Recipe #310.
                                    Whole Chicken Roasted in the Crock-Pot with Vegetables

1 Whole 3-4 Pound Chicken.
Olive Oil and Butter for coating the Chicken.
1 Onion; cut into chunky pieces or wedges.
2-3 Cloves of Garlic; sliced or chopped.
6 Large Carrots; cleaned and cut into chunky pieces or several Baby Carrots.
6 Potatoes or Sweet Potatoes or a combination of the two; peeled and cut into wedges.
Any other root vegetable you like can be added in; too.
1 Lemon; cut into wedges.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil and Butter to coat the Chicken.

Melt the Butter and combine with the Olive Oil.
Rub this all over the Chicken inside and out.
Season well inside and out.
Stuff the inside and out the Lemon, Onion and Garlic.
Make a bed in the bottom of the Crock-Pot with the root vegetables.
Season well.
Lay the Chicken on top of the vegetables.
Pour in about 1/2 Can of Chicken Broth.
Store the rest in the refrigerator and add later if needed.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.