• Scatter the potatoes and onion over the bottom of the crock pot. Place the bay leaf and fresh herbs on top. Add the chicken on top.
• Melt the butter and stir the butter and spices together. Rub the mixture all over the chicken.
• Cover with the lid and cook on low for 6 hours or until the juices from the chicken run clear when pierced with a fork.
• Transfer the chicken to a baking sheet lined with foil and broil in the oven for about 10 minutes or it is nice and golden. Note- you can skip this step if you want BUT this is the way to get crispy, golden skin. The flavor is still great!
• Remove the vegetables from the crockpot to the cookie sheet while you make the gravy.

Gravy

• Skim the fat from the surface of the cooking liquid. Pour the liquid into a saucepan and place the pan over high heat. Bring the liquid to a gentle boil.
• Mix together 3 tablespoons of water with 4 tablespoons of cornstarch (add a little more water if needed). While whisking, pour the cornstarch into the broth and bring to a gentle boil. Allow to thicken while gently boiling.
• Taste the gravy to see if you need additional salt & pepper.
• Pour the gravy over the chicken and vegetables when serving. Or...save the broth for another purpose if you don't want the gravy.