For the chicken:

1 28-ounce bag mini gourmet potatoes, washed well

1/4 cup dry white wine or chicken broth

1 tablespoon melted butter

1 tablespoon gluten-free seasoning salt

1 1/2 tablespoons dried thyme

3/4 teaspoon paprika

1/2 teaspoon dry mustard

1 4- to 5-pound “all-natural” chicken (giblets removed), rinsed and patted dry

2 apples, peeled, cored and quartered

1/2 onion

 

For the sauce:

2 tablespoons cold butter, cut into small pieces

1/4 teaspoon kosher salt or more to taste

1/8 teaspoon ground black pepper

1/8 teaspoon dried thyme

 

Pan drippings:

Cooked apples from above list

Cooked onion from above list

 

Directions:

1. Add the potatoes and wine to the slow cooker crock; set aside.

 

2. Mix the butter, seasoning salt, thyme, paprika, and mustard in a small bowl until blended. Rub 1 teaspoon of the spice mixture into the chicken cavity. Rub remaining spices all over the chicken.

 

3. Place the chicken, breast side down, into the crock. Insert one apple quarter and the onion in the cavity. Place remaining apple pieces around the chicken. Cover and cook 6-7 hours on low (or 3-31/2 hours on high). The internal temperature of the chicken at the thigh should be 170 F.

 

4. When done, transfer the bird to a platter or cutting board and let it rest for 10 minutes. Using tongs, transfer the potatoes to a serving bowl.

 

5. To make the sauce: Remove the onion from the cavity of the chicken and add it back to the crock. Use an immersion blender to process the apples, onion and chicken cooking juices into a smooth sauce. Alternatively, a blender can be used for this task. Stir the butter, salt, pepper, and thyme into the sauce.

 

6. Remove the skin from the chicken and slice the chicken for serving. The meat will be very juicy and practically falling off the bone. Serve the chicken with the potatoes and the apple gravy on the side.

 

Serves 6