Easy Crockpot Chicken

Easy Crockpot Chicken

1 large roaster broiler chicken 2-3 pounds
1 large onion
1 one pound bag carrots can buy Ray to eat type
2 cloves garlic
1 sprig fresh sage or 2 teaspoons dried
1 sprig rosemary or 1 teaspoon dried
2-3 Tablespoons fresh chives or 2 teaspoons dried
1 Bay leaf
3 Tablespoons Salt
1 Tablespoon pepper
Wash chicken and remove extra fat. Chop fine sage, rosemary, and chives. Chop onion into a quarter inch slices. Smash garlic cloves with the side of a knife.  Mix salt and pepper in a small bowl.
Rub half of the salt and pepper mix on the inside of the chicken. Rub half of the chopped spices on the inside of the chicken. Rub the other half of the salt and pepper mix and spices on the outside of the chicken.
Place the carrots and chopped onion in the bottom of the crock pot. Add the chicken on top. Cook on low 4 to 6 hours or on high for 2 to 3 hours.No additional liquid is needed as the chicken will make its own juice.
Serve on noodles or rice. Leftovers can be boned and saved with the liquid to be used in soups or stirfries. Leftovers may be frozen for up to 6 months.
Optional spices
Lemon pepper
Seasoned salt
Any Asian spices you like
Barbecue seasoning