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Slow cooker Roasted ChIcken

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Ingredients
  

  • 4lbs Whole Roasting Chicken
  • 1 TBSP Seas Salt (more depending on preferrnce )
  • 1 TBSP Onion Powder
  • 1/2 TBSP Thyme
  • 1 TSP Italian Seasoning
  • 1/2 tsp Cayene Pepper
  • 1/2 TBSP Black Pepper
  • 2 Sweet Potatoes (Diced in 1 inches)
  • 4 Cups Brussels Sprouts (halved and Trimmed
  • 1 TBSP Extra Virgine Olive Oil

Instructions
 

  • Rinse chicken and pat dry with paper towels. Remove innards of chicken if notalready done. Crumple up sheets of tinfoil to create 6 to 8 round balls (aboutthe size of a golf ball). Place in the bottom of the slow cooker. This helps toprevent the chicken from sticking to the bottom, cook more evenly and keep it moist
  • Rub the inside of your slow cooker with a bit of olive or coconut oil to make itnon-stick
  • Place chicken (breast sideup) in the slow cooker on top of the foil balls. Cook 4 to 5 hours on high or 8to 9 hours on low (aim for 1.5 hours per pound). Check that it is cookedthrough by using a knife to make a slit to the bone. The chicken should becooked at the bone and no longer pink.
  • One hour before you are ready to eat,preheat your oven to 415°F (215°C). Add chopped sweet potato and brussels sprouts to a large mixing bowl. Add olive oil and season with sea salt and pepper. Toss well. Line a baking sheet with parchment paper and spread the vegetables across evenly. Roast in the oven for 30 minutes
  • Remove vegetables from the oven andincrease heat to 450°F (235°C). Line a pan with foil. Ensure chicken is cookedthrough then transfer it to the foil-lined pan. Place chicken in the oven for10 minutes to make it crispy. (optional)
  • Remove from oven and carve the chicken.Plate chicken with roasted sweet potato and brussels sprouts. Enjoy! (Save the chicken carcass for homemade broth)