1 (5 pound) whole chicken

1 Tbsp dried parsley

1 tsp dried sage

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

1/4 cup nutritional yeast (optional)

Use a 6 quart slow cooker.

In a small mixing bowl, combine all ingredients except olive oil and set aside.

Rub the olive oil (inside and out) all over the chicken.

Place the chicken into the slow cooker.

Sprinkle on the herb mixture. Rub it on all sides of the bird and place some inside the cavity.

Do not add water.

Cover and cook on low for 7-8 hours or on high for 4-5 hours.

Chicken is done when the internal temperature of the chicken is checked with a meat thermometer.

Save the crock drippings and the carcass. You can slow cook it after dinner to make the base for tomorrow’s Old-Fashioned Chicken Noodle Soup.

adapted from Stephanie O’dea.com