January 23, 2015.
Recipe #23.

                                                     Whole Chicken and Vegetables

1 Whole 3-4 Pound Chicken.
1 Onion; cut in wedges.
2 Cloves of Garlic; chopped.
1-2 Bay Leaves.
2 Tablespoons Butter or Olive Oil; or a combination of both.
1/2 Teaspoon Poultry Seasoning.
Seasoned Salt Substitute to taste.
Pepper to taste.
Any Herbs you like for more flavor.
1 Lemon; cut into wedges.
Water or Chicken Broth; if needed.
1 Pound of Carrots; cleaned, cut in half and then cut into chunky pieces.
Any other Vegetables you like as long as you can still fit the Chicken into the Crock-Pot.
Olive Oil Spray.

Mix the Seasonings, Garlic and Herbs together with the Butter or  Olive Oil; or a combination of Butter and Olive Oil.
Rub this mixture all over the outside and inside of the Chicken; including under the skin.
Spray the inside of the Crock-Pot with Olive Oil Spray.
Lay half of the Onion in the bottom of the Crock-Pot; along with the other Vegetables.
Put the rest of the Onion, Lemon wedges and Bay Leaves inside the Chicken.
Place all the rest of the Vegetables in the bottom of the Crock-Pot.
Lay the Chicken on top of the Vegetables.
Cover and cook on High for 4-5 hours.
Check every so often and if it needs liquid add some Water or Chicken Broth.