Slow Cooker Whole Chicken and Vegetables

INGREDIENTS

• 1.5 pounds baby potatoes
• 1 pound baby carrots
• 1 small chicken, 4–5 pounds
• 2 Tablespoons butter, salted
• 12 ounces frozen green beans, whole or cut
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons paprika

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Wash potatoes and cut in half.
3. Wash carrots if not pre-washed or ready to eat. Add potatoes and carrots to slow cooker.
4. Remove any giblets, extra parts, or packaging from the inside of the chicken. Place chicken breast side up on top of the vegetables in the slow cooker.
5. Wash your hands well with soap and warm water for at least 20 seconds.
6. Melt butter and pour over chicken.
7. Add frozen green beans around the chicken.
8. Sprinkle Italian seasoning, garlic powder, salt, pepper, and paprika over chicken. Cover and cook on low for 7-8 hours or until chicken reaches internal temperature of 165°F. Remove skin from chicken, slice and serve. Stir vegetables and serve.
9. Refrigerate leftovers within 2 hours.