Created by QueenBea on August 29, 2014
Step 1: Place the chicken in the crock and add carrots, onion, garlic, oregano, thyme, bay leaves, sage, salt and pepper.
Step 2: Pour in the chicken stock, cover the crock and cook high for 4 hours.
Step 3: In a large bowl, grate your potatoes with the fine side of grater.
Step 4: Stir in the garlic salt then the flour, a bit at a time until the mixture just starts to stick together and not runny.
Step 5: Drop a spoonful at a time into the liquid of the crock-pot around the chicken until you have used up all the batter.
Step 6: Cover the crockpot and let cook for another hour.
Step 7: Optional: I like to take out the chicken and place it in a roasting pan in preheated 350 degree oven, uncovered for about 30 minutes to crisp the skin. This is a personal preference and not necessary.
Step 8: Enjoy!