I got a lucky a few weeks back and was at Fry’s while they were putting out manager’s special whole chickens. So, I got 2 whole chickens, each just a little over $3. I put them in the freezer until I had time to get to them. Since it’s still rather hot here, I decided to try making it in the slow cooker instead of the oven. It was pure torture smelling this cook a ll day, and luckily, it tasted great. I used green beans and carrots as the vegetables and ate them as a side to the chicken, but you could use any vegetables you prefer, or just do carrots and celery to add flavor while it cooks. What’s nice about the slow cooker is that it keeps the chicken nice and moist. You don’t even have to add any liquid at the beginning, the juices off the chicken will be enough to keep it moist while it cooks. When it’s done, it just falls off the bone. Yum! After I got all the meat off the chicken, I put the bones back in the slow cooker and filled it with water to make chicken broth!
Slow Cooker Whole Chicken
What you need:
1 whole chicken, 3-5 pounds
Vegetables of your choice, I used frozen carrots and frozen green beans
1 onion, diced
1 lemon
2 cloves of garlic
Fresh rosemary
Salt and pepper
How to make it:
Put vegetables and diced onion in the bottom of the slow cooker.
Remove neck and giblets from inside of chicken, and rinse both inside and out. Generously salt and pepper inside of chicken.
Cut open garlic cloves and rub over all the chicken. Place inside the chicken. Set chicken breast side up on top of vegetables. Squeeze lemon over the chicken and place the rinds inside chicken. Then, place a few sprigs of rosemary inside the chicken, and place some rosemary leaves on top of chicken, along with salt and pepper.
Cover and cook on low for 6-8 hours, or until a thermometer inserted in the breast reads 180 F. Chicken should be moist and falling off the bone. Serve with some of the vegetables, or sides of your choice.
My Gems of Parenting 
What a great idea!
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