November 5, 2015.
Recipe # 309.
Countdown to the Holidays!

                                                       Whole Chicken and Vegetables

4-5 Pound Whole Roasting Chicken.
1 Onion; cut into wedges.
1 Lemon; cut into wedges.
1-2 Cloves of Garlic; smashed and peeled.
Butter and Olive Oil for coating.
1 Can Reduced Fat and Sodium Chicken Broth.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Rub the Olive Oil and Butter on the inside and outside of the Chicken.
Season the inside and outside of the Chicken.
Stuff the Onion, Lemon and Garlic inside the Chicken.
Put it into the Crock-Pot.
Lay the Vegetables around the Chicken and season them lightly.
Pour the Chicken Broth and Soup around it, too.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.