Kylie's Slow Roasted chicken & vegetables

Ingredientes

1 whole chicken (4 to 5 pounds)

1 1/3 teaspoons smoked paprika

11/3 teaspoons dried thyme

4 to 6 red potatoes, halved

1 1/3 teaspoons black pepper

4 medium carrots,

cut into 2-inch pieces

2/3 teaspoon garlic powder

1 medium turnip,

2/3 teaspoon onion powder cut into 2-inch pieces

5 cloves garlic, halved

1 cup parsnips,

4 small shallots, peeled cut into 2-inch pieces

4 to 5 fresh thyme sprigs

2 small shallots,

peeled and chopped

2 tablespoons all-purpose flour

1 tablespoon plus 1 teaspoon salt

Instruções

Spray the inside of Crock-Pot® slow cooker

with nonstick cooking spray.

Add potatoes, carrots, turnip, and 2 chopped shallots. Combine salt, paprika, dried thyme, pepper, garlic powder and onion powder in small bowl; stir to Loosen skin over breast meat and drumsticks of chicken; pat chicken dry with paper towels blend Rub salt mixture over and under chicken skin. Stuff cavity with garlic cloves, 4 peeled shallots and thyme sprigs. Ploce chicken in Crock-Pot® slow cooker. Cover and cook on low for 6 hours, or on high for 3 hours.

Remove chicken to large cutting board. Let stand 15 minutes before cutting into pieces. Remove vegetables to large serving bowl using slotted spoon. Stir 2 tablespoons cooking liquid into flour in small bowl; whisk into Crock-Pot® slow cooker. Cook uncovered, on high 10 to 15 minutes or until thickened. Serve chicken and vegetables with cooking liquid. Optional: If desired, place chicken on lorge baking sheet. Broil 7 to 10 minutes or until desired crispness.