Ingredients
1 pound red potatoes (about 6 medium), cut into wedges1 large onion, chopped2 teaspoons salt1 teaspoon paprika1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon white pepper1/2 teaspoon cayenne pepper1/4 teaspoon pepper1 broiler/fryer chicken (3-1/2 to 4 pounds)
Preparation
Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables.
Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.
Transfer vegetables to a platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.
