Place the carrots in the bottom of a 4 1/2 quart or larger crock pot. Add celery, onions, and potatoes to the bottom of the pot. Add the water and sprinkle the vegetables with 1 teaspoon of the seasoning salt. Remove the neck and giblets from the cavity of the chicken and rinse inside and out with cold water. At this point, I removed the skin from the back of the chicken to reduce the fat content. Place the chicken, breast side up, in the pot on top of the vegetables. Sprinkle the remaining teaspoon of season salt over the chicken and add other spices, if desired. I would add some garlic and parsley - anything your family likes on chicken. Cook on the low setting for 7 to 8 hours.
You can use red or russet potatoes. Just scrub and leave the peelings on or peel them.
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|Serving Size: 1 Serving (708g)|
|Recipe Makes: 4|
|Calories from Fat: 535 (52%)|
|Amt Per Serving||% DV|
|Total Fat 59.4g||79 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 294mg||90 %|
|Sodium 1476.4mg||51 %|
|Potassium 1866.4mg||49 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 35.3g|
|Protein 77.7g||111 %|
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Calories per serving: 1021
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