Chicken and Roots

This slow cooker experiment came out pretty good:

5-ish lbs carrots, baby turnips, and red-skinned potatoes cut into bite sized pieces
1 bay leaf
1 tsp salt
ground pepper to taste
1/2 tsp dried ground thyme
1 tsp dried rosemary
1/4 tsp dried ground sage
1/4 tsp dried ground marjoram
1 cup chicken broth
1 chicken cut into pieces (with skin on)
olive oil
2 cups tomato puree

I placed the veggies on the bottom of the cooker, sprinkled them with all the herbs, salt and pepper, and poured the chicken broth over that.

Then I rubbed the chicken pieces with olive oil, and placed them on top of the veggies. The breasts I left together connected to the sternum in one large piece and put it in skin side down.

Last I poured the tomato puree over top of the chicken and cooked it on Low for 8 hours.

I removed the chicken and veggies from the liquid, and reduced it to make about 2 cups of gravy to serve with the meal. This could go well with some sauteed greens, or other green veggies.