours. Depending on how big your chicken is. You can tell it's done by using a meat thermometer. When it reads at least 165 degrees and the juices run clear then it's done.
10. If your Chicken is frozen you don't need to add the water!