1 slow cooker bag
1.5 lbs baby potatoes
8 oz baby carrots, half bag
1 cup boiler onions
2 cloves garlic, smashed with a pinch of salt
1 tablespoon parsley, chopped
2 teaspoons poultry seasoning
1 tablespoon Herbes de Provence
1 cup white wine
Salt & Pepper
Line your CrockPot with the slow cooker bag. Add about 1 tablespoon olive oil to the bottom.
Remove chicken from packaging and remove neck, organs and discard. Rinse chicken and pat dry with paper towels.
Drizzle olive oil all over chicken and season with salt and pepper. Season the poultry seasoning and the Herbes de Provence on all sides of the chicken.
Combine the smashed garlic and parsley and rub the chicken inside and out with the mixture. You can also make small incisions in the breast part and put the garlic mixture inside.
Place chicken the CrockPot.
Add the vegetables around the chicken with 1 cup white wine and cover.
Cook on low heat for 10-12 hours or on high heat for 5 to 6 hours.