My family just loves this dish and requests it often… and I love how simple it is to make!
whole chicken (average cost is $.99 a lb)
2 russet potatoes cut into large pieces
Lawrey’s seasoned salt
cracked black pepper
1-2 Tblsp butter sliced thin
Here’s what you do:
wash the potatoes, pat dry, cut into large chunks and place into the bottom of the crockpot. If you prefer not to use potatoes you can substitute with foil rolled into balls to keep the chicken from sitting in it’s juices
season the whole chicken with the black pepper and Lawry’s seasoned salt thoroughly (I also seasoned it with dried dill weed since my family likes it) and place on top of potatoes (or on the foil)
now place the tabs of butter under the skin of the chicken
….see the pads of butter under the skin?
That’s it, cover and cook on high 5-6 hours or low 7-8 hours until juices run clear and the top is crisp like the picture below…
remove the chicken and potatoes from the crockpot and place on a platter. At this point you could mash the potatoes if you prefer or serve them as is.
lastly, I poured the broth though a strainer, added some cornstarch and made a gravy to put on top of our meal. Serve with a vegetable (we had broccoli) and enjoy the fall off the bone deliciousness!
Don’t forget to let me know how your chicken comes out and how you tweaked the recipe to please your family 🙂