Thyme Baked Chicken

This was a recipe I found in Betty Crocker Cooking Basic's Cookbook. It was originally supposed to be cooked in the oven, but I've altered the recipe for the crockpot. Everyone knows something that supposed to be slow roasted in the oven ALWAYS ends up so much drier than it does when cooked in a crockpot.

Thyme-Baked Chicken with Vegetables
Makes 6 servings

ITEMS NEEDED:

3-3 ½ pound whole broiler/fryer chicken
6 medium carrots
4 medium stalks celery
3 medium baking potatoes
1 medium onion
1 tablespoon chopped fresh
Or 1 teaspoon dried thyme leaves
Crockpot

Rinse the chicken under cold water, and pat dry with paper towels. Pat the inside of the chicken with paper towels. Stuff the inside of chicken with onion chopped. Rub dried thyme leaves into skin of chicken, place in Crockpot breast side down.

Peel the carrots and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 ½ inch pieces. Place all vegetables into crockpot. Sprinkle thyme leaves over all veggies.

Set crockpot for low setting (8-10 hours).

When done, remove vegetables from crockpot, place in bowl. Remove chicken from crockpot,(meat will probably fall from bone). Separate onion from chicken and serve with vegetables.