12 carrots, peeled and cut into 2-inch pieces
1 (4 to 5-lb) roasting chicken
1. Cook carrots in small amount of water for 5 minutes. Drain and place in slow-cooking pot.
2. Rinse and dry chicken. Place on top of carrots in crock-pot. Sprinkle with salt and pepper.
3. Cover pot and cook on low for 6 to 8 hours or until tender.
4. If browner chicken is preferred, place in baking pan in 400 degree oven for about 15 minutes.