Seasonings: Sea Salt, Pepper, Mrs. Dash, Tony Chachere’s, Lemon & Pepper
Thoroughly wash and trim (tail, neck, excess skin) Hen. Sprinkle seasonings on back side according to your liking. Place in CrockPot back side down and sprinkle same seasonings on breast side up as you did on back. Cover with lid and cook 4-5 hours on low. Remove from pot placing into serving dish.
12 Russett potatoes; peeled & cut up
4-6 boiled eggs
2 Dill pickles, chopped
1/2 T mustard
3 T Mayo
Cover potatoes with water, salt and pepper, then bring to boil and cook on low then for another 10 minutes. Immediately turn heat off under potatoes, pour into collander and run cold water over them. Allow to cool then mix all ingredients together in a large bowl. Then place in serving dish. I like to garnish the top with either paprika or chili powder, Parsley flakes, and a little Tony Chachere’s for color.
Place on the table and call everybody to partake.
*Note: In the mid 70s a friend shared her Easy Crockpot Chicken with me and it has been a go to ever since. Perhaps it will be for you as well.