Slow cooker roasted corn in the cob

Husk and clean desired amount of ears of corn. Cut in half so you have 2 short pieces. Wrap these in aluminum foil and place in crockpot. Cover and cook for 2 1/2 hours on low.

Slow cooker roasted chicken

1 large whole chicken, giblets and extra blobs of fat removed. Leave the skin on but take off any extra loose stuff. You want enough skin to keep the chicken moist.
3 large cloves garlic, smashed
seasoning salt
garlic salt or powder
pepper

In a bottom of larger slow cooker, place two smashed garlic cloves, add the third to the inside of the bird, placing the bird over the other smashed garlic in the pot.
Sprinkle as much seasoning salt, garlic salt or powder, and pepper onto the bird. Or use some other herbs such as thyme or rosemary. Add a touch of cayenne pepper or onion powder for additional flavor.

Cook 7 to 8 hours on LOW heat.

When done (bones will fall easy so use big serving spatulas, etc, to get the bird out and onto a platter. It helps to have an extra set of hands at this point. Cover with foil and let rest.

Meanwhile, take 2 TBSP corn starch and a little cool water, stir to make a slurry, and add to the drippings in the slowcooker. Whisk well, cover, let cook for about 15 minutes, whisking occasionally. Just before serving, disassemble the chicken how you like it, plate up, and either top meat with the gravy or mashed potatoes. Good with corn on the cob, regular corn, and sauted carrots with lemon