1 3-4 lb. roasting chicken
Salt and pepper
Parsley, chopped
Butter
Basil OR tarragon, optional

Thoroughly wash chicken and pat dry. Sprinkle cavity generously with salt, pepper and parsley. Place in Crock-Pot and dot with butter. Sprinkle with parsley and basil or tarragon, if desired. Cover and cook on High 1 hour, then Low 8-10 hours.