->Chicken 34 <-

2-1/2 to 3 lb. fryer, cut into serving pieces

1 cup flour

1 teaspoon salt

1/8 teaspoon freshly ground peppe

1/4 teaspoon garlic powder

1 teaspoon leaf sage or oregano

Butter or vegetable oil

Rinse chicken pieces and pat dry. Combine flour with remaining

ingredients except butter. Toss chicken pieces with flour mixture

to coat. In skillet, heat butter to 1/4 inh depth and cook chicken

over medium-high heat until brown. Place browned chicken in Crock-Pot,

ading wings first, add no liquid. Cover and cook on low setting

4 to 8 hours.

4 servings (about 3 quarts).