Crockpot Rosemary Chicken - cooking recipe

Ingredients

1 whole chicken, frozen
4 potatoes, cut into bite size pieces
2 carrots, cut into bite sized pieces
1 (10 1/2 ounce) can cream of chicken soup
1 (14 ounce) can chicken broth
1 cup milk
1 tablespoon butter
1 tablespoon rosemary
salt and pepper

Preparation

Combine all ingredients in the pot and cook on low for about 8 hours or about 4 hours on high until the internal temperature reaches 180 degrees and the meat is falling off the bones of the chicken.