PEPPERY CHICKEN WITH POTATOES

By curly

Ingredients

• 1 pound red potatoes (about 6 medium), cut into wedges
• 1 large onion, chopped
• 2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 broiler/fryer chicken (3-1/2 to 4 pounds)

Preparation

Step 1

Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables.

Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.

Transfer vegetables to a platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.
Yield: 4 servings.